http://www.smokingmeatforums.com/gallery/image/view/id/118220/album/87139 Ok here is the lay down were doing tomorrow. Adams Rub ( secret ingrediant ) All rubbed and ready for overnighter in the fridge. I think she's gonna be a good-un ! More pictures to follow on New Years Day 2012 ! Thanks Chef Jimmy and also Big Al for sharing your knowledge. Put it in the smoker at 9:30am New Years day. At the 2 hour mark we are at 110* on left probe and 80* on the middle probe. SOmoker Temp is at 220* Note the A-Maz-N smoker on bottom left doing it's job. AND THAT'S ALL FOLKS ! ! !