Had a couple women at work asking me to cook them some meat. Having today and tomorrow off I took a few deposits to pay for the meat and take 3 pounds of shred when I am done. Rubbed the butt down this morning with a rub made with salt, pepper, onion powder, garlic powder, chili powders, paprika, mustard powder, turbinado sugar and cumin:
I took the charcoal ring from my 14 WSM and put it inside of the charcoal ring for Bertha. A couple of broken fire bricks are serving as a barrier between the start and end of the snake I made. Using coshell and some left over lump from previous cooks mixed in. White oak chunks are wedged around the outside of the ring and pre burnt chunks of oak and pecan are in with the charcoal. Grate temp is 243f and holding.
The meat hit the smoker at 9pm. She is just over 10 pounds. I am hoping this will be ready to eat for dinner tomorrow night.