Brisket destined for the smoker. Rub: Yellow mustard, salt, pepper, paprika, cayenne, cumin, garlic and oregano.

Had to cut in half, the smoker is too small (width) to fit a full brisket. Will put the point on the lower rack and have a full tray of burnt ends. :drool:

Looks good, FMB. How much do those wood chips cost?

They're nowhere near as cheap as wood. It uses one of the little bisquettes every 20 minutes, and I got cases of 48 for $20. So $1.25/hour for smoke.

I'm already liking this thing if for no other reason than I can smoke without heat in it. Looks like my next slab of bacon will be cold smoked. :)

Looks nice! That would be considered a fairly simple rub, correct?

Yes, I don't do a ton with my rubs. Really, you can't go wrong with just salt, pepper, garlic and onion powder.

Mr Dinny blues made one at my house once..., holy **** was it good.

Let me rephrase that.

HOLY **** WAS IT GOOD
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Hey, not to misdirect this thread, but I don't want to start another one so alike, but I'm a TOTAL novice to doing ribs and my friends are having a rib contest later this month. I need to know what's the best kind of ribs, how to cook...only have a gas grill...the best sauce...TOTALLY CLUELESS. Anyone care to help me out? You'll have to instruct me like a child because I don't have any idea how to do this right. I can't imagine a better place to ask about BBQ.

Oh, and the guy hosting the contest is a Raiders Fan...and he thinks his ribs are all that.

A fire

Whoa, whoa, whoa...not so fast...

Shrunken head

I've never done them on the grill so take this with a grain of salt.

I rub them the night before (remove membrane of course). Then I smoke them at about 225-250 for 4 hours. Then brush a little sauce on them and wrap them in foil. Back in the smoker for 2-2 1/2 hours. This breaks them down so they almost fall off the bone. Then smother them in sauce and grill on an open grill just to caramelize.

You could imitate this I suppose with a pan of soaked chips or chunks set right on the burner.

the ONLY purpose of a water pan in a smoker is to help maintain temperature (thermal mass) and prevent flare ups from drippings hitting the coals. Does nothing for moisture.

Read this thread

http://www.chiefsplanet.com/BB/showthread.php?t=178969

The guys here were really good. They helped a lot to save me a lot of trouble. The guys here are outstanding.

There is a ribs recipe in there RJ posted that I used. I'm happy.

hmmm....I had no idea. Thanks.

I've got my pork butt on the smoker now. Making it for tomorrow's KC game at a friends. I hate the 10 am kickoffs for us though.