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What a great post! Thanks for sharing Dave. 
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Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter -
Dang Dave I would take a plate or two of that, Looks GREAT...
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Actually, I did have two plates. It was hard to stop.Originally posted by Beer-B-Q View PostDang Dave I would take a plate or two of that, Looks GREAT...
Thanks guys.
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Looks great man. Good stuff for sure.
Agreed!Originally posted by aczeller View PostLooks great dave! You should make that when you come up this weekend
KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -ShihanComment
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The second post I read today and the second set of points I have to burn
2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135Comment
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Oh yeah. It was PlowBoy's Bovine Bold rub all around. Trying to use up the 5 lb'r I bought last year. After that it's all my own. Great rub though.
Pulled pork pics coming soon. Hit 200 just a few mins ago.
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Finally, the pulled shoulders. Been a long day. Been a great day. That's a big bowl. I see many tamales and possibly a chile verde in my near future.
Thanks again for checking it out.
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