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Looks like you nailed it. Nice looking brisket

Brined and injected (creole Cajun butter) chicken thighs. Smoked on the pit smoker using hickory. Threw on some bacon wrapped pretzel sticks (goes good with oat sodas). Found $1 samplers (Blues Hog) @ Wally World. Tried “original”, “Tennessee Red”, and “raspberry chipotle”. And winner was...

Holy Cow! I mean Pig! Looks absolutely delicious. Bravo!

Man that looks tasty

Looks awesome!!

Used my Oklahoma Joe Bronco. Did wet brine.

1st time doing breasts on the pit. Used mulberry again, I'm hooked. Brined overnight (Kinders) and rubbed the breasts with mayo and used the Kinders turkey dry rub. Was amazing. 3 tails for the cook while enjoying an oat soda. Cheers!

Moist looking bird

I'm drooling on my keyboard. Bomb!!

Looks awesome! Cool looking trees in your back yard dude

Amazing cook! Where did you find that turkey rub? WoW!

Wow! Looks amazing!!

Grabbed a 9 lb slab at Costco (used $6 off coupon), so $20 for the slab. Cured a week with MTQ and brown sugar (Bob's cure). Soaked in sink of water to reduce the saltiness. Rubbed with maple syrup and smoked at around 200' degrees for about 4 hours using mulberry for smoke. Turned out...

Looks amazing Chuck. Great cook

Threw on some riblets on the pit using mulberry and hickory for smoke (snake method as usual). A bit over-cooked (2.5 hours) @ 250 but really good flavor. Love mulberry smoke. great flavor when combined with a chunk of hickory. Cheap and good (under $6 for this cook). Cheers!

1st attempt at hanging my meat in the pit. About 3 1/2 hours total time @ 250ish. Oak and hickory for smoke. sprayed down with beer & ACV every 30 minutes or so. turned out great. Loving the snake method. Very frugal on the charcoals (used Cowboy briquettes) Cheers!

Looks dank! I've forgotten about the Green Dragon HS. I'm heading to TJ's to grab me some. Cheers!

Thanks Chuck. 1st time using butcher paper. I really liked this technique, as it seemed to pull the grease away from the ribs and left a great bark.

I'm doing 3 slabs of St. Louis ribs today. More pics coming. Stay tuned.

1st attempt at whole slab ribs using hickory for smoke and the snake method. About 4 hours total cook time. 3 hours over the fire, then 1 hour wrapped in butcher paper. Seasoned with S&P and Sage. Turned out to be the best ribs I've had since I lived in the south side of Chicago. Cheers!