doodledee

Friday overnight I did a medium size brisket that ended up taking about 2 hours longer than I expected but turned out totally mint. I finished it in foil in the oven and I think that really helped, though it probably would have been fine without it.

Saturday overnight I rawked about 30 pounds of pork, rubbed with mustard and spices and love. They were pulled in a neighbor's kitchen just before serving at a big 'ol backyard party and after I finished I grabbed a beer and sat back and watched the good people wolf it down with their roasted corn and their pasta salads and their homemade chunky salsas and their endless selection of desserts and it was a perfect day in just about every respect.

I'm thinking I had the smoker warm for almost 36 consecutive hours. That's most definitely a personal best.