Friday's my uncle's wedding rehearsal, and he asked me to Q him up some pork butts and brisket for the dinner tomorrow, and I thought I'd share a few looks.

Here's the smoker set up outside the shed. Mmmm, thin blue smoke.


Brisket flat up front, the point in back. This was a whole packer, I separated the muscles to cut down the cook time.


Hard to see, but underneath the top rack you can slightly see the ouline of one pork shoulder. These were each about nine pounds.

I'm using oak charcoal, pecan, hickory, apple and cherry hardwood.

Well, the lid's on, it's hands-off for the next few hours.

 

Looks good...and I bet it tastes even better.