This brisket had only been smoking a few hours when I took this picture. It's been in the smoker over 12 hours now, and still has to come up another 25 - 30 degrees.

http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/302254_10150323257967512_702132511_7858480_9350120 66_n.jpg

This is some Indiana Farm Sausage (http://www.siloutdoors.com/showthread.php?t=13095) (click on link for recipe) that I smoked for a bit over 5 hours.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/321263_10150323346902512_702132511_7858736_1073981 375_n.jpg

When the sausage came out, these chicken thighs went in.

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/307352_10150323562517512_702132511_7859587_2120822 720_n.jpg

I've been smoking this with maple. There's going to be some good eating the next few days.

I finally pulled the brisket out. The juices are from inside the foil I wrapped it in after the meat temperature reached 150.

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/312043_10150323832282512_702132511_7860421_1301952 543_n.jpg

Lookin good. Maple sounds awesome...I like apple myself.

Lifestudent55 and all others who like to smoke meat. Visit my brother in-laws web site, he has invented a cold smoker unit that can be adapted to any type of grill. It is called Smokedaddy and the web site is www.smokedaddyinc.com.

Lookin good. Maple sounds awesome...I like apple myself.

I like apple too, especially for pork and poultry. I don't have much apple right now though, and I do have some maple.