Had a pretty busy weekend with a reggae wine festival, my cousin's B-day, and all of the crazy events going on for Memorial Weekend (lots of motorcycle events), but I still was able to get a smoke in. It was a nice Sunday with clear skies but some wind, highs in the upper 80's lower 90's. Seems every time I can fire up the smoker it is windy but a little wind won't stop me. On the menu we have a little over 7 lb butt, 2 racks of St Louis & 1 rack of Spares accompanied by some Dutch's Beans (I can't get enough of them, THANKS DUTCH!) Used one of my many rubs (can't remember which one) & a Memphis style BBQ sauce. Fuel: Kingsford Blue with a little Hickory & a lot of Apple wood Not many pictures since I still haven't gotten a new camera. Well on with the show. Scored the fat cap as always, no mustard just rinsed, rubbed & on to the smoker. Bought the butt & 2 St. Louis racks on sale a week or 2 ago so they were frozen and I didn't thaw out till the day before or so I thought................ My setup at my Grandmas house (I live in an apartment for those who don't know, so the smoking is done at G-Mas) Found some red ripe Japs to use in the beans and a couple ABT's which were gone fast as usual (I only got 1 and there was probably only 4 people there at the time) Probed the meat after about 1 1/2 hours to find out the middle is 32 degrees, WHAT, ARE YOU KIDDING ME, THE INSIDE IS STILL FROZEN, I SWORE IT WAS DEFROSTED. Well now I have a fun time to try and get to 140 in 4 hrs, so the vents come open and I run the WSM at 250 to try and save it. The gods must have been on my side today cause I hit 141 with 15 mins to spare, so dropped the heat and re filled the water pan to cruise at 225 the rest of the way. Not sure when this picture was taken. Rinsed, rubbed, and on to the smoker with enough room to cook the ABT's and beans in stages (no pics of that). This was my fist time using a rib rack and it works pretty well when you have limited space. I think I'll grab 3 more of them so I can have a full on rib cookout. Went around a 3-1-1.5 I think with 3 light layers of sauce going on in the last 20 mins. When I foiled I used Yuengling and apple juice. Perfect pull and the bone comes clean easy. Out of the smoker and a 20 min rest (it wasn't foiled just sat in the open) I see a square missing, Twig are you snacking on the bark butter as always........ Of course I am, it is my favorite snack while I am letting it rest. I had to stop myself so it will get mixed in with the rest of the meat. Then a quick squish and the whole thing just falls apart, then a little pulling and were good to go. Bear view doesn't work with a cell phone camera. Sorry Bear I tried! Now because I miss most of the pictures when trying to use my phone as a camera I took the money shots the next day back at my apartment. So fresh out of the microwave here is the somewhat money shot. Thanks for looking!