Took a couple of days off from work to take the kids to Story Land in NH, but My little one was sick and with the temps supposed to be close to 100 and humid, we decided to pass. I got motivated to cook on the smoker, so it began. I went down to the local warehouse and scored a 7 pound pork butt and a 4.5 pound brisket. Washed them off and paper towel dried them. Rubbed them with a secret rub 8) and threw them on the smoker just after midnight. I am hoping for a noonish lunch. Here are the pics I have so far. The temp in the smoker as I type this has been a steady 228 degrees. I have the remote thermometer ready to alert me if the smoker goes above 230 and if the brisket goes above 165.
Cleaned, washed, scored.......
Lathered and rubbed.........
The Weber WSM with coals and wood chunks ready for lighting
Cleaned, washed, scored.......

Lathered and rubbed.........

The Weber WSM with coals and wood chunks ready for lighting
