re: What y'all cooking this weekend?

If you've never done briskets before just do some research on the "stall" so you don't jack up the temp in your pit and dry the sucker out.

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16 hours of smoke on an 11-12 lb brisket.


What kind of wood are you using...please don't say mesquite, be creative?

Personally doing 2 of them in BR along with about five whole chickens and other stuff. Using a combo smoke with pecan and peach wood. Can't tell you the rub.....it's a secret one I get from a Jewish guy who owns a deli...it is really good.

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Mesquite is not a good smoking wood. It burns too hot and too fast. It's ideal for steaks or other high temperature cooking.

Personally I like Pecan or Hickory on beef for smoking (you really can use those woods on anything for that matter), oak is fine as well but oak is popular for burning clean and not adding flavor, I like to taste what type of wood was used. Peach or other fruit woods are better for pork or chicken.