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1 cup Ketchup 1 cup White Vinegar 2/3 cup Brown Sugar Dash of LIQUID SMOKE Salt/Pepper (to taste) Simmer, do not boil MMMMMMM.....goooood!!! Tried a dozen or more souces with Mr. Brown butts on this site. This has been a winner. Has the typical Carolina vinegar hit with a touch of sweet...

Good work Tom. I use Renoun Mr Brown on every cook, use the instructions and advice as on this site, never turned out bad! Your friends here in Virginia have not had Q as good as yours, especially if they never wander from Central Virginia!

Hickory with butts for sure.

Cubes, Home Depot, Work well, no mess. The paper towels work too, but sometimes leave ashes.

2 butts, a brisket, ribs!!!! David

Interesting, I always use water and it takes about one hour to get to 230 or so. When I am putting 4 to 5 butts on, I let them sit out of the fridge for an hour before putting them on, and put HOT water in pan..

Mike, I live in central Virginia, and every cook takes more time than most of the others on this site. I am glad it turned out well for you, but I can understand your frustration with the longer cook times. I don't have a clue, but I swear it has to do with humidity and sea-levels!!! ... David

Steve, My priorities would be #4, #2 and #5 in order!

Thanks! I will continue to smoke 'em. Bound and determine to do it often!

I cut them in half, use rib racks. Good luck!

Thanks Kevin. I am limited on finding brisket, so you are right on target with what works best for the regular supermarket cut. I have a good source for butcher with great pork, ribs and the such, but they do not sell brisket!

Steve, get the temp right and sleep well. On my overnighters I find that the temps will usually stay steady for 4 to 5 hours before they fall enough to adjust. Of course that is using the Minion method to start the fire. Good luck,,,I got two butts on myself tonight, and brisket as well.

A lot of discussion from all of you pros here on brisket. Scared to death, took me over one year to try it. (Love the pulled pork) First one turned out nicely. Anyone found good consistency on a repetitive basis?

8 PM or 9 for sure.

Bill, I would get them on by 8PM. I have done 4 at a time often, and if the outside temperature is 80 degrees or less, it could take 18 hours. You can always foil, remove and leave wrapped in a cooler if they come off early. Also, will take a little while to pull that much pork. Good luck.

I have wrapped at 180 to finish, and I agree, 125 is too low. And when I wrapped at 180, I don't think I could have done any better on taste.

Kevin, Sounds as if you are sold on maintaining about 250 lid temp, foil brisket at 170 internal, and then......put back in smoker until 190 or so, or foil, wrap in towels, place in prewarmed cooler?

North Carolina has different syles. There is the Eastern, the Lexington and some even claim the "piedmont." If you like a sweet red sauce, try equal parts of white vinegar to ketchup, dash in some "Liquid Smoke" and a little brown sugar to sweeten it. Add salt and pepper to taste. It is a sweet...

Steve, I do understand. I don't like the adding fuel, but I swear it has something to do with the humitidy level, average temperature at night and sea level where I live - I can not get a full cook of butts without adding more charcoal at the 10 to 12 hour point. Once I traveled with my WSM once...

Keri, right on! Tried them first time last weekend and what a hit!!!!! I added another can of beans, seemed to be a lot of apple otherwise. thanks for the recipe!