Last Saturday was another good day of bonding between me and my smoker. We got to spend several hours of quality time together. Mostly it was about pork fat and all the goodness it brings. Started the day kind of late as it was around 10 a.m. before my temps settled in at 228Â°. Then it was add some hickory and let the fun began with a rack of baby backs, a 3# pork tenderloin, and my first Boston Butt that was roughly 5#. The ribs and loin were rubbed with my favorite rib rub and the butt was dusted heavily with Tony's & black pepper. After the loin was removed at 160Â° and a 2-2-.75 rib method it was time to add the chicken breasts. These must have been taken from birdzilla as they were huge. The butt was stuck in a 3 hour holding pattern at 155Â° so why not throw in a few ABTs. At 5 p.m. the ABTs were calling my name so off they came followed by the butt & chicken an hour later. All in all it was a wonderful day.