Good morning fellow meat smoking enthusiasts! Most of you are familiar with my youngest son, Trevor. The JV volleyball team is having their banquet tomorrow and I was asked if I could provide the BBQ...well, far be it from me to deny such a request....gives me a reason to smoke some meat!!!! Initially the parents were dropping their kids off at the banquet until they heard that PGSmoker's BBQ was being served...so what started out as a couple butts for two coaches and 12 kids turned into a bigger cook for 45 people. I figure I'll net about 28 pounds of pulled pork, which is plenty for the crowd and some leftovers! So here we go. I bought six butts from Sam's Club ranging from around 7 pounds to just over 8 pounds. Because I'm smoking at a higher temperature - around 260 to 270 - I decided to use Craig's (fmnpf) favorite method and use SPOG (Salt, Pepper, Onion, Garlic). The pepper I used is a mix of red and black cracked pepper. So here they are about 0600 this morning still in the packages. Prior to trimming - I like to take off the fat cap because the meat is marbelled through with fat. I got the TBS rolling while I was trimming the butts After trimming and ready for the SPOG treatment! All SPOGged up and ready for the smoker. This was the best looking of the butts and weighed in at just over 8 pounds. Look at that Money Muscle!!!! So, I'm settled in and ready for a nice long cook. I took the day off work since I have to work on Saturday and I am going to enjoy myself today getting my smoke on!!!!! I will update the thread as the day progresses.