Bob reveals the brisket. It's on a Weber Smoky Mountain smoker, one of three different kinds of Weber cookers in the Griffin household. (If you visit the BBQ-4-U.com forum or the virtualweberbullet.com forum, Bob signs in as "Griff.")
We had both St. Louis style spare ribs and baby back ribs, two different rubs. (I mixed the Sugarless Texas Sprinkle rub for the spare ribs and might have miscounted, 'cause it came out hotter than it usually does.)
Dian picking up after lunch. (No, we didn't have duct-tape sandwiches.)
This is a really satisfying breakfast -- eggs, bacon, and hash browns in the same skillet. We've been having it every camping trip with the Griffins for 25 years (Dian even packs in an iron skillet on canoe and raft trips).