Well, my first time with ribs, used pork loin backs, cuz my dad swears by em. Probably my 10th ot 12th brisket, and God knows I have cooked a chicken or two in my day. It was a lovely day here in my backyard in Dallas, and I rose @ 6:30AM to get the fire started. Used a mix of hickory and pear, which I had never tried before. Brisket went on a little after 7:00AM. Used Jmasteras rub on both the ribs and the brisket. It was excellent, recommended if you have not tried it. I added more garlic and onion powder, and a little less fennel. I have to put my mark on recipes.... Briket was on for about 9 hours outside, an hour foil wrapped in the oven @ 225*, and then into the cooler wrapped as we all know. Ribs were 3-2-1, dry rub as mentioned above. Chicken was rubbed with a Garlic Infused Olive oil, paprika, garlic powder, Cajun Seasoning, onion powder and some sea salt. I cooked that with the side fire box still going, and some Oak lump in the pit to get it up to temp in an hour. Beercan chicken with some smoke, I guess. Almost forgot, I made the BBQ sauce from smoked and his Blue Ridge Tony Roma's thread. I subbed Jalapeno Ketchup, multiplied by 4, and went to work. I subbed apple cider vinegar for the red wine, and pulled back on the brown sugar. I'll post my variation soon. Thanks Smoked, it was awesome, and nice and hot! Sorry, I can never follow a recipe to the letter. I took the 1st round of pics after 12:00 when I put on the ribs. After I pulled it all in, here's what the carving table looked like: Brisket: Ribs: Chicken: All in all, the brisket really benefited from the light flavor of the pear smoke. I know everyone in Texas loves Mesquite, but man, it is a powerful flavor, and doesn't leave much room for the flavor of the meats. Brisket = excellent Ribs = very good, I think I'll try a wetter version next time Chicken = excellent Thanks for looking.