Getting ready to vacation with some friends next week, so I prepared some tasty morsels for our visit. First thing on was the 14+lb. Brisket seasoned with Rudy's rub, pepper, & smoke... Then the Pork roasts coated with Rudy's Rub, Pepper & brown sugar. The breakfast fattie contained eggs, potato, onion, green chiles, & cheese wrapped in Italian Sausage and (of course) bacon . The ABT's had a mix of chopped ham, cream cheese, cheddar, & bread crumbs topped with bacon. I cored the onions with a mellon baller and stuffed with about 2 Tbsp of butter in each one. Here's the rest of the goodies in the smoker. The ABT's were first out of the pool and quickly consumed. The pork roasts followed finishing in about 5.5 hours... Followed by the onions and the fattie -- also about 5.5 hours to done (these went in last)... Foiled the brisket at about 10.5 hours at 165* then took it to 205* for a total of 12.5 hours in the smoker. It is currently resting and waiting to be pulled. Thanks for checking out my productive day around the smoker!! Cheers!