Originally Posted by Leingod

7 pound pork shoulder is in the smoker with some apple pellets. Using a white ale rub. My first nighttime smoking. Going a little lower in temp this time since it will be in for 9 hours instead of 8. It will give the shoulder more time to hit 200F and stay around their so I can shred it easier in the morning.

Then it'll be a rack of ribs and a london broil with hickory pellets Tuesday morning for a family bbq. Ribs will have a smokehouse maple rub on it and the steak is getting garlic salt to help it break down easier. Slater some hickory and maple bbq sauce on the ribs and off to the races we go! I'll upload pics when everything is finished. I know EW will be excited