You know we kind of think we know how to cook down here and to be a bit arrogant I've been Qing and smoking for over 30 years. BUT, I did a brisket the way Dutch and the group described in the stickey and I have been humbled. The best brisket I have ever eaten. So thanks guys for the education. I just built a 6 x 6 smokehouse and I have 4 hams salt curing to go in it in a couple of weeks. I don't want to waste the smoke so I'll probably have to fix up a couple of pounds of Polish sausage and maybe a pork loin at the same time. Besides, PineyWoods was nice enough to invite me to the North Florida get together and I figure if the sausage is edible I can bring it with me. Thanks again guys, looking forward to sharing with youall down the road. P.S. We don't have to list favorite hobbies or most liked movies in the introduction do we?