A little tired this morning as I stirred the fire a couple times last night, but we had bacon smoked salmon on bagels with a slice of fatty for breakfast. It was good! The fatty was a bit darker that other pron I've seen, but I attribute that to the mesquite logs I was using for the fire vs just using lump? It still tasted good.
The shoulders are still cooking as I've been keeping the pit in the 200 to 220 range. I just wrapped them in foil. I figure they won't be done until this afternoon.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.
MOINK Baller Certification *Pending*