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Congrats to the both of you. I hope they bring you many good memories.

Congrats Bluz.. Have Fun.

Lookin good. Marry Christmas

Nice, Very Nice.

Buzz, Them butts are lookin fine.

Ron, That is just too cool. Hope it works out for you.

Sounds like a working vacation... :D .Labor of love that is. Good luck.

great vid and better looking butt. Thanks for the entertainment.

Yumm Yummm

Thats Cool.... Better living through Science!

Buzz, Good luck with the butts tomorrow. Scotty, I am just learning to cook by Feel. I have been cooking by the numbers for a lot of years. Old habits are hard to brake.

This is just before pulling off the smoker after the dry out Done! Notes: This is my most tender brisket to date! Cook times 3 hrs then foiled for 2 hrs. It passed the "butter" test at 200 internal. Removed foil and let dry out in smoker for 15 min. Moved to cooler and held for 2 ½ hrs...

SteelRain, Now that is a loaded question. Knifes are a very personal thing. Kind of like asking what is a good smoker....... Top End: Global, Wusthof, Kershaw, Henckels Five Star (Make sure it is the 5 star series. They are now importing cheap Chinese steel under there name), Cutco...

hey Daddio, You taking orders? That looks great...

Looking Good!

Yep, Good looking ribs.

Todays Smoke is going to be Brisket. I have never tried the High and Fast method before. After a little poking around I think I am ready. We will know for sure around dinner time.... hehe Smoker: UDS Rub: 1 C Turbinado Sugar, 1 C Sea Salt, 1/2 C Paprika, 2 T Fresh Black Pepper, 2 T White...

Chef, I am just north of LA CA. I have a homemade offset that needs a little tender love and care. If you want it come and get it. The price it right. $$Free Ninety Free$$

I learned to do ribs from Greg's Rib Round Table show. 321! I use to like Wood Ranch and Chicago Ribs. But now that I learned the 321 method..... There food is now just so so. Greg, You have ruined me. I now know what good Q is and it is hard to find so I have to make it my self...

Man O' Man does that look good.

I am far from an expert. I started smoking using my big Brinkmann pro dual zone grill. I would just build the fire on one side and use foil pouches. Not very efficient but once I got a taste of "Real" BBQ I was hooked. Then I was given a El Cheapo Brinkmann R2D2 water smoker. It almost killed...

Sorry, I don't believe I can qualify this year. You see global warming has converged with a El Nino. (That is hot air blow'in in from the desert) This year "they" (The Man) predicts the average temps for January in So Cal will be in the 80's. I will crack a cold one for you guys. Does that count?

You guys crack me up. I'm sit'in here laughing, then the wife looks over at me like I got a hole in my head. Now I got to try and explain the two of you to her..... Well she ant laughing.... not even smiling... Aarrrrrgggggggggg....... Guess you had to be there!

Several folks have been doing stuffed pork / chicken etc. lately. So it got me thinking, how about stuffing a chicken breast with leftover pulled / chopped pork. Maybe even wrapping it in bacon. I would love to hear your ideas.

Thanks for the details.