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I will be curious how the pics look. Is this more of a side dish or main course? How will you treat the left overs? Can't decide if this is a bucket list item or not. Thanks for the post.

As simple as a brisket cook should be I have had issues on my two attempts. My problem seems to be not cooking long enough. Don't give up, just practice some more. Its frustrating though when your cook last that long and your not happy with the results.

Was wondering what rule of thumb people use when using wood for the smoke. I know there is a point of using to much and also probably a point of not enough. I think I tend to use too much. Don't they say when the lid is on and the wood is burning the correct amount is to not see a lot of smoke...

I think after reading this thread which is on a subject I have been wondering about, I will just replenish my wood every year around spring time. That way I know how old it is. In case of hickory or mesquite this would not be an issue because I usually have to replenish that supply during the...

This is what I do: Ingredients • 8 ribs • GSP seasoning • Rub • Apple juice • BBQ sauce Directions - Get about 8 ribs - Add GSP and rub - Refrig over night - Cook indirect 250 to 275 for 90 minutes - At 150 internal temp time to put in foil Braise for 2 hours in Apple juice and BBQ sauce. Cover...

I am using the 22" kettle

Greetings from the great state of Texas. Bought a Weber a year ago and got big timed hooked. Still learning and tweaking my cooks so I love these forums as a goto place. Got a few things that I am getting better at like wings, whole chickens and ribs, still trying to master a brisket. Tex