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Heading out to North Texas BBQ in Denison, TX in a bit to brave the Black Friday crowds. Looking for a second Jim Bowie, this time with WiFi. The corporate discount is just too good to pass up.

Richie, thanks for the rub info - thankfully, I don't have to search for a 'Texas' rub. Gary

Going to give your rub a try. Thanks for sharing. Gary

Hey Big, you might want to try your local big box stores (Walmart, Target, World Market, etc.) I've seen them at all three at one time or another. Hmmm, gift baskets could solve a lot of problems. Thanks for the tip.

Will be giving you recipe a try. Have already copied and pasted it as well as your 'foil sauce'. Thanks for sharing.

Kevin, want to step it up on baked beans? Try Dutch's Wicked Baked Beans http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans I promise you won't regret it.

Picked up these beauties this weekend. With help from Jeff's Rub, they spent the night before last in the fridge. Fired up the smoker yesterday morning, fetched the beauties, and found the fridge at about 55 degrees. Not good, but more on that later. Pulled the butts from the smoker right after...

Reinforced something I suspected; got to add in a 22.5 Weber Kettle to my arsenal. The 18.5 I have is just not big enough.

What's S/CBP? Sugar and cracked black pepper?

It was closed for 8 hours to take the meats temperature. First look was 185. Do briskets require a 'trim'? All I did was remove some of the fat. Odd shape tells me that there's no way to get consistent temps when 1/2 is 3 inches thick and the other is maybe 3/4 inch.

Your method is really close to one that's popular here in the Fort Worth area. It's the method used by Tim Love. And you're right, the extra time is worth the small effort.

The pan was an option and the bride talked me out of it in favor of better bark. So, in the pan with liquids (a bit more on the specifics would be most appreciated) until it hits 160. The cover until it's 190. Rest for a bit then slice and enjoy? That's a lot of meat left for sammies. It won't...

First brisket ever went on yesterday (no pics of this disaster) at 7:15am. It was 9.5lbs of much anticipated great eating. Trimmed the fat to about 1/2 inch, scored it, the a touch of EVOO to hold the rub. After the rub, wrapped it up and into the fridge overnight. Had the smoker at a steady...

drying the dust in the microwave - brilliant!

Hey jbg, feast is grossly understated. What beautiful food!

They look great. My next batch will include some time on the grill - the goal is to get crispy skin.

Patience Grasshopper, patience.