Well tomorrow I am starting the Easter cooking. One of the most time consuming tasks is the Sunday Gravy. Takes all day, so I am doing it tomorrow because it actually gets better sitting in the fridge for a couple of days. Then come Easter all I have to do is warm it up on the stove, make he spaghetti and it's done. And since I will be trapped in the house all day tending to my giant pot of sauce, I figured I might as well thaw and smoke some beef ribs. Just the simple SPOG treatment. I intend to foil them with beef stock. They are thin, so I will try a 2-2-1 or something like that. Now of course, I realized I needed fresh basil for my gravy so I ran to the store with the intention of grabbing basil and basil only, but then I saw some bone in leg of lamb and brisket for 3.99 a pound each. As I'm sure you all have before, I thought, "if I am going to be running the smoker, I might as well fill it up. " Now I was especially excited about the leg of lamb because I was not planning to make it for Easter since none of the guests like lamb. So I will make it for the sake of research (roasted many but never smoked). Rubbed the leg in fresh lemon juice, then rubbed it with loads of garlic, salt, pepper,rosemary, and thyme. Now the brisket...I took a gamble because of the price. It was a flat so I hoped that there was a fat cap on the underside. Well there wasn't. So I am trying this. Smoking it in a pan, with SPOG and bacon resting on top. We shall see what happens. Definitely going to foil this with beef stock as well. Smoking it all between 225-250 with Pecan. Wish me luck...especially with that brisket! More pics to follow.