Well, it's time for that annual office event. The December pork-a-thon of the office gang. The "grunts" who do the heavy work have been asking when I was bringing in the goodies, so here we go. Just started phase one, four 8 pound shoulders, in my 18.5" WSM. Got 'em going over some oak charcoal with some hickory chunks and a few pieces of apple for good measure. The BBQ Guru should keep my fire tending duty to the usual nearly none (just don't tell the guys at work, they think I slave over this stuff all night long). Here are some pictures. I will update as the smoke goes into tomorrow. I finally figured out what that Orion Cooker is good for. Makes a nice WSM dome holder. My original ECB charcoal pan that was converted to the oversized water pan for the WSM finally gave it up last smoke. Burned a pinhole through the bottom, as that metal is fairly thin. So for $5 bucks it lasted 7 years so I guess I got my money out of it. This time I bought 2 of them and stacked them to help make it a little more beefy. Foiled and ready for hot water. Shoulder all rubbed up and set on the upper and lower racks. Used a light mustard slather to help hold the rub in place. Not to much spice/heat in this rub as it's mixed company at the office. That's all for now. I will update as the smoke continues through the night and into the morning. Should not be much to update during the actual smoke as I'm in the "if you're looking you ain't cooking" crowd and with a power draft there is not much need to open the smoker. Will start spritzing with apple juice and Jack Daniels & honey in the morning at some point though. That makes one sweet tasting bark. To be continued...... Phase two will be 12 fatties.