Hi all, Wifey bought me a Pit Barrel for my birthday and the last couple of weeks I've been able to use it. I first did a brisket (4.5lb packer) and then a pork shoulder (9lb, bone in). They turned out amaze-balls. The internal temp of the brisket was 195 and the internal temp of the shoulder was 205. Next up, chicken! This is the brisket. This is the pork shoulder. This is the smoke ring on the shoulder.