Today I have the following planned: Put an 8.5lbs PorK Shoulder on the smoker around 8am. Have it all rubbed and ready to smoke. Put a whole chicken on the smoker a few hours later and let her smoke. The chicken is in the brine right now and ready to smoke. We will eat the chicken tonight for dinner and consume the pulled pork Monday night. I will snap some shots to let you drool over later. it is only supposed to be 60F today, but that shouldn't be an issue because they are calling for a dry day. My UDS got a paint job and is ready for another smoke! UPDATE: I put the shoulder on today at 7:30. It is now 11:00 and the shoulder is at 145F. When it hits 165F I will foil and let it finish to about 195F. It looks good enough to make a sandwich right now. The chicken is tied up and ready to be put on. Stuffed with carrots and garlic pieces put under the skin. Basted, seasoned and ready for action. That will go on in about an hour.