brisket and boston butt finally finished at 7 am this morning... 21 hours low and slow smoked the entire time hitting internal temps of 200 degrees. rested for another 3 hours in the oven

still super juicy. both so soft, you could poke your finger right through it. great smoke rings and smokey flavor. i'm no where near where those bbq competitors can get but getting there and enjoying it along the way!





here was last night's chicken


loving this automatic cooking stuff.