It has been a finger-lickin’, sauce-drippin’, fall-off-the-bone-tastin’ month. Need I say that I am in smoked-meat heaven? First, I judged the Gulf Coast Rhythm and Rib contest in Palmetto, and ...

This brisket was smoked on the Yoder Durango using a variety of nut woods, as well as several of Kosmo's Q rubs, mops and injections. I smoked it unwrapped until the bark set, then I wrapped it in ...