Gearing up for competition in a couple of weekends. Everything turned out quite well. Ribs, Butt, Chicken, and Sausage. Brisket is on the menu for next weekend.

Everything looks great! But -- You gotta find some better weiners! My first inclination would be a Polska Kielbasa, but a Bratwurst, or Knackwurst.

Brisket is tricky. You have a thermometer for the meat and a second one for the smoking chamber?

What sort of fuel are you running? Alder grows wild here, and so -- But I like mesquite too.

Rubs or sauce? Marinade? You brining anything?

If your new to smoke'n here's a link that has a lot of good information for the beginner or even the experienced.

http://smoking-meat.com/

Hot Dogs??? You got to be kidding! Or do you have little people that have to eat early? Other than that, I got hungry.

So were you in Lynchburg this weekend 10/27-10/28??

Did not make it to the "Jack", would have needed a Zodiac to get around with all the rain.

The Sausages were for a snack for the crew. The smoke was still 4 hours from being done.

Here is a Shoulder and Brisket.