I know I do. Try and say it like Harry Carey would have. It's funnier that way. Haven't had any PP in quite a while so I figured I'd get one done and make enough to stock the freezer with some individual sized portions for lunches and such. Maybe some PP Pizza is in my future? Here we go... 7.5 lb (yeah I know it's enhanced, it was an impulse buy) bone-in butt roast fat cap side (leaving it on) flip side rinsed it off, patted dry and hit it with yellow mustard and some JB Fatboyz Sweet Rub. I've never tried this one. But I like their other stuff. hit it pretty light with the rub, you know, just in case I hate it. LOL Got it all wrapped up in Saran Wrap and foil and put it in the fridge for the night. cleared a path to the smoker this morning. 20*F here in Des Moines and hardly any wind. Cold, but not a bad day for smoking. Minion Method in the WSM using 50/50 mix of oak and cherry just hot water in the water pan not sure why my camera cropped this image, but it's going down on the bottom grate Got a Dudestrami http://www.smokingmeatforums.com/for...threadid=85935 and a chuckie working on the top grate http://www.smokingmeatforums.com/for...threadid=85936 And we're off!!! A couple hours in and I probed everything. Grabbed this picture through the side door. Be back later with updates and more qview. Thanks for looking!