[waterhill]

Do it anyway, I am interested!

I like to rub the usual salt/pepper on my brisket + dump a jar of pickled jalapenos (minus the juice, save that for later) on top. I do a 12 hour session on the usual on oak, always get a nice smoke ring. I am getting older now, and I am looking into auto-pellet or electric smokers.

[Pollard]

Kosher salt, coarse ground black pepper, garlic/onion powders and some Tony Chachere's Creole seasoning.

I separated the point cut from the flat which brought the time down to 8 hours. I used mostly hickory with a little oak to keep the heat up and because it doesn't burn up as quick as hickory.

Yes, set it and forget it would be nice but I'm thinning out forest oak/hickory here anyway. My neighbor had a bunch of wild cherry so I got a small truck bed load of that. I like using it on ribs. Gives it a nice sweet flavor. He's got an apple tree that died that he's saving for me as well. I'm thinking that would be good for salmon. He'll get some in exchange for the wood and I do a Boston Butt for him on occasion. He buys them sometimes.

My smoker I made from three water heater tanks.