So I recently bought a Masterbuilt electric smoker, used it twice and love it. I was wondering if anyone could recommend a book that has cook temp, rub recipes, brine recipes, mop recipes, cook times etc for various types of smoked meats. I know this forum has a plethora of information, but I was also hoping to find a book that might help me when I'm getting ready to smoke some meats. My first attempt with pork ribs went well. I smoked them for about 8 hours at 225* and sprayed them with an apple cider vinegar/apple juice/brown sugar mop mix about every hour or so. They didn't have much color inside (probably over cooked) but were fall off the bone tender. I also did a brisket (was flat) for 12 hours, it ended up being way over done and super tough. I attribute this to me letting it cook for too long, I didn't do a good job of paying attention to the temp. My second time I did pork ribs I tried the 3-2-1 method and they were extremely tough and really not very good. I'm not sure what to attribute this to. I only moped them once when I wrapped them up. I'm basically looking for something to help guide me along while I'm cooking. I'm sure some of the questions I could ask have been asked a million times. I'm just looking to be able to get ribs, brisket/boston butt, chicken, and whatever else down. Also, what's a good remote temp guage for meat? Thanks for the help!