Being my birthday today and the 4th tomorrow we are just doing a big BBQ tomorrow for friends and family (about 20-25 people all total). Menu: Brisket Pulled Pork Chicken thighs Baked Beans Coleslaw Green Salad ... and snacks Today I am cooking the brisket and the pork butts, then I will re-heat them tomorrow while the chicken cooks. Started last night with the meat prep and getting a rub on them. Here are the victims of sacrafice: Two pork butts ($1.58/lb.), and a full packer brisket ($1.99/lb). Courtesy of Cash & Cary. Butts got a brown sugar based mix of various stuff, and the brisket got a nice pepper steak rub. 7:00 AM...... first things first! Aaaaahhh! Much better! Now on with the show! Got the WSM fired up with 20 lbs of Kingsford Blue (had to use some of the 160 lbs. I have in the garage from Home Depots sale! LOL). Got a mix of mostly hickory and a little mesquite for my flavor. Got everybody into the pool at 8:00 AM. You may notice the twine on the butts, they are boneless butts and if you leave them flat they cook kind of uneven. So tie them up and they cook a lot more evenly. Now its just down to waiting! Will post some more later!