Here's my tip for Smoke Day cooking

[Bob Correll]

If you are having people over, then stick with what you know works.
This is not a time to experiment with new rubs, sauces, charcoal, methods, etc.
I say this because I was thinking of doing some of these things.

 

[JRAiona]

Excellent advice Bob.

 

[Dwain Pannell]

Sage advice from one of the masters.

 

[Mark B]

Why didn't I read this earlier ?

Brisket is always a bit of a gamble for me. Trying the HH method today.

 

[Bob Correll]

Why didn't I read this earlier ?

Brisket is always a bit of a gamble for me. Trying the HH method today.

You'll nail it Mark, I'm sure.
I'm doing a brisket tomorrow, and I haven't cooked a whole lot of them, sometimes they just need more sauce.
Happy Smoke Day!

 

[Rich Dahl]

Great advice Bob. Barb is doing her first smoke on the mini today and we went with a bone in Turkey breast. I've done a lot of those and know the drill so I can help her if she has a problem.

 

[ChuckO]

Hmmmm, I'm off to a bad idea/start then. I brined a whole chicken, never done that before, LOL

 

[Peter Gallagher]

shoot, what am I going to do with all these puffer fish now?
Good advice Bob; happy smoke day, all!

 

[Eric A]

Advice taken, look like really outstanding ribs and tri tip again