An Experiment in Scotch

The Ingre­di­ents to a per­fect Texas BBQ. And fit­tingly, I drink my cof­fee on BBQ day from the Texas Cof­fee Cup:

The Brisket went on at 10:10, cur­rent tem­per­a­ture in the smoker is 215 and now we smoke. It’s like a mis­sion from God only better.