Meat in the smoker!

[Old saw fixer]

Put a 6½ pound pork shoulder butt on  the Big Green Egg this morning.
Rubbed it with Dizzy Pig Dizzy Dust and then covered it with peach preserves. Peach wood for smoke.  250° until it's done, about twelve hours. 

[WV Sawmiller]

   I just checked - it is 224 miles if I follow Highway 460 east and 230 if I follow I-64 east then get on 460 but that way is 14 minutes faster. How is traffic on I-64 this time of day?

[DDW_OR]

sounds good

2,348 miles for me

[beenthere]

Rubbed it with Dizzy Pig Dizzy Dust and

Growing up on the farm, raising pigs and cleaning pig pens, this dust on the pig just conjur's up a different mental visual image.

Am sure it is going to taste very, very good.

[WV Sawmiller]

sounds good

2,348 miles for me

We will have eaten it all up before you get here.  

[aigheadish]

I like the idea of covering the meat in preserves... 

[DDW_OR]

sounds good

2,348 miles for me

We will have eaten it all up before you get here.  

airline

[Old saw fixer]

Ended up nicely, bone came out clean as usual and meat shredded easily with "Bear Claws".  Plenty of bark chunks in the meat.
The only reason there is bark in the meat is because I am no longer allowed to shred the meat.  My job ends when I set the butt on the kitchen counter.  Me and the Basset  Murphy (RIP)used to enjoy the bark...
We will have BBQ for supper, with snaps and new potatoes.

[Rhodemont]

First smoke of the Year.  Two 3 lb chickens with navy beans in cast Iron pan on lower rack to catch drippings.  One chicken  herb seasoned mild side and the other with rub on the hot side.  4 guy with a couple beers and there was not much left.

[DDW_OR]

Plan to make a metal 8x10 smoke shed to put my smokers into. 
Will be next to the 760hdx wood furnace