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LOL! I "retired" at 37 yrs old (almost 38). I joined the Navy when I was 17. I collect a pension, but I still work full time. Coming up on 3 years at the new job.

Fishing in Gillett, Wisconsin. Small pond on my friend's property about 100 yds from the Oconto River.

I've had Leiny's. I have a few buddies in the GB area and I visit them yearly (usually). I live in the San Diego area (just northeast of it) and we have Karl Strauss and Stone Brewing. Both make excellent beers. That picture of the Pilsner Urquel has me wanting to take a short drive to BevMo.

Nice pint of Spaten Oktoberfest. Not sure how many I had at this point... LOL!

10 lb usda choice packer at Stater Bros is about $30.

My wife requested a brisket. It's on the smoker now. 10.5 lb whole. Keeping it at 250 for the entire cook. See how that works out for me.

This is what I went with: 1/4 c brown sugar 1/4 c paprika 3 T Kosher salt 2 T black pepper 1 T white pepper 2 t garlic powder 2 t onion powder 2 t celery seeds 1 t cayenne pepper I used all of that on a 10.5 lb whole, untrimmed packer. It'll sit tonight in the fridge and go on the smoker as...

Anyone have a real good home made brisket rub they want to share? I plan on smoking a brisket tomorrow... need some recipes to choose from.

The WSM is also my first smoker... but I have 3 friends who have them and swear by them, so I got one and was not disappointed. I cook for me and my wife and some friends at work. I have the 22.5 and it is more than enough.

Okay, the pictures were great, but the cigar talk has me salivating.

I'm new to the wsm, but I have done a bunch of cooks already. With water... and without. I now have a clay saucer.

HA! Currently enjoying a Spaten Lager and I have a 22 oz Bitburger on hot standby (cooling in the fridge). For those of you familiar with BevMo (beverages and more), Beer advocate is a nice place to get recommendations, but nothing beats going to BevMo and just browsing and selecting beers to...

Following this recipe again tonight. I have 2 four Lb butts sitting in a brine since 7am. I changed it up a little, though. 1/2 c molasses, 1/3 c brown sugar, 2/3 c kosher salt and 2 qts water. Also got a nice cayenne pepper rub to use. It's going on tonight around 10-11pm.

Topped. I'm going to have to try this...

If you like Chimay and Duvel... you may want to try Scaldis. Another Belgian Ale carried by BevMo and it's very tasty. Strong (12%ABV) but good. I like the Blue label Chimay. The red and white, not as much.

The point came out perfect. The flat was a touch dry, but tender. Any idea why that is?

Interestingly enough, the meat used in the souvlaki at "Souvlaki Mike's" was not lamb. It was seasoned pork, cooked on a turning, upright spit, which was carved off as it cooked.

I was stationed in Greece for a year. Crete. Souvlaki was a staple in my diet. LOVED it. I have not found a souvlaki in the US that even remotely compares, in ANY Greek restaurant, to the small side shop they had in downtown Chania behind one of the dance clubs.

Not at all. I have a friend in Green Bay who I usually visit each summer. (he brought the family here this year) Maybe one day we can share a glass of suds and discuss this like gentlemen... with food and cigars.

Son? Drink a 12 pack while I am on beer #2? Obviously you don't know me. 8^) I am a RETIRED Sailor. I've drank beers all over the world and ordered them in different languages. And yes, since I am retired and collecting a pension AND have a full time job, I see no reason not to pay $15 for...