Despite working with my son on his car yesterday and trying to drink a few beers and watch a little college football, I somehow managed to make one of my better pork shoulders I have made on the Kamado.

I rubbed it down with my own BBQ rub and kept it at about 200 - 250 from about lunch to about Alabama game time. Mrs. Irish made us some of her homemade slaw, baked beans and a sweet molasses sauce for the meat. Pretty darn tasty.