Howdy Folks! This is gonna be a fun thread as it's a number of firsts for me-- My buddy Bulldog's gonna be hanging out and learning the fine art of Q for the first time. The Orioles are in 1st place (ok, sharing with the Rays but still) for the first time in May since 1997 and... This is the first time I'm putting pecan in my ECB and... This will be my first brisket! And, since I'm gonna do it, I'm gonna do a Butt Over Brisket. Today I bought my fuel and meats, made the rubs and prep'd the Q. Sorry I don't have video tonight but I will for the rest of the project. I know last time I promised guest tasting videos and that didn't work out, but hopefully it will this time. Anyway, here's a few pics to whet your whistle. Been to long since I checked in with you guys, hope you dig it. Until tomorrow, greetings from beautiful Virginia. ~Sean in Yorktown --------------------------------------------- Got my lump & pecan chunks on my lunch break. Managed not to put a Big Green Egg on the credit card, but damn it was tempting to buy one of those. Stood around talking about smokers and meat at the Poquoson Taylor's DO IT center a bit. So glad summer is back! Picked up an 8 lb Boston butt & the 9 lb packer brisket after work. I estimate this is a 12 hour smoke. I will put it in at 10 pm Friday after the O's game, for a 1 o'clock BBQ & Oriole's game on Saturday. I'm going to cut the point off and chop 'er up for burnt ends after the initial smoke is complete, but I'm not counting that time into the smoke because I want to smoke a little while my guests are arriving. Another first, I'm using a different rub for the pork. Southern Succor, from the Jamison's "Smoke & Spice" book. They have never steered me wrong before. This one has turbinado sugar in it. It's in the red bowl... Getting ready to rub 'er in... All rubbed up & in the fridge, with a suitcase of PA's finest, Yuengs! More pics & video to come! Let's go, O's!!!!!