MPHunter

Overthinking it....My dad shot 180gr core-lokts out of his .308 for decades and most deer he shot were DRT. All under 100 yards. A few seasons ago he switched to a lighter 150gr Winchester Deer Season XP. He has shot two bucks with that round at about 50 yards, also DRT.

Mossberg 500 with 18.5" barrel sounds like a home defense setup. https://www.mossberg.com/store/500-20-gauge-security-barrel-bead-sight-18-5-matte-finish-10301mt.html As a couple others have said, for hunting deer, a better option would be a 24" rifled barrel.

Long Labor Day weekend in Cape Cod. Picked this beer up today. After 3 days of seafood, eating pizza for dinner on the beach. Sent from my SM-G960U using Tapatalk

Happy Birthday

The red ones could be scotch bonnets...similar to habaneros. Pepper jelly is great. I made a batch a few years ago with some hot lemon peppers I grew. Care to share your recipe?

Look like habaneros

This cuke grew between the trellis and deck railing and was formed into a perfect U-shape. Never had one like this before Sent from my SM-G960U using Tapatalk

Strip steak, grilled onions, avocado, red peppers, hummus and some chips Sent from my SM-G960U using Tapatalk

Last night out for the week. Caught a few. Scenery was nice. Sent from my SM-G960U using Tapatalk

No fishing tonight but still on the water. Really hot this afternoon so we just swam and floated and drank and ate and drank. Sent from my SM-G960U using Tapatalk

Only got an hour on the lake after dinner tonight but was fortunate for this fatty...tackle box is 16"...also had two loons pop up behind me and while taking picture had a bald eagle fly over. Both are in the shot but, you can't really tell what either is. The black dot middle left is eagle and two black dots on the water are the loons Sent from my SM-G960U using Tapatalk

Finally got up to camp. Went out after dinner last night and the bass were biting. Caught 7 in the 14 - 17 inch range. Sent from my SM-G960U using Tapatalk

No food in fridge...heading to camp for a week tomorrow morning. Dug a strip steak out of back of freezer with some grilled bread, hummus and pickles. Sent from my SM-G960U using Tapatalk

I don't think the 3-2-1 method will get it there for a pork shoulder. You need to get it to an internal temperature temp of 195 - 200 degrees. If you're looking to cheat, I would hit it with heavy smoke for 2-3 hours at around 250 degrees on the smoker then into a Dutch oven with a beer and into the oven at 325 for another 2-3 hours. During the winter I do pork shoulders in the oven and they are usually done in 4-5 hours.

Just me and my daughter tonight....freezer dinner....clam strip roll and chicken tenders with some cole slaw and farmers market pickles Sent from my SM-G960U using Tapatalk