Howdy everyone. I live in Monterrey, Mexico, just about two hours south of the border from Laredo, TX. I came to love Texas BBQ while growing up in Houston (1989-1995). I'm now 36 yrs old, and I consider myself a bbq fanatic. Every now and then, my wife and I like to drive up to Driftwood (7hr drive) to eat some Salt Lick BBQ, which we love. Just last weekend I smoked my first brisket; a 7 lb hunk on my Wrangler model Char-griller with a side fire box, using apple wood chips. We don't have real Texas BBQ here in Monterrey, so after 10.5 hours of slowly cooking my meat at an average temperature of 210°F, I was really happy with the end result. I found this page, as I was searching for a way to get a better bark on my brisket. I'm pretty happy about finding this page. I'm sure I'll be ale to find some great information, knowledge and wisdom from experienced folks in here. If anyone would like to point out some thread topics for a rookie, that would be great, I'd surely appreciate it.