It's not a holiday without smoking some meat, is it? I got myself up around 8:30 this morning to get a 5 1/2 pounder of picnic shoulder going for dinner tonight during the Boston fireworks. Unfortunately, I can't see them off my back deck where I'm smoking but at least I'll have some good eats ready when its supposed to be raining at 10 PM anyway. I'll be updating the thread throughout the day, I'm using this as a day of R-n-R and getting some laundry done with a little fire maintenance in between. Here is the rub preparation (no mustard this time....sweeter with lots of brown sugar and other greener herbs). I put my hand in there so you could compare for size. Another close up shot, this was in the midst of adding the rub so I could show off the color of the meat a bit, it has a much thicker layer now. This was also after cutting off a huge chunk of skin on the bottom. It's time for some fire! Preparing hickory water bowl for today's smoke... Got a good mix of lump hardwood charcoal and the regular brickets. Fire is about 260 to begin, I throw the meat on around 9 AM this morning. I filled the water basin about 3/4 full. Eeeemmm, I'm beginning to see some smoke! p.s. That isn't normally the temp gauge, my regular broke. Plenty more to come. If people don't like the large pics on the main page I can add thumbnails for the next round.