I start my bread dough the day before, putting the rub on my brisket
and/or pork shoulder at the same time. The next day I get the meat in
the smoker, later getting the bread in the oven; hopefully to be done at
the same time. Now......I go and tap off a large mug of my homebrew as
I wait. A few mugs of overly hopped and carbonated IPA makes the
waiting a lot easier.