it's a beautiful day and i'm having a great weekend, so i'm going to treat myself to one of my favorite things - some good southern style pulled pork barbecue. got up an hour late this morning but was able to have meat on the grate at 0800. i slathered with mustard as usual (why re-invent a great wheel?) and applied a new store-bought rub that i've been wanting to try called famous dave's. i also bought some turbinado sugar and want to try making a rub with that as it is well-known for drastically reducing the problem of carbonization. things are looking good and temps are a couple of degrees low on the grate, but amazingly consistent. i'll be bucking up temps here in a few minutes. i tend to like temps a little low at first anyway, as i believe this promotes a good smoke ring, which only forms when the meat is under 120 degrees. i closed the lid immediately after taking this picture and haven't touched it so far. when it has been on for two hours, i will rotate the meat and give it a quick spray with a&w root beer to which i have added just a little olive oil. when finished, we will hopefully have some outstanding pulled pork barbecue with RIVET'S extremely-awesome finishing sauce.