Pulled The Hog out and parked it in the driveway for a long day of smoking tomorrow. First thing to do was clean out the firebox and load with some good dry oak while my wife rinses of the meat. The brisket is about 8 lbs pre trimmed purchased from local grocery store. Mixed up a rub using salt, pepper, garlic powder & salt, paprika, and montreal streak seasoning. I added a light coat of rub wrapped it up in a turkey oven bag. Next up are my 4 Boston butts at 8-10 lbs each. The butts don't have a ton of fat so I choose not to trim and will pick out fat as I pull. I have had good luck with injecting my pulled porks with Creole better marinate diluted with apple juice or in todays case beer. Once injected it's time for rub my choice of rub is Plowboys. The plan is to fire off smoker about 7 am and put meat on around 8-8:30 am.