Well I was long over due for a batch of salmon. My mother in law has been trying to get me to do a batch for a month or so and I finally found the time. My brother came to town so we smoked up 8 fillets of salmon, 2 butts and some wings for lunch. I brined the salmon over night with a brown sugar/salt mix then rinsed and added some brown sugar, garlic powder and pepper. Ready to head to the smoker. On the smoker. All done and ready to vacuum seal. I didn't have any of my rub on hand so I used Bad Byrons Butt rub on the one and Bone Sucking Sauce rub on the other. I wasn't impressed with the bone sucking sauce rub at all. No flavor! We injected the butts with Cherry Dr. Pepper the night before. The two butts. In the UDS for a smoke bath. Foiled at 165 with a little splash of apple juice in the foil. Pulled it at 205 and rested in the cooler for an hour. This butt pulled like a dream. The bone slid right out. Added a little finishing sauce then off to the walking in freezer (aka my garage) We threw some wings on to eat for supper. Rubbed them with McCormic wing seasoning and cover half of them with a local wing joints Diablo wing sauce and the other half with Cattlemans Gold sauce. About to head to the smoker. All done and ready to eat. It was a beautiful day of smoking here in ND. No wind and -3 degrees when the butts went on in the morning. Here are a few pics of my yard/smoker after the two blizzards we had last week. The smoke shack filled with salmon. we had a little shoveling to do before we could get to the smoker. Thanks for checking out our smoke.