What to put in the smoker this weekend?

[Brian]

4+lb pork shoulder resting with dillo dust rub


3lb pork cubed & seasoned for 1st foray in to some Sweet italian sausage. This will sit for 24+ hours before hitting the meat grinder


There's 2 lamb shanks still in brine & a lb of german brats defrosting.

Everything but the italian sausage will hit the smoker around 1ish. Do a low smoke maybe an hour before kicking it up to 225. Drop the lamb shanks over the usual suspects carrots, celery, some tomatos, GARLIC onion, maybe some fennel.
Figure get everything done today, probably a bird tomorrow. That will feed us for a few. After we seal and freeze left overs to smaller portions.

How was the dillo dust on the pork? I have a ton of those shakers, and usually make my own rubs, and just use the DD for shaking on top of stuff afterwards. Maybe I should give it a try on something I'm smoking.