We're headin to the brothers house house for the weekend get together so like always, I get invited to smoke the meat. I was handed 2 10 lb briskets and 11.5 lbs of pork butts. I loaded the UDS with 18 lbs of charcoal and set out for an all-nighter. I trimmed the hard fat off the briskets but did not separate the flats from the points. These were small enought to fit in the ol drum as they were. Here's a shot of some of the trimming work on one.. Seasoned up and into the drum we go. the butts are on the second rack. Here's the briskets off the smoker this morning around 0545 and 188 degrees IT. What a beutifull morning! Burnt ends chopped, seasoned and lightly sauced, and back in the drum. And the fat trimmings and juices being rendered down ever so slowly for a finishing sauce to be... More to follow... have a great and safe weekend everyone! Be sure to take a moment to honor those who have given all for this great country..