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Greg, As a former Utah boy, I know exactly what you mean by scrub oak. I think it will work. My suggestion is try something cheap (like a beer can chicken) and see how it tastes. Good luck and let me know how it turns out.

Thanks for all that contributed to this thread. I did a couple of pork shoulders yesterday, brining them overnight with the recipe on the La Caja China site and injecting them with some of the Mojo before adding it to the brine. Then when these guys hit 190, I took them over to my gasser set...

Pete, It's after my bedtime, too. But due to the magic of the digital video recorder, I was able to see this during more daylight hours. The La Caja China website (http://www.lacajachina.com/recipes_tips_mojo.asp?Redirected=Y) shows a marinate recipe I want to try. Looks a little like Goya...

Or "The China Box" for those who are Spanish impaired. Did anyone else see the Cuban BBQ throwndown episode with Bobby Flay? The Cuban pork looked delicious! I'm thinking we ought to be able to duplicate the results on our WSMs. Anyone else willing to join the experiment and the discussion?

Jamie, I wanted to write this note when I bought this book last summer but couldn't find a way to contact your directly. Real Grilling is my favorite book on the cookbook shelf and even my wife will choose recipes out of it without my coaching. I think having pictures of everything helps here...

Both Central Market and Whole Foods have large presence here (Whole Foods is HQ'ed in town). Whole Foods just finished building a corporate anchor store downtown which I have not yet visited. Central Market North has a beautiful deck and patio area which multitasks between an outdoor...

Jaime, what are you looking for for an outdoor cooking area (other than being away from the dumpsters as you said in an earlier post). I love to have you come to Austin.

Don't get hung up on just using pecan wood on the brisket. Most places here in Texas use oak as the main smoking wood. Some even swear by mesquite, but it's a wood that is easy to over smoke and get bitter. But some of the best steaks I've ever eaten were done over a hot mesquite fire.

I saw Raichen do a brisket on a King Ranch on BBQU this week. He said he did have to replentish his coals every hour or so during the cook. Chalk that up to one more difference between these two lovely beasts.

There is another way to get the Salt Lick experience (well, two if you go to the 'city slicker' version of Salt Lick on Loop 360), and that's to grab it inside the airport, before you leave the secured section. I agree with Mike, it's not a smoky brisket, and as others said, it's the mustard...

You know how your hands, hair and clothes smell after a good BBQ smoke? Well, multiply that by about 100 times and that's what your garage can smell like. If you go to one of the old time BBQ establishments in Texas like Kruez Market in Lockhart or Mikeska's in Taylor, the smoke smell is...

Re: Home Depot special ordering - they didn't charge me anything for a WSM special order. It's shipped directly from Weber and takes about a week.

Home Depot sells them for $199. It's special order and Weber delivers it straight to your house. You can theoretically save some add'l dough if you apply for the HD credit card.

David, I live in Texas and started with an electric unit. It was good to learn with and do basic Q'ing. That said, it was/is not the same quality build as a WSM. I had to replace the electric heating element several times and eventually it died of 'cancer' which is what my family called it...

Here in Central Texas, where the BBQ religion runs second only to football, Meyer's Elgin Sausage http://www.meyerselginsausage.com/main.html is the ONLY sausage to grill. On second thought, after that Ohio State - Texas game, the BBQ religion might be bigger than football.

I appreciate the recent article on smoking woods, but I have question...what about using fresh rosemary, especially with chicken or pork?