It's cold even here at the beach so decided to warm stuff up a bit. Put an 8.8 lb picnic on yesterday at 5 pm and let it go at about 225 until 10:45 a.m. today. Nice how the egg held temps even with weather in the 20s and some winds. Pulled pork turned out beautifully moist and tasty, lousy yield on this cut of meat compared to a butt but really nice flavor and tenderness. Then threw some more Royal Oak and hickory on the fire and cooked up a big batch of brisket chili. Had 5 lbs of brisket scraps in the freezer from previous cooks. Hand chopped brisket, onions, peppers, broth from previous BGE carcasses and a bunch of spices in the big Dutch oven for 4-5 hours at around 300-350. Looks like a good way to beat the cold.