well...i have not posted for a while...went and enjoyed my niece getting married in Houston, where i smoked 6 racks of ribs, about 20lbs of chicken legs and thighs, and 2 beautiful salmon halves...most worked great, but the salmon was skinless, and i prolly smoked it a little to long, a bit dry but still full of smoke...so today, back in Denver, i have brined some thighs, simple salt and brown sugar, for only about an hour, then rubbed and sit for an hour...now i will leave over a very low temp and a chunk of mesquite...
