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Looks good to me!! What kind of knife is that? I'm looking for a good one.

I'm very surprised no one responded. I'm a newbie as well, but I'll give you my opinion. The flat will always be drier than the point. I much prefer the point over the flat for that reason. You may too, but some folks really like lean bbq, and it won't taste dry to them. You can always separate...

Have lived all over the state, currently in the D/FW area.

Thanks. I just realized I posted this in roll call by mistake too....so much to learn.

60 degrees, 80% humidity, and almost no wind. Put some ribs on at 0630.IMG_20170218_052000.jpg (594k. jpg file)

Thank you all for the encouragement! Loving this site and my new found hobby. Going to try some back ribs on Saturday. I'll let you know how it goes.

Hello all, and thank you for all the info I've been reading over the last few weeks. I am cooking on a 22" kettle. I have smoked one brisket and one pork butt so far, and they turned out far better than they should have thanks to y'all's help. I am very excited about this new hobby, and thankful...