Here, 4 different easy ste-by-step ways to cook awesome brisket on a WSM:
http://virtualweberbullet.com/cook.html#beef
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Just pulled a brisket after about 13 hrs of smoke. I knocked a corner off of each side and man this thing was good. It pulls apart so easily. Can't wait to get into it for dinner tomorrow.

Pics to follow.
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Please! :-)
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Going to slow cook/smoke some homemade bratwurst, Andouille, and chicken w/sundried tomato sausages.
As a side dish, also going on the smoker is this:
http://www.dadgumthatsgood.com/four-...-mac-n-cheese/

Gonna be a good eating (and drinking) day.
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Here are the pictures as promised. While this is probably the best brisket I have done, I feel like some more time and a few more degrees of internal temp would have made it "pull apart" tender. But without a doubt this is a good one.

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Pizza done on the smoker is my newest favorite food group.
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Thanks brother, much appreciated. I'm thinking I'm going to pick up a smoker tomorrow. Can't wait to get started in this new venture.
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Smoked some Jerky yesterday, but today it's going to be ribs. :-)
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From Sunday, one of my favorites, Lechón Asado from a boneless picnic shoulder.

From Monday, something even higher up on the favorite list, a Cuban Sandwich (with added pickled sweet jalepenos) from the leftovers.
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Looks awesome Adam......Andy?
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Looks super!
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Great looking BBQ everyone. Mark, that pizza in the smoker looks spot on:-)
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this thread is evil, and must be stopped
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Not on MY watch. :-)
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Well I spent the morning preparing the rub and sauce for this.
http://www.foodnetwork.com/recipes/b...ipe/index.html

Gonna rub down some cicken breasts, fire up the smoker, and cook low and slow. :-)
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REcipe sounds delicious. Only need a 1/2 cup bourbon for the sauce. That leaves a rather large portion for the cook! :-)

I just got a couple pork butts thawed out (the twin pack vac sealed) for tomorrow. Just wish I had room to put a pan o'beans in the smoker too.
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I smoked a couple pork tongues yesterday for taco's. Rather impressed with the results.
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Never worked with pork tongue, I'm guessing you process it in a manner similar to beef tongue, in other words, boil it, rip the skin off, then cook at really low heat for a long time?
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Did a tri-tip rubbed with Memphis Dust and some roasted potatoes and carrots.
Yum.
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Tongue...

Sweet Lord, it'll be a tough day at the compound before we start cooking tongues. You guys are more hard core than I ever will be.
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