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Looks good!

Newspaper! My town gives a weekly "free" newspaper to every resident.

Thanks, I love it. Has a bathroom attached and a large sitting/eating space. I plan to make a kettle table in the next few months.

Kids wanted burgers so I worked with what I had. It was windy and nothing special! Burgers and some fries.

Its been awhile since I've been able to contribute but I never stopped cooking. Thought I would share a couple of cooks within the last week. At least of when I remembered to snap a picture. Turducken here Jerk ribs with pineapple glaze. Pork tenderloin with a sweet rub I've been working on...

Crack the door next time. That brings the temp up real quick. Great cook.

Whenever I hear the prices else where I'm always shocked. I pay around $3.25/lb for prime at Costco. It varies and goes as high as $3.77 but cant remember it being any higher and of course choice is less.

Not sure if this has been posted but I know Franklins bbq is talked about on the forum and today while grocery shopping I found his bbq sauces for sale at HEB. Hopefully it will be in your area soon.

Nothing different to say then the others but if I were to start all over again I would be checking craigslist. You maybe able to get a kettle and wsm for very cheap. You will find weber products don't really die, I would go as far as saying they don't even really age. Good luck

Looks like the point to me. I see them all the time at the grocery store but its always a better deal here to buy a packer.

Still look good. I usually don't foil longer then 45 minutes if I foil. Have had the same thing happen many times.

Have to agree with Steve. Everyone in my neighborhood uses an offset smoker and we have get together all the time. Can't say I've ever tasted anything bad off their pit but then again they've all been smoking for 20+ years.

Turned out pretty well if you ask me.

I would have to agree. My handle on it actually broke off after 1 use.

If its The Salt Lick rub from here in Texas, well that's how we like it but to answer your question I add liquid. I just think it helps keep it moist. Usually do it after the bark has set and many times I'll just use beef broth.

I use chips more on my grill but what I've used them in the WSM I just layered them with the charcoal. Only done it with a few butts and ribs but it worked well.

If your having a lot of people over I would pair the brisket with a butt. As you said there is more bang for your buck.

I would agree the notch is better. It's just so much easier.

Great cook Bob.

Excited to see this. How you like that rub? I've thought about buying it sometimes.