Had a nice pork rib roast, a brisket flat ( about 9# ) and a small turkey ham. Decided to smoke and cook all at once. Seasoned the pork and brisket with a paste of garlic salt and coarse black pepper and OO. Into the Bradley @ 220*, hickory smoke.
Removed the turkey ham after 1 hr, for sammies later. Removed the roast when IT hit 140*, into FTC for about 2 hr until dinner time.
Plated with fresh asparagus, baked new potatoe wedges, and a house salad on the side. The brisket continued to cook, will post pic's later.
