Dear Damus Diary 📔

This morning at 12:01am put brisket (local black angus steer) on smoker and wrapped it ~ 6:00am and will pull to rest ~ 10:00am.

Additionally, have two half hams (local Hampshire/Hereford) went into oven ~ 9:00am topped with homemade glaze and will based every half hour until ~ 11:00am then to rest.

Lunch will be served at 12:01pm