Some pictures from day two.
Chris Marks injecting the pork butts.
Chris prepping the pork butts with yellow mustard and rub.
The butts going on the Open Range
The briskets are almost ready to be wrapped!
Chris wrapping the brisket with celophane and later, foil.
The unwrapping of the brisket
Sampling the pulled pork...mmmmmm....
Lunchtime! Kiltlifters courtesy of Jim from Four Peaks...thanks, Jim!