Seeing all of those fattys this weekend got me in the groove. Started with a JD sage chub, spread maple syrup, dijon mustard and horseradish all over it, and topped with sauteed fresh garlic, onions and peppers. Fried up some scrapple and crumbled it then added it to the fatty. Added some sharp provolone and rolled it up. It is cooking as I write this with a mixture of cherry and maple. TBS is rolling and pit temp is holding steady at 220. Here is some pre smoke q-view.