Tomorrow, our friend Valerie is celebrating her birthday with a party at one of the local "sip and paint" places, starting off with a potluck dinner. I volunteered to bring the meat -- a brisket. The exact start time is yet to be determined, but "somewhere between 6:30 and 7:30. I got an 11 pound packer at Gordon's. According to my notes, the last one I did was 14 pounds and it took 12 hours at 230. To play it safe, I'd like to have this one done at about 5pm. I know it'll stay great in my cooler for 3 hours at least. So it looks like I'll be getting up about 4:30 in the morning. It just so happens that I put two small pork cousins into a curing brine a couple of weeks ago, so I figure I might as well cook them at the same time. This morning i loaded the MES with about 4 pounds of jerky that is smoking away. I have also removed the hams from their brine and they are soaking in water now. In a few minutes I'll give them a final rinse and bind them up with twine, season them, and put them back into the fridge. Then I get to start hacking up the brisket. Nothing to drastic, just some mild trimming. Will then season with garlic, onion, salt and pepper before putting it to bed in the fridge. Oh, and tomorrow after I get things loaded into the smoker, I have to take the wife to the doctors. She fell and really hurt her wrist, again. So we have to go see if it's broken. At least I should have some good jerky to knibble on ;-) Hopefully I'll get some time in betwix and between to take a nap!