I have a 6.5-7 pounder resting in the fridge all rubbed down. Plan is to fire up the smoker about 4 am and have the meat on by 5. It will be injected with some spiced rum and tropical liquor and a little rub. Smoking it over some kingsford and oak. I will post some pics in the morning while I'm waiting for some temps to level off. Stay tuned!!