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Butts are looking good. You might have had the probe against the bone which can give a higher reading, good catch that it was wrong.

I very seldom have to add any charcoal, but if I do I just open the door and dump some unlit into the charcoal ring.

The clay pot base rests in the water pan.

I've separated the flat from the point and cooked them successfully, as others have. I actually prefer cooking briskets this way over leaving them whole now that I've done it a couple times.

You don't even need a clay pot base, I just foil the empty water pan and cook away.

If it was me I'd use pecan, it works well on both pork and beef. If I was limited to just apple or mesquite I'd go with the apple.

Did you use any wood, and if so, what kind?

Thanks for the kind words everyone!

I cooked these today while I watched the IU mens soccer team win their 8th national championship by beating Georgetown 1-0. Go Hoosiers! Three racks of baby back ribs from Sam's, the rack on the left is just salt and pepper, the middle and right side are rubbed with my own rub. The beans are...

Outstanding!

Ribs look really good. What did you think of the red oak?

Good looking brisket! And I love apple pie filling in beans, never had anyone that said they didn't like it. Last time I substituted fresh peaches and that was really good.

Rich, not a hijack at all, glad to read read your comments on oak wood. I have used some white oak, and I agree with you the red is better, stronger I think. I do have some bourbon barrel oak staves from a Kentucky distillery and those are fantastic.

The Old No 2 Brisket Blend sold at www.texasbbqrub.com is outstanding, as are the others sold there, but my favorite lately has been Montreal Steak Seasoning.

It has been years since I've cooked pork steaks or country style ribs, I have just got to cook some of these soon. Those look great.

Congrats on the successful first cook!

Looks good. What kind of wood did you use?

I usually do whole packers as well, but the display case at Sam's was pretty well picked over and this flat was the best looking one left. I don't think it does, I've also used white oak and can't really tell much difference between them. Oak just seems like the perfect wood for beef.

Lots of good eats been posted here lately. I've been doing a lot of cooking, but not much picher taking so I thought I'd make up for that with a brisket. 6.27 USDA Choice flat from Sam's rubbed with a generous amount of Montreal Steak Seasoning and Turbinado sugar. 18.5 WSM loaded with three...

You put it very politely.