Doing some lazy saturday cooking- smoking a brisket. I normally smoke them with indirect heat, with oak as a heat source, @ 225F till about 195 internal temp. I'm going hotter today to see what happens- about 350-400 degrees.
Thought I'd through on a salmon fillet on too since I already have the smoker going. Using a mixture of honey, brown sugar, and creole mustard for a glaze.
I LOVE lazy Saturdays!