I've done two batches of wings, one shoulder and now I'm watching my first brisket approach 193 degrees after 10 hours.
Fixed up lunch for my friends at work yesterday (I had off...) took in the pulled pork.... I told them I was experimenting on them.... I was told in no uncertain terms to continue the experiment whenever possible!
We have us a noreaster going with gusts around 35 and heavy rain...some thunder and lightening.... the 055 has it's top protected and keeps on smoking.
The only question I have is why did it take this many years for me to stumble upon these smokers? All those wasted years of inferior cooking..... Oh the tragedy....
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