The two picnic shoulders after 17 1/2 hours on the smoker. They’ll rest for a while before I pull and sauce them.

The last two pork shoulders — these guys are picnics — just came off the Big Green Egg. They’re about 9 pounds each, with the bone, and I put them on at 4:30 yesterday afternoon. They went about 17 1/2 hours later with the pit temp raised to 250 after being at 225 until 5 a.m. I took them off when one was 195 and the other 198 internal.

I’ve also put away the last five pounds of pork belly, which I roasted this morning in the oven. I did 10 pounds last night. This morning’s will joined last night’s in foil with some of the liquid from the bottom of the pan, and will be heated and crisped tomorrow afternoon.

This roasted pork belly recipe is so good that the first time I made it for Janet she took one bite and then looked at me kind of angry, as if to say, “How do I know you for 13 years and this is the first time you’ve made this?”

Last night’s roasted pork belly. It started out as 10 pounds, roasted another five this morning, just to be sure. Each of these pieces should make about 20 servings in little tortillas with gochujang sauce.

It’s really good and as easy as it gets and the recipe is entertaining, if pretty foul-mouthed, so be warned. It’s here: https://deadspin.com/how-to-cook-pork-belly-which-thoroughly-kicks-bacons-a-1619788169.

The briskets will go on next, and I’m worried about them, as I always do, because somehow I always find a way not to play it safe. A few years ago I tried to cook two behemoths without trimming especially well and I got about 30 pounds of burnt offerings when the drippings caught fire. I’m more careful about trimming now, even liberating that pocket of fat between the flat and the point, but I’m worried that the two chests, which weigh 40 pounds between them untrimmed, will be too big for the two racks on the Egg.

The worst case will be that I take the points off and trim up the ends to fit, because it would be better to have not quite enough than to serve bad brisket. I could also smoke it on the Pit Barrel Cooker — I’ve seen videos that show a 16-pounder being done in six hours, but I have to say that the finished product didn’t look that good to me.

Anyway, enough of the Hamlet moment. I’m going to trim my briskets and see what I’m getting myself into.