My plan

[Smokesmore]

Took today off. I have two 4lb Boston butts and 3 links of country sausage.  Just went in to the smoker at 225 degrees. Smoking butts for 2 hours and finishing in oven (foil wrapped) for 3 hours. Sausage is going to stay on until it hits 160 degrees. Sound like a good plan? Any thoughts or tips?

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[Smokesmore]

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[Smokesmore]

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[Smokesmore]

The butt's are in the oven... they took a pretty good smoke but the bradley struggled to recover once I put the meat in. It is a pretty nice sunny day and about 7 degrees out. I'm starting to wonder why Bradley only put a 500 watt heater in the unit...

FYI... it was hickory. Looking forward to breakfast tomorrow. Eggs and sausages, nom num.

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[ragweed]

Well, it looks like the first part of your plan worked out just fine.  Sausage looks great!

[Smokesmore]

Operation complete.

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[tailfeathers]

What time is supper?


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