Hello! Headed to the FIL's for the fight tonight, and I offered to provide the catering. Trying to smoke a 6lb Pork Shoulder for the first time on my Weber Kettle 22". Also going to que up some baby backs and jalepeno poppers! So I rubbed about 5 teaspoons of Kosher salt on the butt last night and pulled it out this morning Set up the Weber Kettle with a water pan and ring of Stubb's Briquettes Put a layer of rub on before I took it to the grill and got the butt on at about 0700 Bout 4 hours in, looking like the bark is forming up nicely! Couple more hours and I'll throw the ribs on. Then the ABTs after that. Pics to follow. Smoking with Hickory and some Apple mixed in today. Thanks for lookin!