Got the brisket in there. Slathered on some yellow mustard, and put Jeff's rub all over it. Got 17 jalapenos stuffed with shard cheddar and wrapped in bacon (just over a pound, these are some big japs), a JD Sage fatty, and a package of market fresh sausage links (cheddar and jalapeno, 5 links) in there. Going to fix up the beans in the morning to put in there also. Got two bags of Doritos Original Taco chips, some cinnamon-sugar donuts, and a case of Bud Light to hold me over until the ATBs and sausages are done. Mesquite is my wood of choice; and the TBS is going good! Temps are 225° on the smoke stack end and 230° on the firebox end. Brisket is on the smoke stack end, fat side down, straight on the rack. When it hits 160° I will put it in a foil pan and cover it with a couple of layers of foil. That is my preferred method. I think I am going to have to fight my daughter, Stephanie, over the japs and sausages. She saw them ready to go in and said she is going to eat it all. LOL, riiight.Not if she falls asleep before they are ready. Pics to come later! Got the batteries on the charger and I am about to make up my spray to put on every hour or so when that 2-hour mark passes. I want that good bark I have always gotten on there first.
