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And here's the aftermath... Meat for the freezer, and a nice meaty bone for the chickens.

And here's the after. I cooked it to an internal of 175 degrees, not shreddable but perfect for slicing. Tastes really good. I added a tiny bit of cinnamon to my rub. Goes good with pork. I'll use the seasoned pork fat for frying my morning eggs.

I was planning to fire up my Traeger today, but when I opened it up, well, nope. High humidity over the winter caused mold, and it will require a major cleanup to the grates. I should've cleaned it better last time I used it. So I'm going to cheat and roast a pork butt in the oven today. It's...

Weber Smoky Mountain (vertical charcoal smoker). Or maybe you were just joking around??? 🤣

All this smoking is making me hungry. I have a few different smokers that I haven't used in a while. I need to pull out the WSM and give it a workout!