This weekend, I will lose two cherries.

Just got back from Costco, where I bought a 7 Lb. Loin pork roast (it
looked so inviting with that nice fat cap) and a 5-1/2 Lb beef brisket ( a
little small, but it's so nicely marbled).

Now, my dear wife won't eat beef, so that's for me. I wanna taste the MEAT,
so I'm figgerin' ta stick some garlic slivers in the brisket, rub it with a
paprika, dry mustard, garlic, salt & pepper rub. Overnight it, smoke it
(fat up?) at around 230, mopping with EVOO, Marsala wine, garlic, cayenne,
salt & pepper every 1/2 hour or so 'til it's 140 inside. Is that
over-cooked? I like it blood rare, with a thin blue line in the middle
(body temp - so to speak).

For the pork, I dunno yet whether to do a spicy-sweet brine with habanero
sauce, honey, garlic, maybe some other spices, salt & pepper; then smoke it
at around 300 'til it's 150 inside . . . OR just stick some garlic slivers
and Thai hot peppers in it and smoke it the same way. I kinda think the
former, since Thais like a strong mix of flavors in their food.

They'll both be smoked with Kaffir lime leaf/wood and a touch of hickory
(at this point in my thinking).

Bending over for comments. ;~/

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"