Stop in for a cup of coffee

Damn. One thing about a smoker is that you can not predict when the cook will be done. I started the Brisket ar 7 am and it it a couple hours away from being done. ANd, the longer it rests, the better it is. I have wrapped a brisket and put it in a cooler overnight and it WAS OVER THE TOP AND STILL WARM THE NEXT NOON. oPPS, CAPS LOCK BUTTON! :rofl: :rofl: