Ok, I'm on the hunt for some "wood". my preference is pecan but willing to mix with red oak for the tournament on the 30th. Got approval from the wife and I'm going to be there. Hopefully the family tags along. Brisket depends on having good "wood". I have had no less than everyone ask me what I season my meat with and it's nothing more than salt. The seasoning come from the wood. I'm trying to smoke a brisket but one batch takes a hip high amount of good wood. If I can get good wood... I will smoke a brisket. Keep an eye out for boneless pork butt also known as pork picknick or Boston butt at a god price >$1.00 per pound and I'm a magician with sausage.. look forward to meeting everyone!

I will do what I can. I can get the wood... its just they want way too much $$$ for what i need. did i mention my smoker weights 800lbs? it needs a lot of wood fodder...$$$

Guys, I have a brisket I bought on sale in the freezer. Still trying to obtain some wood. I may have found a place to get some for $.50 a stick and will try and check out next week. I will let you know as it get's closer. If I can't buy it there it's going to cost me $18 or more just in wood. This is not a little smoker, I could easily put 6 to 10 briskets on it. I have been told I have a problem with always wanting the biggest and best ... Keep an eye out for boneless pork butt at about $1 per pound or less. Making sausage I can grind 24Lbs of meat a minute, have a 50lb meat mixer and a 7L capacity sausage stuffer. Takes longer to clean the equipment than make it. I do however need time to make it and a helper. I usually use my kids...

Leakyfaucet
I need pecan and oak would work as a filler! I however do not have a chain saw and would prefer split too. I have a maul but that's a lot of work. Let me know where and how much if you can find some! Pecan is my favorite wood to smoke with and also works well with oak.

I would buy a 1/4 cord. I think that would fill the bed of my truck and set me up for a few seasions. If he's near you it would be about 4 hours round trip from Tomball.

I'm in Tomball and the smoker is not mobile. I'll have to cook it here Saturday, throw it in the oven that night at 200 degrees and bring it in a tub covered in towels to keep it warm. I think Dennis and Leon could keep it warm after I get there. I'm telling you the smell in the house will be wicked good.

I understand the old school too. I have a friend that lives in the UP of Michigan in a cabin and no phone. Nicest guy you'll ever meet, looks like Grizzly Adams but you have to send smoke signals to talk to him...

Yes the smoker is 800 lbs of not going anywhere. I had to take down the fence, hack up a bird of paradise plant and winch it in place on my back patio.. love the thought of cooking it there but it's not going to happen... sigh... if I get wood I will sacrifice for the group by drinking beer and watching the meat cook on Saturday.. dreadful task but someone has to do it.

I'm getting hungry just talking about this. I only use hardwoods JAHpin... I used to motivate my team with a BBQ every 3 months. One time I forgot to invite one of the managesr and got an a$$ chewing... Yes, it's that good. I even had a dealer payoff of me smoking Brisket and had a local smokehouse supplement the BBQ and they screwed up the order and instead of sending ribs they sent more brisket. They threw the brisket from the local smokehouse away or gave it to the sales dept.... same difference..

I would... if it's good wood..... That right there just don't sound right thou..... When they moved me back to Michigan I paid big bucks to get a load of pecan however.. best seasoning ever!

I'm so seriously getting hungry right now. I have sent leaky a few PMs on the... wood... I know he has new family member and cutting some slack. If I can't get it from him I will try some local suppliers. I'm seriously excited about this and can't play pinball for $hit but love cooking brisket.. actually love people enjoying it more. So regardless of my play if your happy with the brisket I'm happy.

I would start up the wood talk, I can get some just not at what I consider a reasonable price. I plan on smoking at least one brisket. I'll take one for the team and it gives me an excuse to drink beer and smoke meat. I'll cook it Saturday night and throw it in the oven overnight. While if you are a brisket judge you may not like the presentation, but I guarantee you will like the product. I will pack in towels on the way there and should still be hot. I'll have to make Leon or Dennis fire up the stove to keep it warm. The whole house will smell awesome and I wonder if it will even make it to lunch. With that and gumbo there should be more than enough. one brisket will usually feed 12 people and with additional food it may cover the gap. My son and I are really looking forward to meeting you all. The brisket can't hurt... No way we will be there until 10:00 AM unless I drag my sleeping son downstairs and buckle him in myself. We have a two hour drive to get there.

Do we have an idea of how many people will be there? If I'm feeding people I like to make sure that if you go away hungry it's your own fault.. Reason I'm asking is I typically figure 1LBS per person precooked and that will cover the average technician who would eat the bark off of a tree.

Ok, while I don't have wood yet I have faith. I pulled the brisket out to thaw in the refrigerator for smoking Saturday. Plan is to smoke it Saturday night and put it in the oven at 200 degrees overnight. While not a purest smoking, it will work and have all the flavor. Looking forward to Sunday!

Ordered a set of Jabetc pin skates. Going to keep them in my truck if I find another pin. I think I need my son's approval on buying an EM. Hopefully he can play a few Sunday so I can see his interest level.

Went to buy some wood a friend recommended today on my way hone and they were out. I may need to go by Academy and get some pecan if all else fails.