It's been awhile since I have been on this site, seems like it got pushed to the wayside with life and such! Anyways, I started smoking about 6-7 months ago (I don't know what my join date is, but that is when I got my 18.5 WSM), and have only done pork and chicken. I believe I have done pretty well on both, heck, even smoked about 50 lbs for my fiance's mother and fathers 50th. Now that was interesting!
Anyways, I've never done any beef product on my smoker and am looking for ideas, input, suggestions, and tips in doing so. Brisket has my attention, would you do the point and flat, or buy seperately? Prime Rib would be tasty as well, I wish I had a slicer to make my own roast beef!
Anyways, thanks guys, and as always, I love the pictures you guys upload, makes me drool!