Usually our houseboat "neighborhood" gets together for Easter and shares a Honey Baked ham with everyone bringing sides and deserts. Since Easter is eary this year we will not be at the lake yet so it's not a big cooking weekend for us. It is snowing here today so I don't know when it will be warm enough to open the boat up. Our first weekend back will be a smoked brisket and fixin's weekend though.
Smoked a 9# pork shoulder(Picnic) last weekend on my new MB Electric. Dressed with olive oil and coated with Tony's Cajun, covered and let stand in fridge overnite. Hickory chips plus some charcoal chunks not very often. 14 hours at 200*. Great bark!! moist, tender. And the best part, i did not miss any sleep!!