<OT> wayward

[Bruce Marshall]

On Saturday 19 August 2006 07:59, Tim Wunder wrote:
> > the mesquite chunks and charcoal you can in the bottom, fire it up and
> > put whatever you want to smoke on the two racks. For large pieces I add
> > water / beer to the water pan. Come back about 3 hours later, stoke the
> > charcoal and add some more if needed. Come back 2-3 hours after and it's
> > ready. I rub whatever I'm smoking with salt and paprika for the red
> > color. That's it. The smoke does all the flavoring. Brisket I use some
> > foil under the piece as it takes a LONG TIME to cook fully and tends to
> > dry out on the bottom side.
>
> I'm hungry! (And I just ate...)

It is yummy good stuff if it is done right.    I did a pork butt last night 
(to season a new smoker)  and am doing ribs today...    cover them in a good 
rub, cook for about 4 or 5 hrs with some hickory or cherry wood and watch 
them be fall-apart tender.   Yum!