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Will be looking forward to seeing pics of a superb brisket.............

An interesting article on the exploding Q scene here in Charleston, SC... http://www.charlestoncitypaper.com/charleston/is-charleston-the-future-of-barbecue/Content?oid=6193215

Great job. You are to be commended for tackling a cook of this magnitude.

LEAN OR FAT? The first thing you’ll notice when you pull up to Lewis Barbecue are the massive, custom-made smokers, welded by the pitmaster himself. Inside you’ll order at the counter, where John Lewis is slicing up true Central Texas barbecue, cut-to-order. We also have a huge bar and backyard...

A NY strip and my bride's masterpiece, a big ol' homemade pecan pie, for my Father's Day. Best to all you dad's out there.

Grill grates and a thermopen are two upgrades that are undeniably worth the money.............

What is Bark:) Always leave it on, unless it is covered with moss......

Bob, should I get some ribeye cap steaks on my next trip to Costco? Been eyeing them but just have not pulled the trigger....

Check is in the mail..............

Got some at local Publix and it was really good, maybe a taste greasy.

Costco here in Charleston has been carrying them for a good while. They are rolled up, pinwheel style, and tied. I have been tempted, but like you Bob, have not pulled the trigger.

Mexican food, tamales a must, on New Year's eve. New Year's Day, it is collard greens, black-eyed peas and ham........

Ditto Rich's cleaning procedure. Once a year I do a bit more, especially on my gas grill. Take it apart and check burners , igniter etc.

Brisket is my forte. Kids and grandkids will be here for Christmas and all are clamoring for brisket. Do not know why but it always comes out juicy and tender. Great between a couple of pieces of white bread. Now chicken is another matter. Definitely a hit or miss evolution. My wife cooks her...

Jason, in the beginning follow Chris' operating tips and basic recipes. In short order, you will develop a feel for your WSM and you will be turning out some fine Q.

The sun is shining on the low country of South Carolina. Had 12-14 inches of rain at my house, but no flooding problems in my neighborhood. Close by areas did not fair so well. Now we are standing by for the onslaught of water from the upstate. Lots of people are again in harm's way and need...

I am a satisfied cube user.........

Brian, season that meat, put it on a 250 or so cooker, just sit back and relax for a few hours, monitor it ever so often, and by and by it will be done to perfection. I think a mid-morning start will yield a tasty product late afternoon. Good luck and enjoy...........

Definitely a slow man. Less than 300 deg. So easy to control what is going on at this temp. Agree with Bob, starting low and letting the temp slowly rise is a good method. I really like to do this with flats...........

Remember, slice it thin.........