u/Early_Doughnut8295

Smoked 2 shoulders 1 for my over the tope green chili and the other just to pull.

Smoked a 12 pounder for the family and some friends for dinner yesterday.

Served a 12 pounder to some friends yesterday

Smoked at 225 for a little over 5 hours spritzing every hour after 3 hours. Then glazed with Kosmos cherry apple habanero. The taste and bark were great but the button of the ribs were a little too barky for my liking. Definitely will try again and tweak the cook to prevent the bottom from over cooking.

Had a party with about 30 people and I smoked my largest Brisket yet. It was 23 lbs pre-trimmed. I also smoked a mac and cheese and 3 racks of ribs.

Smoked 2 pork shoulders for friends coming to watch Avs game last night. 1 I pulled the other I did an over the top pork green chili.