Hey all-

It's coming up on 6am EST. The pit is fired up and I just loaded a
packer and a chicken with a flat to add later. It's been too long since
I cooked BEFF! Outside it's 28 degrees currently and the pit is @ 245.
Fuel (of course) is 1 chimney lit lump added to 1 unlit.

I'm going back for some more coffee.

Rob
It's done when it's done.

An update:

I added a brisket flat to the already cooking packer cut brisket @ 9:00
am.

The chicken came off the pit at 11:00 am. It was cooking at the end
closest to the firebox. Sort of hot roasted/smoked. Nice mahogany color
to it. The bird rested in a cooler till 1:00pm. Good lunch.... tasted
moist and a bit smokey.

Pit temps in the 250 - 280 range. Outside temps up to 50.
I've been adding unlit chimney fulls of lump and some mesquite chunks
about hourly.

Rob

The results are he

http://www.deeprivercommunication.co...ys-results.php