The Pork was injected with some apple juice and some spices and then rubbed with some homemade rub I made a few nights before. It sat for 24 hours in the fridge (and leaked through the bag all over the fridge)
About 12 hours later, it was ready to come off the smoker. It sat out to cool for a half hour. I pulled it with some gloves on, and it was still hot, burning through the gloves to my fingers. It was all worth it.