Brisket coated with mustard, fresh garlic and black pepper been on since 2AM. Ribs slathered in homemade bbq sauce went in at noon and venison jerkey went in about 3:30. They will all be removed at about 6 for dinner at 7. Pics will follow of the smoked treats once they are removed. I have both smokers going with a charcoal and Pecan wood. I was fortunate enough to have a friend take down a Pecan tree back in June and I have 1/2 a cord. Temps have been holding steady between 225 and 275 since 2 am except for about a half hr after refueling.
			
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