Continuing my quest to learn fire management and my preference for Central Texas-Yankee Style smokes....After a lot of smokes using fruit woods and various seasonings, rubs, juices, and even beer I've really come to prefer the Central Texas S&P rub with Oak & Hickory woods, some Mesquite here and there. I add Yankee style because I add onion & garlic to the rub and toss in some fruit wood for an accent. Used primarily Frontier hardwood lump, really enjoyed the way it burned and smelled compared to the Royal Oak Natural Lump. Iron skillet mod wasn't getting enough air so I broke out the chip pan - after a 20 minute spike to 500+ we were back under control. The quick heat worked out well except for the AMNS dust was burned, um, immediately. A quick mop with the only juice I had available - peach lemonade and the smoke went on. Butcher had Pork Shoulder Roasts which were just under 3 lbs, thought this was a good idea with a late start.....it was the best thing I've smoked yet and was quickly devoured. I did finish on the warming rack of the grill at 300 as it was getting to late evening and the coals were starting to lose their heat. Pork about 45 mins and the brisket about 1 hr, 15 mins. Foiled pork at 170 and transferred to grill to 205, rested for an hour, it was almost entirely gone in 10 minutes. The brisket went unwrapped the whole way and I pulled about 197 and rested it in a tent for about an hour. Taste was good and just about the right tenderness but I think another 30 minutes would have been perfect. Yep....two different butchers this time. Looks a little smokey...just added some fresh, hot coals. Finished at 300 on the grill. Dang that was good.... I think pork shoulder roasts have a future....a few at a time And last but not least, the brisket....was good but had a hard time measuring up as the pork came out among my best smokes yet.