Ready to come out after about 3 hrs at 225. Piece of mesquite and two pieces of orange.
Cut up, some extra rub and decided to throw some onions in there this time. Time for part two of the smoke, along with another piece of orange wood...
Another 2 1/2 hours at 260 and we're done, some smoked corn on the cob, and a nice Margarita. Fresh lime juice, Casa Noble Reposado and Cointreau on the rocks with salt. YUM!
I swear my friends think I'm nuts. "You're taking pictures of your food?". Hey! It's BBQ Porn!