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All my local hardware stores carry them, most of the local supermarkets have them, and there are some BBQ & grill stores that carry them.

Too true. I bought a 22.5" thinking I'd never fill that sucker. My first few smokes were all a single brisket or pork butt or maybe a couple turkey breasts. Last weekend I was wishing I had a 2nd smoker so I didn't have to wait for the big meats to get done so I could start on the ribs.

That may or may not be deep enough. If I were you, I'd get a high-sided 13x9 foil pan to put in that Pyrex. I can just see you sloshing liquid all over the place trying to get it in and out of the oven.

When you cook with it, just use a chunk or two of apple wood and see how your wife likes it. Work your way up from there. Whatever you do, don't add chunks of wood to your charcoal because you don't see smoke coming out of the cooker. Rookie mistake that ends up over-smoking everything.

I've only done it once, but if I remember right getting to 165 took about as long as it does for a brisket, around 3-4 hours. Reducing the liquid takes another hour or so, and it doesn't *really* matter. It's just concentrating the flavor of the juice. I made it for a party, and I found that...

I can't eat a whole butt when I cook for myself, so I pull, vacuum-seal in about 1lb portions, and freeze. I've also had good luck with smoke, pull, refrigerate, vacuum-seal, freeze. Cooling the pulled pork means less grease getting sucked into the food saver.

I've used the Slap Yo Daddy recipe quite a bit, it's a fantastic all-purpose rub. http://tvwbb.com/showthread.php?21030-PDF-The-BBQ-Wisdom-of-Harry-Soo

I don't bother, it sticks well enough on its own. Some people use mustard to help tenderize the meat. You can make good ribs either way. Sounds good. I've used rub recipes, premade rubs, all sorts of stuff. In my opinion, rub is more important if you're making dry ribs. Wet ribs you tend...

Hey, if it worked out, it's all good. Thickness matters a lot more than weight. If you took an 11lb brisket and hammered it to a flank steak thickness, it would be done in a few hours.

I enjoy both, but pork gets the nod for me. I've almost always got pulled pork in the fridge and/or freezer to use in breakfast tacos, people rave about my competition-style ribs, and I looooove some sliced pork tenderloin.

I'd believe a brisket that small was done that quickly. I get monster CAB packers (18+ lbs) done at 250 in about 10 hours, and they're probably quite a bit thicker than the one you had.

This is how I clean my kettle and my WSM. Cleansing fire. :) Seriously, just fire it up with no food. Use lump if you've got it. Vents wide open, lid sitting a little crooked. You'll get a big, hot fire that will cook off just about anything. It's also a good time to flip your charcoal...

Blech. The only Kingsford Competition Amazon has with Prime shipping is $28.97 for an 11lb bag. I get it at my local grocery store for $11.

Dry and crumbly means overdone. Was that just around the edges? If so, that might be because of the high temperature--it overcooked the edges by the time the heat got to the middle. I had a lot of problems with brisket on my WSM at first too. I had two bad ones, two good ones, then more bad...

You can stack foiled ribs, they don't need space between them at that point.

I know what I'm doing this weekend. Thanks for the inspiration!

If every cent counts, don't pay somebody $0.70/lb to make two slices into your meat. Buy the full spares, trim them to St. Louis yourself (just cut along the edges of the bones, and cut the big flap of meat off the bone side). Use the cuttings for something else--cook them and chop them up for...

I got to be Lou for Christmas. :) Cooked for my family, and a friend's as well.

Same here. Think of it as a WSM that doesn't care what the temperature is outside.

I thought a cast iron dutch oven was the traditional solution.