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I just got done eating. But I will take a plate please. Looks yummy

We have to get in our jabs when we can. :) but the food looks great now I'm hungry for sliders

Looks good so far. Sorry your team lost today. Go Cubbies!

Can't go wrong with wings and Jerk wings at that. Looks good I will take a plate please

Bob, I have to say that this very easy to do and the finished producted is awesome. My Canadian bacon and bacon was a big hit with the family. I will not be going back to store bought anymore. So I say Thank you very much

Thanks guys. I have it in the cure now so it is going to be a long 7 days. Bob your right it is only meat what do I have to lose

Ok I have read this post so many times and I'm in for doing Canadian bacon but the question is do you mix all the spices together first then rub the loin or do QT first then spices

Now that looks good.

Now I got the munchies!! Thanks alot :) It all looks great

I cook my wings on my WSM which i see you have. I take the water bowl out. I use a full chimeny lit and add a half of unlit on top let let it come up to temp about 325 to 350 put the wings on to cook. turning about half way through works out great no charred nice and tender

It must be that kind of day. I also am doing wings on the WSM but with out the water pan. Your wings look awesome!

Very nice meal indeed.

Very nice looking meal you have there Mike. I would like a plate with two of those sammies Please

http://www.virtualweberbullet.com/beefrib2.html i dont know if this will work but here it is

Hey Peter check out the home page Chris has a nice write up about beef ribs. Good luck on your cook

Mike, I was just looking at foodsavers on Amazon trying to figure out which would be the best to get. I see us getting one in the near future.

Thanks everyone for the nice comments. I could have never cooked a brisket like that if it wasn't for this site and for all of you. So I say Thank you very much and my wife thanks you too because I am cooking more now trying all these different recipes so she doesn't have to keep guessing whats...

The end result. Very moist and great flavor. I will be making this again. So much meat left for the three of us looks like leftovers for awhile and I am not complaining.

Nice job Mark. It looks juicy and very nice bark. I like the smoke ring too.

Well Im doing my first brisket today. I started it at 6:45pm with the trimming and the rubbing. I used the Modified Louis Charles Henley's All-Purpose Rub but added 1 and 1/2 teaspoons of mustard powder. let it sit in the fridge until 3:20 this morning and this this it going on the smoker with...