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Thanks, Frank H. I like drinking the good stuff. I have more in the cabinet. I am a whisky and aged tequila fanatic. Serve them neat every time! Love that stuff. Hey, Dwain Pannell, awesome setup! Sick BBQ table! Here are my ribs! They need another hour on the WSM before I get to...

I have no problems using 5-6 chunks of wood (fruit: cherry, apple OR maple) for a cook. If I'm cooking a bird, I use 3-4 chunks. If I'm using oak or hickory, I go at little bit lighter with the wood. When I cook beef or pork shoulder, I give it all of the wood it can handle (usually 6...

Thank you. The beers are for when it gets closer to game time. I'm currently having some Highland Park - waiting for my ribs to finish on the WSM!

My rub: brown sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika and chile powder. These babies have been on the smoker for an hour now smoking over cherry wood. Only a few more hours to go before I slap them with a light coat of coffee bbq sauce and have them...

I power-wash my WSM every 20 or so cooks. Big deal!

Funny. That's exactly what I use.

I smoked two briskets this weekend (12 lb. & 9 lb.) over hickory. One was rubbed in Montreal Steak seasoning and the other was rubbed with a red, spicy, southwestern-style rub I hooked up at the house. Overall, it was a great weekend. Got some fluke fishing in and spent the weekend with...

The morning started off very cloudy and foggy here. But as of 30 minutes ago, the clouds have moved on out and it's been sunny as heck! The smoker is chugging along and the day is only going to get better. Cheers to everyone.

My two briskets have been going for 2.5 hours now over hickory. Can't wait 'til tonight!

The forecast for Connecticut looks great. Highs in the low 80s and sunny.

Great post, Jim. Cheers.

13-lb. brisket and a 12-lb. brisket. Each will have a different rub on it. Can't wait!

Here's my spread! I was going to use cherry wood, but used a chunk of hickory that was readily available for the cook. I smoked a rack of spares, chicken wings, ABTs, and the MOINK balls. I don't even like Jalepenos or cream cheese, and I wanted to keep eating these ABTs all day long...

Good luck. Either way (half or full) works.

I've used a rub containing coffee on a brisket and it was great. It was the first time I've tried something like that...Wasn't overpowering.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan {dutch oven Dan}: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

I'll actually be cooking chicken and ribs on July 3rd, as I received an invite to a big 4th of July party on Saturday. I'd love to do another brisket (just did one this weekend) but I haven't had ribs in almost 6 months...so I think it's time!!!