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Been a long while since we've been able to get together. It was good. Big Cliff, crappieperchhunter, and yours truly had a great little GTG. Cliff, thank you for your gracious hospitality. We had a laugh, shared stories, and even did some fishin.

I HATE IT when that happens! 🙄

Yeah, I'm not a fan of smoking frozen meat either. I get mine from a little local butcher up here...a full brisket will run 18 to 20 lbs...that's a lot of meat and about a 20 hour smoke. If you get a half (most stores will cut them for you), I prefer the "point" half, as opposed to the "flat". The "point" has more fat and cooks up juicier when you're doing a smaller one. Happy August Long Weekend (or whatever they call it these days) !

And done. Will be sandwiches later today. Nice smoke ring and moist. Sure shrank. 😆 🤣

It's looks like a great day for smoking ! I've got a half brisket going since 6am in the Traeger...tuxedo/ Mustard rub and mesquite/cherry smoke. Later I'm doing some Peri-Peri chickens in the wood burning oven. Got 19 people over for a beach party this afternoon...tubing, wake boarding, and SeaDoos.

Thanks Doug If I do them again,I will do a step by step ,but you can google them. Like I said,bit of work,but delish. I think I might drizzle some maple syrup, instead of home made bbq sauce.

There has to be a word for awesome awesomeness, but I can't think of it right now. WOW!!!!!!!! Brian, you are my hero! Doug

'cause there isn't enough cups in the water already.... and that's not Tim's fault.

Bruce as always it was a real pleasure to get together with you and CPH. I always enjoy spending time with you guys fishing or just hanging out. Thank you so much for the new samples and for the gardening tips, both you guys are amazing and I am so blessed to have such wonderful friends. Can't wait until next time.