"Meat Memoirs":
Last Saturday night after all the trick or treating was done and my little Mario Brothers, Link, and the cute little cat had come down from there sugar rush and fast asleep, the real party started for me. I even had a rubbed pork shoulder sitting in the fridge waiting for me to get this all nighter started.
What is the reason for such odd behavior? Well, I've taken up smoking. Smoking meats that is. I found a sale on pork butt that I couldn't pass up so I thought I'd give it a try. All of the things I read and saw on you tube said that it took 12-16 hours to smoke. It only made sense to start the night before so it would be ready about supper time.
So that's what I did. I got it started at 10pm. I stayed up with it making sure it stayed hot enough, monitoring the water bowl spraying the meat, adding hickory chips as needed, and getting it to a point where I could get some shut eye. I went to bed at midnight, but made a plan to check on it every 2 hrs through the night.
Everything seemed to work out through the night. In the morning I checked on it and it looked good! It started to get that good looking 'bark' or crust. I knew we were on track. I gave one more batch of hot coal and chips, flipped it, sprayed it and closed the lid for the last time.
I showered and got ready for church but I still smelled like smoke. It was fast Sunday and I decide to be bacon scented, what a dope.
After Church and fast offerings I pulled the pork out of the smoker wrapped it in foil and set it in the oven. after a few hours of 'resting' I chopped it and we broke our fast with it. It was more work than I thought, but it was tasty.

The bone came out clean, thats a good sign.

The pink ring around the edge is the smoke ring, I was pleased to see it that deep.

Let's eat!