Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart, City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and deubster's in Lubbock! Being 350 miles away from Lockhart matters not, because I have a large pile of Central Texas post oak in the back yard.

I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty! Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.