Up for today is Pork Butt (and then chicken breasts)
A little rub, or maybe a lot (brown sugar, garlic, onion, black pepper, paprika)
The Kamado
2 hours later, making some wood additions
Half done - 160F/71C, stall temp, wrapped and in the oven.
Pool is still open! And I put 6 huge chicken breasts on the smoker now.
