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Picked up two 9 lb grass fed briskets yesterday. Will start about 4 am Sunday.
Salt and Pepper rub. Light the chuck charcoal, lay in some oak logs let the dirty smoke clear, set the egg at 225 and smoke for 12 or 13 hours. Pull it off, wrap in paper and then bath towels ( while the wife is not looking) and put it in the insulated box (beer cooler) for 2 or 3 hours.
F1 in Monza is on at 7 am so that will keep me occupied for 3 hours while the egg is smoking out the neighborhood.
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