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On Saturday, I bought a 13-pound packer at WalMart, planning on an overnight cook. I gave it a spice rub--Paprika, kosher salt, chili powder, garlic powder, onion powder, and cayenne. I fired up the WSM (minion method) and had the brisket on at about 10:30pm. I went to bed at close to 1:00...

I'm just having too much fun to stop and grab a camera, I guess. My first cook was a couple of chickens back on 27 December. I cut the whole chickens in half, brined them overnight, rubbed them with a spice rub, and smoked them over apple wood. I don't think I started with enough charcoal...

Sorry to leave you hanging for 3 weeks, Derek. When I make it ahead of time, I just ice it. I mix it up in a 5 gallon cooler and then it can sit out and not take up valuable fridge space. If I'm making it more than a couple hours ahead of time, I don't add the lemon-lime soda until about the...

A little more than a gallon depending on how much the ice melts. I usually make it a couple of hours ahead of time so that it's not so tart--more ice melts and dilutes it a little. I usually double it though--use two cans of lemonade and a full-sized can of limeade and 2 two liter sodas...

My aunt and uncle have done a lot of catering in the past and they gave me this recipe for a very refreshing non-alcoholic beverage. It's been a hit everywhere I've made it. Ingredients: 1 can frozen lemonade concentrate 1 small can frozen limeade concentrate 2 liters lemon-lime soda (Sprite...