Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork. Photo documented the pork, here it is to share with some recipies Pork was smoked around 9 hours, with whiskey barrel wood chips. This spice rub was: 1/2 cup paprika 1/4 cup chili powder 3 tablespoons salt 2 tablespoons ground coriander 2 tablespoons garlic powder 2 tablespoons white sugar 2 tablespoons curry powder 2 tablespoons dry hot mustard 1 tablespoon fresh ground black pepper 1 tablespoon ground basil 1 tablespoon ground thyme 1 tablespoon ground cumin 1 tablespoon cayenne Gave a great flavor! The 'before' shot And the after, rubbed and ready to sit overnight in the fridge After about 4 hours at 240, I got 170, looked beautiful! Tossed some onions on top (got that idea here) MAde a batch finishing sauce, receipe courtesy of of SoFlaQuer http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork And his Carolina Gold - Wow, dude you got it going on, thank you!! http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce 4 more hours got to 205 or 210 the proper IT as reccomended here Shredded so easily! Hit it with the finishing sauce for another 45 min on the smoker Cameo Accompanied by my own bastardized version of dutchs wicked beans http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans I split the catsup 50/50 w/bbq sauce, this one had spam instead of bacon, no jalapeno's But it definately has made for an amazing guideline, thank you! And with all I took, you see I did give back, and that, is now one of my fave new rubs, tried it on some chicken thighs yesterday and it was awesome there as well! And here is a photo of my beef brisket pull, final product, coffee rubbed and acommpanied with Dutchs Wicked Beans. Next time I'll q-view the entire smoke Happy Friday!