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Jeez guys....Doc has his once a year funny and no one comments? I'm disappointed.   Doc, can you up your quota to 2 for this year please?

Very nice, Kris!  That's an awesome gift to give.

Done.  Good luck to her.

  Hope you're up to the challenge Tom!  

  I would give your right ball to get a taste of the Dark Lord beer.  I have all but given up hope of ever getting my hands on that one.   I'm having a home brew that llwydtp & myself made with over Christmas.

Ever heard the 'adders need logs to multiply' joke? Nerdiest joke ever! http://www.lhup.edu/~dsimanek/noahfool.htm     My guess is no on here knows/understands logarithm rules...    They don't know what they're missing!

Awesome job fellas!

Is the brisket finished?  How did it turn out?  Interested parties want to know!!

I never would have imagined there were too many folks interested in breaking down a periodic signal in search of an aggregate set of oscillating functions here on CP...well, not unless they were trying to figure out how to correctly radiate the perfect amount of heat needed to smoke ribs or...

Enjoy it! I hope it turns out great.  Take some pics & let us see the progression from rub applied to sliced & served.

Here's a rub I use:   ⅛ C salt ⅛ C pepper ⅛ C paprika (sweet) 1 T chili powder 1 T garlic powder 1 T onion powder 1 t dry mustard   I haven't smoked a brisket in a while, but I think I cut back on the amount of salt I used last time.   Hickory is a good choice.  It goes well with any cut of meat...

Then you should have a pretty laid-back day.  Just get the smoker up to temp & situated, & you should be good to go.  The hardest part for me is always getting it stabilized once I hit the 225° mark.  What rub are you using?  Also, what wood is going to be your smoke?

Simple Ant...     Is someone doing Fourier series expansion here?

Are you planning on doing a high heat & using aluminum foil for 4-5 hours?  Or going low & slow for 8-10?   The one thing I've learned about a brisket is to make sure I check the temperature frequently once I get close to my presumed finish time.  I have dried out a few briskets by not watching...

Filled a 32 oz growler with Coast Brewing Dead Arm.  About to finish it off with a smoke.

I'm #15, so here are mine for cigars 29 and 30. Cigar #29- Alec Bradley Black Market Hooligan  Holt's:  $15840/22 cigars  =>  $720/cigar Smoke Inn:  n/a CI- $15795/22 cigars  =>  $718/cigar Serious:  $15795/22 cigars  =>  $718/cigar ($720 + $718 + $718)/3 = $719/cigar               ==>...

How was it?  I see reviews at both ends of the spectrum, though most are positive.  I've thought about getting a 6er, just always decided on something else while shopping.   KCCO

I've never been a fan of chips or pellets.  I've always preferred chunks to them.  But I also have a unlimited supply of pecan, cherry, apple, & oak trees to use.  It seems the pellets/chips would burn too quickly & not smoke for long enough to penetrate the meat.  But that's just my personal...

Glad to hear it.  Looking forward to this pass getting started.

Satchma, good eye.  That is the WSM.  I've had it for about 10 years now.  I've never had a problem with it at all.  I'd love to upgrade, but when I do, I'm going all out, & I don't have the funds for that type of smoker yet!   I have never used the rib racks, only rolled them up with skewers...