SPEEDBEAD.

I live 20 minutes from the "Apple Capital of the World", Adams County PA. Apple wood is never a problem. The whole county is covered in fruit tree orchards.

It only takes one. Luckily, that's all I'm fishing for.

Ok, now the pics...including all the food together. The ham was not smoked, just warmed in the oven. The other two things I made were smoked mac 'n' cheese and a sweet potato casserole.

Pics being edited for posting currently. All I can say is that it turned out awesome! I did end up brining for 8 hours, using the same rub that I posted (with more brown sugar), using the mustard to make it stick, did a 3/4 apple and 1/4 mesquite mix. The times and temps were spot on (even though I did fall asleep and the temp spiked for a little bit LOL). It's very difficult to keep a constant perfect temperature in the smoker when it's 15 degrees outside and the wind is blowing. After doing this, I can see what you mean about the fat cap. I envisioned this sinewy thing on top of the pork but when it was all chopped up together the flavor that it added was freaking amazing.

Wait, I'm confused now. Cut the fat cap completely off or cook it with the fat cap on? Sorry for the noob questions.

I'm more expecting 40+ incher.

Noted. I like sugar, garlic and onion so that will work well.

Copy that. Evaluate the rub: 1/4c brown sugar 1/4c paprika 3tbsp salt 2tbsp pepper 1tbsp cayenne 2 tsp dry mustard

Yes, bone in. It weighs right around 8lbs if I recall. As far as finishing in the oven, would it be fine to put in a Pyrex dish and then wrap the top with foil? Also, I'm assuming the trimming consists of removing that layer of fat on the one side and then just obvious visible fat?

Top rack or above the water pan?

Good deal. Sounds like I should be set to go. I have hickory and apple wood both available so that won't be a problem.

Hopefully some guys will chime in. Any of the pros have some little gems to drop on a new guy? I've done wings, Bacon Explosion and beef cuts before but surprisingly never a butt. Thanks fellas! I've got my prep down (I think). Going to brine, rub then smoke. Figuring 1.5hrs/lb rough time, 225 degrees. Do you think mesquite will work or should I be using a fruit wood?

Yessir. Pretty rare bait, not too many around.

Dwight, you're gonna need a big stick to throw that sucker. It's so ridiculous looking in person, I kept staring at it last night at the house. LOL

All I can say is....Wow. Too bad it's going to be a little bit before it gets wet....

I fish for ONE BITE and I fully expect to get it. If you don't set your standards high, you are selling yourself short. The one caveat to this line of thinking is that you better be able to handle disappointment appropriately and not let it get into your head. Much easier said than done.

Oh, goodie. I don't associate with too many people that are able to buy a gun and then wait 7 months to shoot the thing unless it's a collector piece. Obviously, M&Ps are not intended as collectors. I've got the full size 9 and compact 45 and they both work flawlessly. Side note: Just bought a S&W Governor the other day. BOOM

So, I take it he never cleaned the factory gunk out of it? Yuppie BIL? LOL

So I can fish with an unlimited A-rig now? Good Lord. Watch out.

I caught a huge one last year at Deep Creek Lake in MD on a perch LC Pointer 100.

Believe it or not, this place also influenced me to start in the swimbait world. Thank ya.

Congrats! Toughest, most rewarding job ever.

^ I'd believe that. Absolutely.

I do find it quite odd that the family just did a documentary where they all talked about family demons such as infidelity and alcoholism yet in this interview those two things are brought up in his argument. Do as I say....

I may not agree with what someone says but I stand behind their right to say it.