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Bryan, Did you make the Dr. Pepper bbq sauce or did you buy it?

Pat, Here is a link to the place that started me loving BBQ, especially brisket. http://www.pigironbbq.net/ It's in South Seattle and excellent. They are not open on Monday night unfortunately. It would be worth a shot when you leave town to stop in there. Try the brisket with their regular...

Now boys!! Having read and used many tips from both of you it seems you both have come to your own way of doing things. I like to hear multiple ways of bbqing so I can use what sounds germane to my situation. Hopefully you will both continue to help the rest of us that don't have as much...

Larry, Congrats on the Utes win! I will even be rooting for them in their BCS bowl-

Welcome Norman Vincent Beal! Patience young Jedi- You must let the brisket rest. My last one rested 4 hours and it was the best one yet. Listen to the masters like K. Kruger, Brian S and Craig Castille and others on this board. They know their stuff. When I follow their advice, my bbq works out...

I got 2 40 Lb. bags in mid summer at local cash and carry for $11 a bag on sale and the stuff is working great. No off or weird flavors or smells. Burns very hot and quite long which is nice.

Just did a 13 lb. packer. Loaded it with Texas BBQ rub also(a lot). Put it on Friday evening at 8 pm. Took it off at 10:00 am(174 degrees). Poured a little Stubbs on top and wrapped in foil, put in oven at 375 for about 1.5 hours. Then let it rest until after the football game at about 3:00 pm...

I like green beans cooked in bacon grease. Then when done add in the bacon chopped into small pieces.

Mr. C, The brisket is the only thing that I "really like" there. The other stuff is good but the brisket shines. Also, try their other sauces. They have 3- Honey Mustard, Regular(Awesome!) and Chipotle. All very good.

Mr. C Howlett, You have to try Pig Iron BBQ if you think Pecos pit is good. Go get a Lb. of Brisket and take a little extra sauce. Man that stuff is good. Brisket there is perfect. Here is the address and it's closer to you in Burien 5602 1st Ave S Seattle WA

When I get briskets at Sams they have always been choice.

OK! I am gonna do a High Heater next weekend.

Just picked up a clay saucer (14 inch) at the hardware store. Perfect fit right inside the water pan. Gonna smoke a couple of Butts(just finished rubbing mine) tonight and have some friends over tomorrow. Slaw, Beans, and Pulled Pork. Then, fresh homemade raspberry ice cream. Excellent!

Safeway has these on sale for .88 cents a lb. Whole Pork Shoulder Blade Bone-in. Sold whole in the bag. 2 Roasts per bag. Pulled Pork weekend here.

Matt, I did all of that. I noticed later in reading the recipe on this site that Jim Minion/Jack Rogers say the longer it is on the more salty it will get. My fault for not reading the original recipe first.

I smoked a sockeye salmon yesterday and followed the dry brine procedure to a T, except I left the rub on for 4 hours instead of the 2-3 as listed in the recipe. Very salty. I had to make a sort of mayo/tarter sauce just to mellow it out. Ate some foiled potatoes with it as well. Just a warning...

I am just about ready to foil a brisket.I would appreciate any thoughts on fat up and fat down when foiling and putting back on WSM?

I am down in Des Moines right now and it's lunch time. What's your address and I will be over for some sandwiches. I'll bring the buns. Nice work. Did you get that at the Southcenter Cash and Carry?

Kevin, You must live this stuff. I dare say that many of us wouldn't mind you getting a show on food network or some such so we could learn more about the fine art of BBQ. Until then I will keep a notebook handy. Thanks for the info-

Kevin, When you foil do you go bone side up or bone side down. Last time I did it I went bone side up during foiling and they were the best ribs I had done. I added a small amount of juice as well. I noticed that the juice pretty much knocked off all the rub that was on the meat side.