On Sat, 5 Sep 2020 23:17:02 -0400, Alex wrote:

> I put it on the Big Green Egg at 9:00 EDT.* 235 degrees or so and it
> should be done by 2pm tomorrow.* The remote thermometer will be on the
> nightstand in case any adjustments need to be made.* The smoking woods
> are about 2/3rds hickory and 1/3rd cherry.* It's running a little hot at
> 257 right now so its time to dial it in before I jump in bed with my wife.

Well, I guess if you don't want to get up at 7:AM and put it on,
I'll let this slide.

My brisket will only take 8-10 hours (but it's only a point). And I
can do a whole butt in ~8. No loss of flavor/moisture and they'll
be just as smoky as ones done for 12-24 hours.

-sw