Bout a 9# shoulder. Rinsed, vinegar splashed, mustard slathered, Arkansas Hawg Rubbed and onto the Kettle with Smokentaor in tact. 1 Apple and cherry chunk apiece, K and then butt on.
My traditional method of...
Butt on at around 4-5 pm, every hour, add coals, spray with a vinegar/apple juice mixture, refill the smokenator container with water.. Drink all night and then go to bed around 3-4 am after packing it to max with coals.
Wake up around 6 and check the temperature in the pork, add coals, go back to sleep for a few more hours. Wake up and check it again and it is usually at around 195-200 by 9 am. I let it keep cooking for a little while longer, foil and cooler for about 3 hours.
And then this happens......
After I added more seasonings and a little simple vinegar sauce.
I made a Memphis mustard based cole slaw. Great stuff. I tend to like the fine chop of cabbage for slaw when making it stricly for sandwiches. I also do not like carrots on sandwiches, so none are involved with this method.
Sandwiches to follow shortly.