This is some of what I started off with and all of it is fresh from the farm. The guy I get this stuff from isn't like your local butcher, he is actually the guy who parts out the pigs and cattle to send to the butcher. I was really really lucky to find this guy since all of the cuts that American BBQ use are not traditional here and this guy was willing to experiment. There were a few problems which we will correct next time (rib cuts were uneven and he took the fat cap off of the brisket for example) but for this cook it all turned out delicious. Pictured: 2 Pork Butts, a Pork Belly, a Beef Brisket and the ribs: https://imgtc.com/a/DM9fg0x Pictured: Butts and Brisket are rubbed up! https://imgtc.com/a/tjsMbXi Start your fire! (I exclusively use seasoned Cherry wood, kingsford will never see the inside of my firebox) https://imgtc.com/OwSWDge Ribs going on (they took up the 2 top racks!) https://i.imgtc.com/WCQPraH.jpg Time to Wrap (Butts in the bottom pic) https://imgtc.com/a/TgOsXcc This went on all day and including the morning prep ended up being an 18 hour long process, cooking times (approx) were: Ribs (these things were monsters!): 8 hours Belly: 8 hours Butts: 10 hours Brisket: 12 hours Beans (I just let them cook a bit longer while a settled some of the other stuffs): 14 hours **The Final Products!**: https://imgtc.com/a/CPRUt9b