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Thanks guys, I injected last night, oiled and rubbed, wrapped in plastic wrap. On the cooker at 8 am this morning... I'll post pictures this evening!

Thanks for the response Tony, should I inject now and let it sit overnight - or tomorrow prior to putting it on the cooker? having injected butts before, it seems as though the liquid leaks out overnight in the fridge...

Planning on cooking my first brisket tomorrow. It is a choice grade flat from Costco. I plan on injecting and applying rub. Should i inject, then rub, and let sit in the fridge overnight? Or rub, let sit, and inject prior to cooking? TIA, Dave

picture perfect!

Looks awesome Tony and Maribel - I am a big fan of the tongue taco, but unfortunately up here in the PNW they are hard to come by. Your prep looks great, I am going to have to try it!

Yes Geir! My first thought was a nuclear fireball when a vat of oil bubbled over into the flames. Move the performer away from the house - check. deep pot with the minimum amount of oil required - check manly man welding glove for protection - check! Safety first people!

Those fish tacos look great Tony ! I got hooked on them years ago in San Felipe.... they always tasted better down there than at home....

I understand Mike, as he has surpassed me I have gotten lazy. It is way to easy to just have him do this stuff for me these days....:o

So I got a new Droid Maxx so I had boy #2 (our internal IT department, if you don't have one, have another child until you do - it's great!) root that bad boy and delete all the bloat ware down to a pure google platform. Yeah, we were kind of geeking out last night. For this, I made him burgers...

Stealing that sweet potato recipe.....

Awesome crust on those burgers John... I've seen those sizzle q's before, looks like they do a good job! As much as i like a burger over coals, I still don't think they compete with the crust from a flattop....

Great job - you will tell us how it compared with the electric - right?

Curious on the beechnut wood... get better quick and let me know how it tastes!

Have mercy Bill, duck fat potatoes?!? Duck liver confit?!?! On a back yard grill? 60.00 a plate at a restaurant....and wouldn't be cooked as nicely. Very impressive!

Very nice Rolf - sauce on the spuds looks great! I took note of the recipe as well....

Nice clean cut! I can see why they didn't make it to Sunday!

Gene, I've been itching for some pulled beef recently... I think your post just pushed me over the edge....

Freaking brilliant.... sorry, going to copy this one. And Tony, your boy is going to starve to death with no teeth like that!;)

Plus one Jim....

That is some serious color on those birds! Looks great!