Going to fire up my Blue Smoke Smoker around 4 today - have an 8 pound beef shank I have cured all week - going to make pulled pastrami from that - as well as a rack of Dino ribs - hope to be done around 2 am - then hold for 12 hours for a late lunch tomorrow during the football games
Also going to throw on some boneless beef ribs and some jalapeños - going to use those, along with some ground chorizo, to make a big batch of short ribs and chorizo chili on Sunday
Y’all enjoy the weekend - good cookin