A severe cold front with high winds are on the way, so it sounded like a great idea to do a 14.5 pound brisket tonight. Pics (including of seasonal beverages, most importantly), to follow.
For Christmas we've decided to do a small turkey on the Egg. I've never done one before. Suggestions? Only thing I'm kind of tied to is using sugar maple to smoke with, because that's what I've got. Fire away, Eggheads.