Transplanted Pittsburgh living outside Cincinnati. Been smoking for a few years when I get the chance.
Mostly Ribs which I've received lots of compliments on.
I have a side box smoker and WSM.
Recently purchased a side of beef and made sure we saved the Brisket. It's going on the WSM tonight for a long low n slow smoke until tomorrow afternoon.
Later in the smoke I'll put some Baby backs on for a work luncheon tomorrow.
Wandered onto this wonderful site looking for recommended times and temps for the Brisket.
If I get a chance, I'll follow up with some pics.