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...Ready for a long and slow smoke bath of oak and pecan in the WSM.... After about 5 hours into the smoke, right before foiling.  IT was around 160*.  I tossed about a 1/2 cup of beef broth and a small splash of KC Masterpiece BBQ sauce into the double HD foil before wrapping it up, but just...

Just my humble $0.02, but a mix of 1/3 oak and 2/3 cherry also makes a nice smoke combo for beef.  It's a bit different and not nearly as strong at 100% hickory or even 100% pecan.  Again, just my $0.02, but I like oak with beef.  And, like the guys say above, you want that thin almost invisible...

Thanks guys, they did come out pretty darn good.  I do appreciate the comps.  I'll be doing this again for sure with a few tweaks. -Salt

Hey dead ringer, great score on the woods for sure.  As for you idea of tossing that green apple wood up in your attic.... all is I can say is BAD IDEA!  Wood like that has all kind of life forms growing on/in it.  The last thing you want is an invasion of wood loving critters in your house...

...for 3 of these so I did them in-direct heat style on the Weber Performer. Smoking time ended up being 1.5 hours with an average temp of ~ 280*.  Also did some ABTs  (heck, if there's a fire lit, have to have ABTs!) Just starting out Just about done Plated w/ some rice and gravy...

jalan, I am not comfortable at all in guiding you as to throwing that meat away or not at this point.  I have far to little information to provide such guidance.  I only wanted to point out the reference material I had found in the past for your review.  I have never had a wet brine go ropy or...

You can order them on-line at lowes.com.  That's how I got mine.  No stores near me had them as a stock item.  They can ship it directly to your local Lowe's store and you can pick it up there.  No shipping charges that way either. -Salt