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I always put the brisket on the bottom and let the pork fat drip on it, pork fat makes everything better, even beef. When the briskey hits 165ish I split the brisket point from flat and foil brisket pieces, then on top so they are easy to check for doneness

Like Bob suggested dry rice in a rub will act as a dessicant and reduce the tendency for rubs to clump.

... and just because you don't see it doesn't mean it isn't there. You are looking for thin blue smoke and not the big white cloud

Wood, is the only way to go IMO. This is mine before the patio was finished Bad cell phone photo at night a month or so ago, cooking steaks and asparagus, best steaks EVER! Over oak My view while having a bourbon drink on my patio :)

I do opposite of what Bob said, I like for pork fat to drip on my brisket. Everything is better with pork fat, even beef!

She is a pretty girl, thnanks for posting the photo. My Bouviers are hardy chewers, we get the wolf nylabones, we buy them a case at a time, they tend to hold up pretty well

I have looked at the site and may sign up. The 18 month wait would work for me but right now I have two bouviers and it wouldn't be fair to them or a new one from the program. right now, thank you for giving her a home but we need photos, maybe you just have a chahueyhuey ;)

Thanks for doing that and I apologize for what I am about to type ... but ..."this post is useless without pics" ;) Let's see a photo of your new friend :)

eeeewwwwwwwww

I have tapped the legs with a hammer to knock down ash but since going to Stubbs it is not a problem for me. My longest cooks, typically butts is in the 12 hour range not 16 as suggested by OP

Nice, I like the rust colored finish

Did you buy the Salt Lick rub or do the Salt Lick clone that is online? I use the clone sometimes but wondering how close it is to the real rub

Then where?

I got an older 18.5 for $70, added a OTG for $30

Oakridge BBQ Santa Maria

use the cubes to light the coals in a chimney. Use those lit coals to start your minion method

I get mine from http://www.fruitawoodchunks.com/ but I am buying chunck for my WSM and I am not running a stick burner. Waiting on an order now of post oak, peach, pecan and apple.

I do packers at 16 pounds untrimmed routinely, I just roll the end of the flat under some until it shrinks up Here was a 17

I usually do it in a foild boat with just a little seasoning. You can add a hint of mild smoke but I think it overpowers the fish. Here is some Vermillion Snapper I did Saturday

I love the sweet heat sauce but can't find it locally anymore. Thanks to Amazon I got a case yesterday :)