Got a 8lb bone in pork shoulder. Rubbed it with Bad Byron's, then a layer of mustard, then another layer of bad byrons. In the fridge for 24 hours. Pulled it and on this AM at 8am. Got the Maverick running shooting for 250 grate temp. Settled in around 259 or so. Apple chunks for smoke. Also mixed in some AMS apple pellets through the lump. Made some of my homemade Carolina vinegar sauce--- simmered for 10 minutes, then cooled, and in the fridge until dinner. After 6 hours, butt in the stall at 176IT, grate temp at 266*. Planning to eat around 7-8 tonight. Will be accompanied with fresh green beans and slow cooker mac n cheese. Will post more pics as I go.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013