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Like you pulled the trigger!!! Hate that you have to worry about others wanting it more than you. Hate even more the folks low enough to want to take it!!

Nothing wrong about a little pork porn on a Saturday afternoon! Smothered with prepared mustard, then topped with my own mix of brown sugar, paprika, red pepper, black pepper, garlic, sweet paprika, and some adobo. Slow smoked for 16 hours to an internal temp of 203 degrees. Now all wrapped and...

Started this Saturday night around 8, and pulled it at Sunday morning at 8. It is a 17.5 pound Turkey. White meat is a touch dry, but we smoked it on the premise of making turkey salad, so it will actually be just fine, but the dark meat is nice and juicy! The flavor is the combination of...

@applescrap .... You inspired me to do some nachos!!! I am going to use a pork butt for mine, seasoned with chili powder, paprika, garlic, salt, onion, a little mustard, and some cumin. The turkey breast is dinner tonight!

Just an after the smoke update...

I have a brisket, some ribs on right now, and going to put some polish sausage and brats on here in the very near future.

Dry rubbed with coffee, black pepper, salt, garlic, onion, and paprika. Going to cut thin and have some brisket sandwiches for dinner tonight.

You have the distance in your smoker @bleme?? I would have to Spatchcock the turkey to be able to do them both at the same time! I think it would definitely be doable!!!! and tasty!!

Gonna have to give that a try! Thanks for the tips! Never thought of timing by beers either but I'm all for it!!!

Have yet to try smoking some fish on my smoker. Don't know if it will maintain a nice low temp. Can grill it like nobodies business though! Looks good @Kharmynb.

Just some brisket...

Just brought this 20 pounder in from the smoker....

That cold smoker looks rockin Snipper! What are the dimensions on that?

Fat bellied and food comatose!! Only ate some of the ribs, I have that brisket wrapped in foil and towels, resting.

Can't believe no one else here is NOT smoking some meat for this weekend!!! This is what I got....

This butt was rubbed with a mustard forward dry rub. Also made some mustard based bbq sauce that really complimented the finished butt.

7 pound brisket, was for dinner today. Started the smoker at 6:30 this morning and at 08:00 threw that slab of meat on. At 3:00, removed it, and wrapped it to let rest for an hour and a half. That was so damn tender and tasty! Now on deck is a 9 pound butt.

Here is the finished butt. Wrapped in foil and towels now, resting before dinner time! :yes:

Almost had no proof of cooking....that is all that is left. Got so mesmerized with how they looked and tasted, it was all in when they got to the counter! Made a blueberry chipotle bbq sauce that was slap yer momma good to compliment them.

Okay....changed plans...a little! On the smoker right now, I have 2 slabs of pork ribs, with a brown sugar rub. After they finish, the above Boston butt will be going on!!