From: San Luis Obispo, CA
I have a Boston butt on the weber right now, rubbed in a spice concoction made in backwoods North Carolina. Applewood is sprinkled among the natural charcoal for smoking. I mixed up a brew of the applewood-infused H2O, apple cider vinegar, and Buffalo Trace bourbon to spritz the meat and keep it moist. A little homemade slaw is mixed and incorporating in the fridge, and I'm drinking some bourbon and water out of my Masters 2012 cup while watching golf. Heck of a Sunday so far!
Seems like that kind of day. I have a pork shoulder going out here, dry rubbed with an improvised mix of salt, pepper, sage, rosemary, and smaller amounts of garlic powder, brown mustard, brown sugar, coriander, and savory. I've actually never done this before, but it's going at 250ish on our gas grill, the smoker box filled with applewood (briefly soaked in Maker's Mark) is doing its job, and everything smells great. 3-4 more hours to go, maybe?