My adventure begins...
 

Brothers I started getting the meat prepped for my cook out tomorrow, got some fellow service men and women coming to have a good time, Im working with a COS :redface: and will start the shoulder very very very early... rubbed the pork shoulder with mustard and a rub, started the brine for the beer can chicken and Im about to start to rub the ribs, I will keep updates going all day target eat time is 1900 however im going to plan to eat at 1700 because all of your advice and learning about warm coolers. Im not going to lie I love this website im on it all day. If you feel like you want to do something for the men and women who serve well all your advice is going to go in there bellies so wish me luck! I will keep you posted but please please if there is ever a what the fark is he doing please please let me know. This is a learning experience and one day I want to compete! You guys rock! :clap2::clap2::clap2:

Sounds like a good start. Just keep at it and control the beer. :-D

Hands-on experience is the best way to learn. Sounds like you've got the plan for a successful cook. Looking forward to seeing the pics. Good luck to you!

Best of luck to you... we got your back on this.

Good luck, let's see some pron!

I agree, gotta have some pron of the prep and the party!

Have a great time sonds like you are ready!

how do i upload pron?

Are you familiar with photobucket?

http://www.bbq-brethren.com/forum/sh...33&postcount=1

update, pork on around 1am but cant get the temperature high enough still sitting at low 200, am I not adding enough charcoal? IT of the shoulder is 145, starting to worry about that stall point.

I've not used an offset smoker before but it sounds like
you need more lit fuel to get the temp up some...
I'm sure those with more experience will be along shortly
with better suggestions...
Just remember to have fun with it...

N8man your right, Im having a good time so Im less worried now you reminded me to just have fun... Hey if its not ready for dinner that means more Pulled Pork Sammies at lunch for me!

When I'm running late I routinely take shoulder meat,
once it's past 160*, off the smoker and wrap it in foil with some apple juice
and stick it in the oven @450 to finish cooking...
You lose the barkiness but it's all good....

ok some im not on a path of ruining it I may just need to take an alternate route... Sounds good!

http://i1138.photobucket.com/albums/...6/IMG_0556.jpg

I hope these pics come out right! :clap2: