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JWilder	04/19/2021 08:24AM   Heat: charcoal, hickory and apple chunks Rub: olive oil, kosher salt, coarse ground black pepper, granulated garlic. I have experimented with many rubs. I have found that a simple salt and pepper base, with a little granulated garlic and/or onion addition is the best. Moisture: dealing with a dry atmosphere today; 35% humidity. Water pan and spritzing with apple cider vinegar. Cook Temp: varies. +/- 250 degrees Doneness: looking for a meat temp of +/- 205 degrees. Then let rest for about an hour. Cook length: time will tell. Meat and conditions are always different. My bbq motto: keep it simple stupid. JW
JWilder	04/19/2021 12:28PM   4 hours in.
JWilder	04/19/2021 04:19PM   8 hours in. Butt at 160 degrees. Time to wrap.
bobbernumber3	04/19/2021 06:32PM   I checked your profile for location... no luck. Looks like a great BBQ!
JWilder	04/19/2021 09:29PM   12 hours later...
JWilder	04/19/2021 09:29PM   bobbernumber3: "I checked your profile for location... no luck. Looks like a great BBQ!" There are reasons I don't disclose my location:)