Tonight I went live from my phone (first time doing that setup) and basically hung out while I got an overnight smoke rolling—pork butt/pork shoulder for pulled pork for Easter. I walked through my “Franken grill” smoker setup on the Huntsman: charcoal start, ceramic heat deflector plates to block direct heat, a drip tray to catch the juices, and the digital controller/fan setup that holds temp. I set it for 225°F low-and-slow, because that’s how you get it juicy, tender, and actually smoky—this one’s an 11–12 hour cook and I’m aiming for about 200°F internal. The meat itself is a cherry cola spiced pork butt that’s been resting for a little over 24 hours in cherry cola, then I covered it with a brown sugar BBQ seasoning. Once the grill hit temp, I threw it on, stuck in the probe, and added bourbon barrel wood chunks for extra smoke. On the whiskey side, I finished off a 100-proof Cooper’s Craft bottle I’ve had since around 2022, then cracked a Rare Character NYX Private Select (7 years 7 months, ~120 proof) and talked through the nose and palate as it opened up. And to round out the night, I got ready to light a San Lotano Connecticut by AJ Fernandez—because yeah, sometimes it’s smoking meat, a stick, and some whiskey.