Longhonrn Smoke

Started the cook on Friday around 8 a.m. for the pork shoulder. I let it get to 170, threw it in a full size steam pan on a wire rack and in the oven until it hit 200 sometime Saturday morning (was a long day so I don't recall).

Woke up at 3 a.m. Saturday morning and lit the smoker then got the butts on. Couple hours later on went the first rack of beef ribs. 4 racks of St. Louis ribs and a second rack of beef ribs, huge pan of mac and cheese, couple of smoked chickens for Jalapenos and Creme Brulee for the guests. Got lazy taking pics but here is what I have. Great game, and food came out great.

Definitely need to go back to a bigger smoker, hopefully here in the next couple months I'll be back to a trailer rig.