Good food, good friends

Smoked an eight pound pork shoulder today. I’m working on learning the finer points of my new offset smoker, the larger the piece, the more complicated the session. I got up around 4:30 to start the coals and went back to bed after putting the roast on to start smoking. I’d soaked some pecan wood the night before, as well as covering the roast in a mixture of mustard and brown sugar, drizzles in bourbon. Nice.
Smoking went well, and we had some good friends over for pork sandwiches, sweets, (thanks all for the excellent variety of nibbles), drinks and entertainment. We even had a good game of celebrity.
I think I’m ready for our first bonfire. I’ll probably smoke a pork shoulder or a brisket.