Today was one of those days where I needed to smoke a couple of things for a party on Sunday so I figured I'd throw a couple of extra things in for dinner tomorrow and for experimentation. So the line up is as follows.
1. Pastrami which will be steamed on Sunday for the party: MES 30 with a pit masters blend of pellets in the AMNPS @ 225-250
2. St Louis Spares with Jeff's rub...MES 30 as well
3. Beef Ribs with SPOG....MES was packed haha
4. 3lb. Pork butt roast on the Weber kettle with hickory using the snake method. Temps around 250-275. Making pulled pork sliders for an app for Sunday.
And the after...
Didn't start until 2 PM. It was a long day and I am tired. But the house smells lovely and everything turned out well. God bless this hobby!