Doing a whole pile of stuff tomorrow... and I have a few questions. Here is what I'm doing, and I have a few questions.... sorry about just posting this here. Please move if need be. 2 6 lb butts. 1 4 lb half picnic shoulder. (I've done both in the past, but I damn sure forgot which cut was better. I'm brining one of the butts, and wanted a baseline, so I couldn't just do another shoulder.) 2 racks spareribs 1 package brats (Publix brand, not Johnsonville, these were more handmade) 1 tray BBQ Beans (Bush's all doctored up. No offense Dutch, I need to try yours, but I love the way mine turn out. ) 1 fattie. Had to try one! I bought the only brisket I could fine -- it's about 4.5 lbs. I'm a bit concerned about it. What should I do? I used my usual rub on it, and it's sitting waiting until tomorrow. Anything special, let me know. I'm thinking of doing a brown sugar/bourbon mix when I foil it. Let me know. Do I rub the butt after the brine? Sugar, salt, worcestershire, some spices in the brine, but nothing else. Another question -- the majority of this stuff is for Saturday afternoon. Butts are easy. I'm planning on doing them tomorrow, letting them sit overnight and then pulling them Sat morning. I'm not worried about those. The big question is the beef and the ribs. How do I do those so they will keep well? I don't want my ribs to be too dry, nor the beef. I also don't want to start the ribs at 5am either..... I usually do a 50/50 mix of hickory and mesquite, but since I'm doing pork, I'm planning on getting some apple and cherry. (Or just apple) I ordered some wood this last weekend from Nature's Own, but haven't gotten it yet. Tomorrow would be nice! Where is the best place to get some apple wood otherwise? Lowe's never has anything but hickory/mesquite. I have the Lowe's BBQ Grillware smoker that I got last summer. It replaced my ECB that I tossed a few years ago. I love the propane smoker, but this damn smoker is too small. I don't see me keeping this after this year. I just hate the 3-400 investment for another one. Although, Sam's used to carry a GOSM I believe that looked well worth it.... I digress. I'm still a newbie, but I've been smoking for a few years. Thanks a ton guys. I forgot to take pics on NYE, but everyone loved my stuffed pork loin (thanks for the recipe, Dutch!), pulled pork, chicken and beans.