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looks great! I would have a few!

What would he do without you! They look great!

Teriyaki Pork Tenderloin on the grill today and baby backs on the WSM tomorrow.

Wow, very creative!

Well Done!

Keep it up Hawk.....The Thomas Edison of Brisket!!

So meat drippings sound like an excellent add to sauces or back to the pulled meat. I see that some just add what is there back to the sauce while others will de-fat. What do you guys think? is there valid use both ways or is one way better?

on a ranking of 1 being the best and 4 being the worst: LIE 4 GCP 4 GSP 4 NJT 4

I really enjoy Steve Petrone's no. 5 sauce on beef. Not commercial but very simple to make https://tvwbb.com/threads/no-5-sauce.13616/

Stellar! you are an inspiration!!!

Really Great. I know talent when i see it!

Hey George, born and raised in Wayne, NJ....but moved to the dark side...Long Island

WOW! Awesome Job!!!!!

one of the most absorbing books i've read is John Krakauer's Into Thin Air.....about an Everest disaster.....you can't put it down.

i like watching the aaron franklin videos...and his book is good too.

You are on your way!!!! looking forward to a lot more cooks.

your plan is fine...no need to overthink....you got the temps right and the rub right....you can use a temp probe toward the end, when the ribs are around 200 you are golden! I prefer a little petrone no. 5 sauce on the side.

totally smoke the tips along with the spares....awesome anticipatory snack (mostly for the cook)!

yummy!!!! point or flat or both?

did you check temp in multiple places? I was doing a brisket one time and was amazed at the temp increase so fast....luckily i checked in multiple areas and found it really wasnt the case......i probably inserted the probe to close to the outside of the meat.