[RevSmoke]

I host a "retreat" for pastors at my "cabin" in September. We do some fishing in the morning, and a Seminary Professor who comes us teaches us in the afternoons.

While I grill handcut ribeyes for supper on Tuesday, I will be doing smoke a few things for our "lunch" meat.

1 - a whole brisket
2 - a pork butt roast
3 - a venison butt roast.

I have a rub for each, then I will smoke them (probably at the same time) for about 3 hrs, and then finish them (slow cooked in my own wrap sort of like finishing brisket) for another 8 hours in the oven.

I will try to remember to do pictures of: 1) pre-smoke/post-rub; 2) post-smoke; 3) finished and/or cut up for serving.

Yeah, I saw this here and had to post my plans.

Peace of the Lord be with you.