So I was rubbing my meat earlier thinking about you guys....

[GilpinGuy]

no bacon?

Haven't done bacon in a while. I need to.

[Dave]

Haven't done bacon in a while. I need to.

Yes, you do. Today was probably some of the better brisket I've done, I should have trimmed a bit more of the fat off, but it was still great tasting. The meat was a little soft from leaving the fat caps on, but it was still sliceable and the chopped was great. Had a 1/2" smoke ring and the bark was tasty and not dried out. I put the beans in an oven safe bowl and let them absorb some smoke for the last hour at 225 and it definitely made a difference. Next weekend is 2 pork butts that I'm going to brine in a cooler with pickling salt, molasses and I'll spike the water with a cup of cider vinegar, apple wood chips and apple juice for the smoke box and water bowl.