Hello Harry,

Just wanted to pass along my congrats to your recent success and the show. It's amazing how the WSM can go toe to toe with the all the various big rigs which cost thousands more.

I sometimes help my brothers compete (Lord Of The Ribs) so I can appreciate the amount of time and how challenging it can be to take a walk after the competition. I think you were a couple of spots down from us at Fairfield in 2008 which was very windy but no where near the weather you experienced back east.

Have a question about brisket... how do you add flavor? rub, inject, braise (foil) liquid, etc.

John

Brisket are hard to cook well so a full-court press is needed: inject, rub, sit, more rub, smoke @ 250; foil, mop, pull at 203, remove point to make burnt ends; slice flat; present both cubed point and flat slices