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Just wanted to pop on and say Happy Memorial day to everyone.  Especially my fellow vets, Semper Fi!  Oorah, from a former 0311.  Smoker's fired up, Boston Butt with some Black Cherry and Pecan wood, pulled pork here we go.

Bark looks amazing!  What time's dinner?

Welcome to SMF!  Please tell me how you like that smoker, as I am thinking about other options so I can have more smokers :)

Awesome, good luck, and enjoy!

to SMF!!  This site is an awesome place for info as you probably have already discovered.  I'm pretty new myself, but I found that a charcoal basket is a huge help.  Here's a link I found on here that will show you a great and inexpensive way to make one if you choose to do so.  Good luck, and...

Welcome to SMF!

So this is my first smoker and I've had it for about two and a half weeks now. I went with Charbroil because i've had a charcoal grill made by them for years and am in love with it!  I saw a lot of stuff pointing towards the smokin pro horizontal offset but I wanted stay loyal to a company...

Welcome Charlie, and if you know mnola917 it's a truly small world!

 South Texas!

Yes sir, I believe that will get it done!  That sauce looks like it's the way to go with them as well.

So I've now smoked a boston butt and a packer brisket, and I was very happy with both.  Next on my hit list is some good ribs.  I've seen some great threads on prep.  Including trimming them for St. Louis style, and peeling the membrane before rubbing. Really looking to see what sort of kick ass...

That looks awesome, definately going on the next butt

Well, this smoking thing is getting addictive.  After last weekends pulled pork I had to try a brisket this weekend.  I have to say i'm glad I did.  Here are some pics for you guys, and again thanks for all the help and ideas. Rubbed in come chili powder, salt, pepper, garlic powder and...

Welcome Chris, tons of great info here, and very helpful people.

Welcome, I just got into smoking and this place has very helpful members and lots of good info

I had always been thinking of slicing it, but i've also seen threads about pulling it?  Any preferences?

That looks amazing!  I've been thinking about trying one, how was your skin i've read it can get rubbery?

Awesome info, it's always better when you can make it yourself.

Funny you should mention brisket...I'm getting into one this weekend.  Once again, any tips or rubs y'all would like to share, I sure would appreciate it.

I had the smoker between 225-250, but the majority of the time it was closer to the 225 side.  It took about 14 hours to get to 205.