Smokin'!

[hotwine]

Lit the fire at 0645 and added the briskets an hour later fat-side up; pulled 'em off after an hour at 275 degrees, turned 'em over so they're fat-side down, thoroughly seasoned 'em with the dry rub, wrapped 'em in foil, and now doing nicely at 250 degrees. Will add chicken quarters about noon, then take everything off at 1600, cool down for an hour, then carve for dinner at 1830.

This is the fourth of 10 Wednesday night dinners wife & I are hosting at church. I've offered to provide wines with each, but so far, the blue-noses are winning that one. But I've not given up!