Got a 10Lb Brisket in the smoker now w/hickory, chopped up a couple of slices of Wisconsin Appplewood smoked bacon and stuffed that w/a little garlic in the middle, covered w/mustard and then a homemade dry rub, let sit in fridge for a day. First go at a brisket, I have done plenty of pork butts
then I got some pork chops brining that will go on in the afternoon
Oh, my buddy shot a deer yesterday, so I will see if he can bring some over and smoke with the chops, using applewood for that
update: here is the brisket after 6hrs on hickory smoke, then foil covered on the grill on low until dinner time
(http://www.flickr.com/photos/13431454@N08/4963967926)
http://www.flickr.com/photos/13431454@N08/4963967926
pic of Colorado Mule deer, less than 1 day old - sorry, did not get a After pic,
(http://www.flickr.com/photos/13431454@N08/4963368645)
http://www.flickr.com/photos/13431454@N08/4963368645
I am in the same boat I have been smoking since late June this weekend is gonna be my first crack at beef I cant wait HAVE FUN