This is a follow up to this morning's post about smoking a big fat one on my back porch.
200 degrees in the box. Time to open the top vents for a quality smoked brisket.
200 degrees in the yard. Time to open a cold one and find some nap quality shade.
This is hard work, cooking and napping at the same time. No wonder the guy at the BBQ place up the road gets $6 a sammich.
5 1/2 hours until dinner time. More updates later.
12 years ago
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