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I am doing orange marmalade sriarcha drums sticks for the game today. Have to smoke 2 briskets for a work party tomorrow. Go Saints!!

Making these using drumsticks today for the big game. The sauce is amazing. Should balance out really well once on the chicken and with some ranch to dip it in. Getting Pretty excited. Go Saints!

Just put a 14 lb brisket on the frankensmoker. Lid was @ 205 last time I checked. Eating brisket, ribs, pulled pork, and shrimp at my mom's tomorrow night. Ought to be quite a feast.

Last time I put the hickory in the charcoal ring and put the kingsford around it. On my next smoke I am putting it on top of the Kingsford and putting the mesquite lump over it.

Old Bay is a commercial seasoning mix. It includes paprika, black and red pepper, salt, and some other herbs. gives great flavor.

Don, I think your windbreak is great and am quite happy you keep posting the picture.

I am no pro, but this is what I used last time. Salt, pepper, garlic, and Old Bay on the brisket. Smoked 225-250 until internal temp was 170. Wrapped in foil and finished in oven until internal reached 200. Smoker started minion method with kingsford in the bottom, 5 fist sized chunks of...

I will get pictures next time. Still thanks to this site had a great brisket. Thanks

My first brisket turned out great thanks to this site that is filled with great info. Thanks to all of you for sharing your knowledge.

Well my temps settled in at ~ 240 around noon so I left for 4 hours to go cut a Christmas tree. Got back at 4 pm and temp was still at 240. Internal temp of the meat 165. So a few more hours and it's dinner time.

Well after success with my ribs I decided to smoke my first whole brisket. Made a rub with black pepper, garlic, Old Bay, and kosher salt. Currently is in the frankensmoker at ~220 and rising. Fired it minion method with briquettes in the bottom and covered it with mesquite lump. 5 fist...

Well my ribs turned out awesome. My wife and kids were bummed though because all the guys at work ate them all and there were no leftovers.

Green Mesquite was on Triple D a few weeks back. When I hung around Austin I ate my bbq at Rudy's....Now it's a lifetime addiction.

Thanks for all your replies. I have the ribs rubbed and my sause made. I will be burning mesquite lump charcoal with hickory chunks and perhaps apple for smoke. Hoping for success tomorrow.

New q'er here. Smoked some ribs a few weeks back with mesquite briquets and hickory chips. I realize many feel mesquite is too strong for ribs, but I really liked how they came out. My question is will using mesquite lump charcoal give similar results to the mesquite briquets with hickory...