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Got up at 5:45, at 6 the fire was going. At 7 the briskets were put on to cook. Should be ready about 3 or 4. Yum Yum. Good ole Barbeque, I bet you folks up North can smell it, the wind is out of the South. Yall come on down.
Had two briskets and about 10lbs of sausage. Turned out real good. The smoke ring was about an eighth inch thick with tender meat on the inside. I pulled it off the fire about 2:30. Sliced it across the grain and chowed down. Come on down there is plenty left.