Had a great two days off work, made some bomb ass chili with ground beef and top sirloin steak. Very yummy! My trick is to add a tablespoon of cholula. Perfect amount of heat for 6.5qts of chili.
One random fact about me is that I love brisket, too. Here is the last one I smoked for about 12 hours and that's including the rest period.
The 70s and 80s were fraught with troubles and only a brief spell during the late 90s seemed to offer any hope of just being able to get on with life and finally, hopefully dragging ourselves out of the shit that's bedraggled us since whoknowswhen.