I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level

http://farm8.staticflickr.com/7263/7...6e4937fa_b.jpg

Here is the bad boy in action

http://farm8.staticflickr.com/7269/7...c7ffce66_b.jpg

Here is my brisket
http://farm9.staticflickr.com/8283/7...795920f3_b.jpg

Here are my burnt Ends

http://farm9.staticflickr.com/8153/7...0f9be786_b.jpg

I'd like to smoke again soon

Thinking about doing another brisket and a Pork Butt this time

Dayum, I am hungry.

I'd stick to cherry, apple, pecan, and maybe just a little bit of hickory with pork. With beef, go hickory and just a little mesquite if you like it, and cherry is good there too. With chicken, pecan is great, cherry is also great. Here is something you should try too, fish. These are some trout I caught, gutten, brined, and smoked in apple. They were killer and I used some with cream cheese and green onions in a smoked trout dip/spread. Salmon would be the same as the trout, and the nice thing is, the fish only takes about 3 hours max to cook.

Today's menu is stuffed portabellos, Chicken legs baked potatos and mixed veggies. My wife is a lucky woman :)

This is what my BBQ pal Mr. Doggity recommends about woods:

"Today's smoking & grilling tip - What kind of wood for what kind of meat? This is another very common question, and again, the answer is, "depends"! The best all-around performer for most situations is oak. I like Missouri white oak, but others prefer red oak. Oak lasts long, produces good smoke, with a medium flavor. Ash and Beech are also good. I love fruitwoods, like apple, peach and pear. Nut woods like hickory, pecan and walnut are fine, in moderation, but can make meat bitter if over-used, and are best on pork and beef. I love alder and cedar for fish and poultry. One wood I use very sparingly is mesquite. It is very strong, and often too bitter. If I use it, I mix it with oak to tone it down.
Try unconventional things like corn cobs, pecan shells, and grape vines. Also pouches of herbs, citrus peels and even tea leaves add another dimension to your smoke. Get creative!"

:clap: The fish looks awesome

I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.

Awesome -
Here is the best Mod's Page I've seen for our smoker

http://home.comcast.net/~day_trippr/smoker_mods.htm

I want to add the vents and the Rope around the lid - I think those are next on my list.

I had heard that brisket was hard - and I think from my experience Smoking Meats is hard - but fun - Its way more labor intensive than I had thought.

My Wife's uncle really got me into two things - Scotch and Smoking Meat

here is his Smoker :

http://farm5.staticflickr.com/4154/4...0364472b_b.jpg

and some of that meat

http://farm5.staticflickr.com/4090/4...7b223a7b_b.jpg
http://farm5.staticflickr.com/4149/4...d3808a20_b.jpg
http://farm5.staticflickr.com/4110/4...f2f19805_b.jpg

Pork roast today. Injected with apple juice, honey and dry rub. Glazed with my home made sauce.

http://img.tapatalk.com/46c30105-c4fa-b30c.jpg

Two layers deep and almost ready!!!

OMG!!! They were SOOOOOOOO good!!! I STG, I could eat ribs every day!

OK CP...if Matthew and I make it to a tailgate this year, maybe this is they year we add the younger man to the Arrowhead experience (NO WIFE!!!!! please!!!), these new ribs are so on the menu! Luv and her crew can do their magic, I'll put these into the kitty!

They look good! Recipe?

Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)

1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)

5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225

9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!

Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...

Nevermind....you posted the recipe.

Those look awesome. Will use some of your tips next time....I haven't done ribs yet. New to smoking.

Never tried the mustard, sounds like maybe I should. Other than that and the honey at the end, I pretty much do them the same as you do with damn good results.