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Thanks gentlemen! I just got three racks on, right around 250 with aluminum foil along the lower rack with apple pellets in the cold smoker. Praying the last of my charcoal bag burns long enough to cook these guys. Because I started so late (couldn’t find a parking spot at the hardware store to buy more coal, then decided my cold smoker needed a clean before using again) I didn’t make my rubs, instead just using some premade things I had on hand. On the right in the photo is a jerk seasoning with olive oil, in the middle is some Meat Church Texas Sugar also with olive oil, and then on the left is some Japanese curry powder with Kewpie mayo as the binder. That one I’ll probably mop some bachan’s sauce on at the end.

60 day tallow age brisket got pulled today. did a messy job and ended up with two pieces on the point. which i’m ok with because its way too big to consume for my wife and i. the flat was over trimmed so there is a lot of burger meat and tallow rendering going on. this was much more difficult than the videos led me to believe. flat is now pickling and the rest i might freeze because i have no time to cook these days.. the house smells like a slaughterhouse.

so i drove to macau from hong kong for the first time today across the HZMB bridge. it’s basically a huge, long ass road and tunnel that physically connects lantau island hk to macau and zuhai, china. and in order to drive on this multi-billion dollar waste of money, i need to apply for a permit to drive on it, buy mainland car insurance, buy macau car insurance, buy hk car insurance, carry my taiwan travel card, my hk id card, my hk drivers license. and reserve a car park space in macau. all this for the privilege of driving from hk to macau without shlepping on a ferry or bus with the plebs. but i can only park at the border in macau. i cannot physically drive in city in macau. i need an actual macanese license plate which they stopped giving out to the public years ago. and the only way to get one is to buy one, which i was told costs in the realm of $20,000+ USD. anyway, now that im here. im sitting in a casino shopping mall eating a cake and coffee. bored out of my mind while i wait for my wife to finish attending her concert in cantonese. i refuse to attend because 1. i don’t understand the language. and 2. cantonese vocalized sounds terrible. and everything is fake here. fake london, fake paris, fake venice…%uck, i can’t wait to go home..🙃🤣

I didn't like to say, when @tony b and @5698k both said it was easy, that I have always found it hard to separate the point and flat on a raw brisket. I guess practice helps and I do this so rarely that I approach it with trepidation every time. P.S. Your results look good.

I go around 250 and will spritz two or three hours in and rearrange them to make sure they are cooking even. And i do wrap for the last hour in foil with honey, butter, brown sugar and a little spritz of red wine vinegar. I've switched from apple cider to red wine vinegar. The length of the cook depends on the size of the racks, i like to cook 3 pound + racks of baby backs so it can take me up to 6 hours.

Veggies are looking great too. 👍👍

That chicken looks fantastic !!!