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@dancing james
yep full WSM madness
2 pork shoulders are on the bbq now
been in dry rub of chilli powder, chilli seeds, garlic granules and salt for 36 hours
now on the smoker, temp is almost up to smoking
think my coals may have been a little damp so taken a while to get up to full speed but i really want to do this one low n slow so keeping temp towards the bottom of the smoking range
hickory and maple woods for smoking flavour
also have some jack daniels whisky barrel chips soaking at the moment to get added in the morning
probably around 10 am the final pork shoulder will go on
i have found that the standing time for the shoulder is what helps it pull well and to fall apart when being shredded
tomorrow morning the first round of spare ribs and baby back ribs go on