Now that I'm working 4 10 hour days, I've got 3 days to devote to the smoker! HAPPY DAY!! Got up at 6 this morning and got my chargriller fired up! I've got three butts rubbed and fridged overnight with KC Cowtown rub I'm doing for my sister n law's wedding rehearsal dinner next weekend. Using a combo of apple and hickory for flavor. They've been on the smoker for about 3 1/2 hours now and internal temps range from 140 to 145. Squirted them down with some apple juice at the two hour mark and every hour to follow. Probably foil at 170 and take em up to 200. Any suggestions on storing them for a week? The best plan I've come up with is pulling them and putting them in ziploc bags and freezing them. Then reheating in a roaster. Also, I'm gonna do a salmon fillet later this afternoon for supper. I'll stop the hickory and use just the apple for the salmon. Just got done rubbing it down with salt and pepper. Probably gonna make some mustard dill sauce for coating and pick up some sweet corn the local farmers kids are selling on the street corners. Gotta love this time of year for sweet corn! Q-view to follow!