alright, along with my infamous first brisket smoke that i am doing tomorrow: http://www.smokingmeatforums.com/for...d=76994&page=1 i will also be offering a 6,9-lb pork shoulder to any guests who show up. pretty basic stuff - brush down with mustard, then rub, then apply mop as needed when tending fire etc. then RIVET'S awesome finishing sauce. for the rub, i've got a jar that is a combination of stuff mixed together from a couple of different rub attempts. about half of it is durkee's st. louis style rib rub. when it's all together, it's actually pretty good stuff. when i use this up, i am switching over to exclusively no-salt rubs and am only going to add raw (trubinado) sugar, if i add any sugar at all. i am also going to add half an envelope of lemon/lime koolaid mix as per buzz's suggestion, mop will be my basic mop that i ahve been using over the past months, except i will use mountain dew rather than dr. pepper. i may or may not brush on a glaze at the last 1/2 hour. probably not, but it is an option. if i do, it will be the cider vinegar/mustard/brown sugar (equal proportons) glaze. also, with this smoke, i will be converting 10 japs into 20 ABTs. i've got an interesting idea for these that i will share later, if i am able to do it. will keep updates as well as post q-view!