What a beautiful morning...

Despite the makings of a head cold and feeling kinda crappy, I am really excited about cooking up some seriously good stuff today.  Here's where we're at.  Brisket formed a nice little paste of rub and meat juices that was nice and sticky, and I took the shoulder out of the brine at about 11:00 last night and rubbed it up.  

I usually cook fat side up for self-basting action to go on.  The rub side looked so good and I know that some people cook fat side down I decided to give it a shot.  This means more basting and time but I have a good amount of time today so we're going with it.  I'll make up a beer/vinegar mop up a little later and we'll see how it goes...  Here's what it looked like to start off:

--finn