Ok i'm going to load up the smoker tomorrow for the guys and gals at the local PD. I have done some butts and fatties for them a few times in the past and they have really loved them. My wife has been telling me that they have been missing the good food for the last few weeks so I am going to try and do it up right.
I am going to do a 7# butt, a 5# pork loin, a 3.5# brisket (my first try at brisket that's why i'm going small) and a couple of fatties (their favorite). I've got everything rubbed and wrapped sitting in the fridge.
I will be firing up the smoker at about 8am, time won't be a problem because she works the night shift (7pm to 7am) and it's that shift that will do most of the eating.
What tips/suggestions do you fine people have for getting all the different meats to come out tasty?