Started this morning with a 3lb Corned beef brisket, a 4lb Pork butt, and a home cured (injected and wet brined for 10 days) Ham. The ham and the pastrami are both firsts for me. I plan on taking the Pastrami to 165 degrees, the Ham to 155 degrees, and the butt to 195-200 degrees then into the cooler for pulling later tonight. I am using a combo of cherry and maple with my usual lump charcoal. Below is some q-view. (brisket is far left, then the butt, then the ham, in the first picture right before they went on the smoke) The pit has been running between 225 and 235, I had to cover it with a heavy wool blanket to help hold some heat. The air temp here today is 44 degrees and the wind is gusting between 10 and 15 mph. 2 hours into the smoke the Ham was at 127 degrees internal and the Pastrami was at 131 degrees internal. I tossed on some leftover pizza at this point for a snack. No temp on the butt yet...I know it is no where close to being done and I only have 2 thermometers, so I figured I would use them on the cuts i know will be done first. Enjoy the q-view...more to come as the smoke progresses.