Hey all, Today is a beautiful day in Northern Virginia, how about a barbeque? I have a little 3.5 lb shoulder roast going on for about 2 hours now, and I also have a ABT Fattie (second attempt) going too. I am taking plenty of q-view photos. The dog ate the camera cord so the wifey is being sweet and getting a new cord as we smoke. I should have a nice show up in a little while. I am doing a total SMF styled que. Thanks everyone for the shared knowledge!!! Yellow kid mustard is holding my rub on. I am using a new rub That was given to me as a Vender Sample.These nice Gentlemen from Fairfax, VA call there rub company The Dizzy Pig. they did a great Que demo at our store. they had a flock?, Herd?, a Gaggle of big green eggs that turned out some nice meaty goodness. They have quite a few flavors, They say they grind whole spices in small batches, all corse tubnato sugar, and no preservatives or anti caking agents.I am using their Raging River Rub on the shoulder. it is a salt free rub, so I added a sprinkle of kosher salt. The ABT Fattie is fresh ground Neman Ranch pork, with a couple spicey ancho fresh sausages added for flair. plenty of Cheddar, and cream cheese in the middle. I added 3 nice fresh jalepenos from the garden too. wrapped the beasty in bacon then gave it a good shake of The Dizzy Pig, Dizzy Dust, another of ther many flavors. we smoking on lump charcoal and mesquite today. see you all in a little bit with pictures and an update. smoke on!