What's on the menu for Easter?

Ham what Am

I'm doing a brisket. Do you folks cook it until it reaches 180 to 190, and figure it's done? Or do you cook it for say, 2 hours per lb.?

I was figuring to put it on about 10 tonight, on about 220 or 225, til it gets about 185 or so, then turning down the temp to 140 and leaving it on until lunch. Maybe wrapping it in foil to keep it from drying out.

How do ya'll do yours?

Time & temp only get you so far. Once it get's around 190 start to probe it with a skewer for tenderness. Once it's tender, rest for a while, then wrap and hold til it's time to eat. Don't wrap right away, or it'll keep cooking.

Sound advice from Andy.

What Andy said. My briskets run anywhere from 190 to 200. Skewer should run through the meat like butter.

I am smoking some steaks, finishing on the hot grill. Twice baked potatoes. Salad. Cherry pie.

I picked up a Kurobuta mini carver ham from Snake River Farms. First time on this, should be good. Going to smoke it and take it to my sister's place for dinner.

Happy Easter all!

Easter Cooks Ham Shank with cherry glaze

Wow, looks great! Sirloin steaks came out good as well but too hungry to take pics.