I smoked up 30 pounds of pork shoulder all day Saturday and into early morning Sunday, doing this for the crew at work for Thanksgiving. Gonna be for lunch today, so letting it warm up nice and slow at 170F for the next 6 hours to be ready for 11:45 lunch. I live a whopping 2 miles from work, I must admit I am spoiled by the daily commute and being able to go home for lunch everyday to let the dogs out. I’ve only been at my new role for about 2 months, so hoping my contribution and time spent will earn me some brownie points. Turned out wonderful as usual, and the 590 didn’t miss a beat as usual…….love this damn grill. I had just put the butts on in the first pic, but the color from the rub was already a thing of beauty. I used Lumberjack pellets apple/cherry/oak blend for the smoke, and the flavor was pretty spot on if I say so myself "of course I sampled during the pull".