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Love those thighs! Have not tried p-chops but they should be easily adaptable, depending on the thickness. Think I will give them a try!!!!!

Graham, do you have a FoodSaver and secondly, do you foil your HH brisket?

I use the glaze quite often with great results.

Have not heard of the place at Edisto Beach, but intend to check it out soon.

By the way, where are you located? I used to fly out of Valkenberg off and on.

Looks great!!!!!! Welcome aboard.......

Jake, I must admit that I have not been overwhelmed with the odor of which you speak. Perhaps my 70 plus sniffer is not what it used to be...

John, humidity has never bothered my cooks here in the Charleston area. And we have bunches of it............

Have never mopped a brisket. Would be a waste of time IMO.............. Foiling yes........

Use it on both and let us know.........

Dave, look in the poultry recipe section for Jumpin' Jim's chicken thighs. They are delicious. Read thru the thread for variations.

P.S. Like your adaptation of the catsup bottle.....

Interesting post. We continue to find the WSM is a versatile machine. I intend to try your approach to chicken as well as Bryan S's use of the lower grate for tritips, etc.

Have yet to trim my first brisket. I carefully select my brisket, liberally rub it and do a high heat cook, foiling at the appropriate time. Guest can trim fat as they see fit. Never had a complaint ..........P.S. I do not know whether fat obstructs smoke or not.

Mark, the alternative method Kevin espouses is the way to go. Produces tender, moist thighs every time.

Chris, did a nice flat on Monday. Let it cook in the 300 deg. range for 4 hours, then foiled and cooked for about 2 1/2 hours till done. I am a high heat fan especially with briskets.

Smokin' away here in the lowcountry.

Got a guy who makes liver hash for our annual church BBQ. Taste pretty good.

Dan, I think you are making this too hard.I do some briskets @ 250 and some@ 325. Just depends on how I feel and the time available. Primarily use Salt Lick rub and Tx BBQ rub. Both are tasty. Just did a brisket for my son who was home on military leave @ somewhere between 300 and 350 degrees...

The end result was ..... ?