Who’s smoking this weekend?

Honey Badger

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I got my brisket in. It’s been in for close to 5 hours. Internal temp in 149 degrees. Trying to hit 165 at the 6 hour mark. @PanhandleGlocker is gonna be pissed at me cuz I opened the door to take this pic.
D7BC6AD4-9EFA-440D-A04D-91B4BAD0DD28.jpeg
 

Yeti695

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Right now I have some brats and a stick of Blue and Gold with brown sugar on it. I also added some crushed red pepper to part of it. Tomorrow, I'm smoking wings, and a tri-tip roast. This will give us food for a few days, then we will freeze if for later.
 

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