[TexKan]

That is one nice smoker - very uptown!!

Course some say the trick is the smoker but I say the trick is the dry rub - I keep my little smoker billowing for hours then let it cook off for a few hours then smoke it up one more time before I take it off. Course most also feel you finish brisket and ribs in the oven. Sometimes I do that but I don't see that much difference. To me it's the "smoke" flavor that makes it.

Sure is a sweet pit there tho! We got pits down here that look like houses going down the freeway. Always cracks me up to see the boyz with thier pride and joys - kinda like watchin them pull thier boats.................. just sort of wierd to see how folks overcompensate on something that any garbage can with a stack can do.