So I have smoked a handful of rib and a few pork butts and last but not least some Iowa chops. Now i'm going after brisket and i have read a ton of articles and well I hope I don't make jerky lol. I figured smoking @ 225-250 low and slow but wondering more on the au ju sauce and how to make it for dipping. Anyone interested in explaining it to me like I'm 5? BTW here are some pictures on my smokes that I have done (finished) product. Not the best at taking pictures but better then none right.....