Got up at 4am but it was pretty wet and windy so stayed in bed until it died down at 4:30 then lit the Tri-Fire.
The fat cap on the brisket was pretty thick. Ended up chopping off about 1kg of fat before I got bored and decided to throw it on the smoker at about 6am. About 1 hour behind schedule but not bad.
Then it was on to the pork shoulder. My usual butcher wasn't about when I popped by on my lunch break yesterday so nipped into spud shed and got a 2.9kg shouldershoulder. Not use to cryovac pork and it had a bit of a sulphur pong but a quick rinse and all was good.
Trimmed off the skin. Injected, rubbed and joined it's beefy friend on the offset at about 7:30am. Now to wait 10 - 12 hours and enjoy
Got about 15 people to feed tonight