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A great dry rub ....a coupla hours naked on the smoker and a hour "spritzed" then wrapped,back on the smoker, and then lastly another hour back on the smoker naked.Sauce ALWAYS on the side. Eat

BTW ...That's some great advice all ... I'll work my way through several of these messages here before during and after my cook.I tell you tho' .... I have'nt smoked many briskets and butts but when I have those stalls (right around 150 degrees but varies a little) can be a real party pooper...

I bought some Slap Yo Daddy rub and it is not an overly sweet rub so I'm guessing the sugar content is'nt that much if any.But sugar does make sense since it carmelizes ....wait a sec ...is carmelizes a real word ?! lol

Yeah ...I'm thinking the crutch is out although it's been crucial so far for me with Ribs on my cheap brinkmann but with my new WSM I think I'm going to try to do without it for a change.Thanks Dwain .... BTW ...how do you have your grills listed on your posts ?!

Well ....I'm new to this site but I have to ask the million dollar and million different answers question .....here goes .... How do I get "supreme" bark on a Butt and a Brisket ??!! Is a water pan a good barks worst enemy ??!!

Hello all , Logging in from the San Francisco Bay Area ! Just ordered my WSM 22.5 today and can't wait to get at it. Looking forward to utilizing the wealth of BBQ knowledge on this great site ! -Carlos:cool:

If you choose to not use water in the pan do you "spritz" with apple juice,etc. during your cook(s) ?! I think a Pork Butt is the best approach I'm thinking.

Had to let the "blow" of the last grill I bought that ticked off the Wife cool down before I struck again ! Just ordered my Weber Smokey Mountain 22.5 and should have it Saturday .... any advice on breaking it in properly ? I'm also a little overwhelmed on the whole water pan do's and dont's ...

Baron's is the place .....my neighborhood go to spot for organic chicken and great grass fed beef. There's also Ver Brugge in Berkeley ....killer too

Which is why the 22 is a must

yup ....beef ribs rule !