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Beautiful. And finishing off with the Elijah Craig is a great touch. One of my favorites.

From the looks of things, you are a good father. Way to go.

Milt's BBQ for the Perpelexed, a kosher BBQ restaurant, opened last year. Really good food. Great sauces and sides. Nice atmosphere, great bar. Love their brisket chilli, and the Milt Burger. http://www.miltsbbq.com/

BTW, someone emailed me to let me know that the Deckel is NOT the point. It is a layer of meat and fat between the brisket and the ribs. And someone else told me it was the point. Now I'm going to have to ask my butcher what he means by "Deckel." The bottom line, however, is that it cooks up...

About 325 - 350, according to the top thermometer. But I don't consider that to be very reliable. I essentially lit a full chimney, got it real hot, poured it in and covered it with a mix of KB and Cowboy hardwood. With a few hickory chunks. I put the meat on after the ash settled. My probe...

I agree that you need the 22.5. Your cooking many pounds of meat, and the 18.5 won't be enough. An alternative would be to buy the Cajun Bandit stacker, which will greatly expand your cooking volume and surface area.

OK. Got the photos to work in the original post.

My kosher butcher gave me a beautiful deckel, essentially the brisket point, a few days ago. I've done many full packer briskets, but not just the point. This was a big one, 7 pounds. I decided to give it the high heat treatment. I marinated it overnight in Guiness, Apple Juice and...

It might also be from the charcoal you are using. Briquettes may have additives. Hardwood would not. It could also just be the issue of smoke. One way you might want to test it out is on whiskey. Some whiskey's are very smokey. Others are not. Sounds like an enjoyable evening of testing...

Well, if it helps, last year I did 99 pounds of meat http://tvwbb.com/showthread.php?35894-99-pounds-of-meat-%2863-lbs-brisket-21-lbs-beef-ribs-15-lbs-turkey%29-life-is-good This year I replaced the ribs with 4 lamb shoulders. Here is the link from the lamb I did last thanksgiving...

Unfortunately, I don't have any pics. My bad.

There's a long story, and a short one. Here's the short one. I've done a ton of midnight briskets. All were great, moist, delicious. Great burnt ends. Etc... I've also done several high heat. Never had a problem. This weekend I had my first problem. My butcher got brisket from another...

Great. Thanks to both of you. I appreciate the quick response.

Hello Everyone, Last year I did my first pulled lamb shoulder http://tvwbb.com/showthread.php?37428-My-first-Pulled-Lamb-Shoulder ) . It was awesome and delicious. I'm probably doing more in a few weeks, but might have to buy it early. Is it OK to freeze meat that I will be smoking and...

I have to admit that this will be at the end of a midnight brisket smoke. I will have been up almost all night, with a few naps. So drinking all that beer might not be a good ideer.

Bill has a very good point. As a matter of practice and ritual, I drink the half of the beer that doesn't end up in the chicken. Could be interesting.... :)

Thanks for the replies.

Has anyone here done a bunch of Beer Can chickens on the WSM? How many can you fit? Thanks, Gil

Looks awesome. Great bark.

I can't wait to see the results. getting hungry again.....