Me and the hubby decided we would handle grub for the 4th for the in-laws (his parents and family), so the smoker was a natural (and the only!) solutuon for us. They're coming over on the 5th (only day everyone is off), this gave me a day to cook ahead of time. I prepped two small boneless butts, 2 racks of ribs and a 1.5 chuck roast a day or two before. This morning, was up at 7 to get the meat out of the fridge for a warm-up, the smoker was fired up at 8:10, and meats on at 8:30. Was a pretty smooth smoke - ribs were done 3-1-1 and done at 2 pm, chuck was put in to rest at 2:25, at this time, one butt was 188 and the other 159, with the GOSM clicking along at 260. The last butt hit 197 at 3:40... and here's a few highlights: Ribs (one with bottom membrane removed, the other not) One of the butts, half slab of ribs Smoker loaded, ready to go Ribs ready for sauce Ribs cut and with homemade sauce Pork butt after 3.5 hour rest Pulled pork Chuck roast sliced Tomorrow, before they arrive for lunch, I'll get a batch of Wicked beans in, as well as three fatties - two naked, and one stuffed with some undecided goodies.