No pics but brined three pork shoulders on Friday, followed by a 14 hour smoke on Saturday. Started at 4am, went fishing on the big lake, came back in time to replenish the wood. Finally took off at 5:45 pm. Served my homemade barbeque on the side, because my son said the bark was to good to cover with barbeque sauce no matter how good it is. Next week, my turn at a monster brisket. Will take pictures this time. Made mexican style pork tamales yesterday, and still have a ton left.