Attempting TX BBQ in PA

[smoke1001]

...the USDA would probably cringe at the 2 hours at 85 CT.  But I never tell them, and I'm still alive.

Well, yeah, I knew I was walkin the wire on that one, but like you say I figured the finish temps would make everything ok. Now if the bricks thing works out, I won't have to worry about that at all. If I reuse the bricks, I'll probably have to bag em before I put them back in the freezer or else everything will taste like smoke. Not sure Beta would like eight bricks in her chill chest, smokey or otherwise, that's a lot of space and a lot of weight. Then where would the beer mugs go...