Hey- this is a little late, but here are the photos from a recent weekend smoke. Thanks for looking
Started with a couple cryovac'd butts total of 18 lbs or so
In the fridge with Jeff's rub
My set up- a Brinkman gourmet with propane afterburner. Smoked with Apple. I put a single apple chunk in a can and rest on edge of afterburner to get my smoke
Resting in the oven at 205
Pulling the second one- Great bark, gotta love the bear claws, they make everything easier
Pulled, nice pile of meat- after dinner I still had 12 bags left over to freeze for future use!