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I'll take a drumstick, please!

I agree 100% The Weber app is awesome. I never thought it would be useful, but the Weber Big Book of Burgers has some great recipes!

What size brisket? I've done a 14.5 pounder on my 18.5, and I'm pretty sure I could have gone bigger. If it were really too big to fit, I would just cut off the small end of the flat, and pull that small piece sooner. There is something magic about doing a full brisket.

Brisket is why doG invented salt and pepper. Nothing else is required! :)

Foil is definitely not necessary. I usually do mine a 250, and it typically takes nine or at most ten hours. I use just salt and pepper for the rub, and serve with sauce on the side. Brisket is easy on the WSM.

I never worry with it. Perhaps I should? lol

Looks like you nailed it. Good job!

As a dog lover, I am very pro bark. :) seriously, I've never noticed a difference. I'm guessing there are those who disagree.

I know you won't be sorry. The Performer, with gas assist, is the best grill ever made IMHO. Mine still looks and works like new after ten faithful years of service.

Very cool! Good job.

That looks really good. I just ate, but now I'm hungry all over again.

I've never seen the need to inject or wrap a high quality butt. I usually mop instead. But, I'm guessing I'm in the minority there. A good rub, and a good NC style finishing sauce is all a butt needs IMHO.

I got my Performer in 2006. It is the most awesome grill, and it's still like new. With the gas assist, it is every bit as easy to use as a regular gas grill. Plus you get the charcoal taste!

I used lump for years. For some reason, I tried KBB and was so happy, I never looked back. I can burn a full bag of "KBB" and still not have an issue with the ash.

There Is a Wegmans on the east side of Washington (near Capitol Heights). At a minimum, they have the best pork butts for $1.49 per pound. You can get anything you desire there, with the exception of a full brisket.

Welcome! Try the Renowned Mr. Brown recipe (pork butt) on this site as your first cook. It's very easy, but be prepared for a long cook. :)

GREAT thermometer! $21 is a good deal. I think I paid $24 for mine.

Too many lit coals for sure. I use 25 at most when doing a long cook (pork butts). It takes an hour or so to get up to temp, but it's much easier to control. Start shutting the vents down when you get to 200 degrees. I usually have two vents open just a sliver, to maintain 250 or lower.

I have to agree with Chris. Although I belive the southeastern BBQ styles are more traditional. There just isn't an effective spokesman for Carolina pulled pork.

That looks like an awesome ham. With BBQ you can't rush it. It's not done until it's done. :) I always use water, but I've only been at this a little more than ten years, so what do I know?