Finally

Dear ColoradoQ,

Your fear is well founded.

Just plan ahead and cook an extra slab of ribs or pork butt from time to time for your neighbor to the North (breeze out of the South is the prevailing breeze here in NW Arkansas).

This will keep you in good standing with your neighbor and also gets you the free run of his place (neighbor has a pool) .

JCS:
Congrats and keep up the good smokin'!

Howdy,

Thanks, folks. HogBusGuy, you are very wise indeed.

I made up a wet rub and let the brisket (4lb flat-only) sit in it over night. Wiped most of it off and threw it in the smoker with 2oz of hickory & 2oz of apple. Wrapped it at 160F with a little bit of finishing sauce, then shut the smoker off when it hit 190F. An hour and a half later we were chin deep in perfectly cooked brisket. Even my friend from Texas raved over it, and she isn't too prone to raving over non-Texas brisket (and why should she?).
Very happy--still a little full, and looking forward to my next brisket...and perhaps some hot smoked salmon. Any tips on that--other than the recipe that came with the smoker?

Peace,
JCS

How do you like your hot salmon?

I use a really easy method that my wife loves - - and she normally doesn't like salmon that well. Provides a smoked taste and flakey salmon but most people seem to want to brine and add other flavors.

Howdy,

I'm actually going to serve the salmon cold the day after I smoke it. I'd prefer if it tasted nice & simple (like lox). People can add capers, lemon, chopped onion, sour cream, et al. to it to augment the flavor.
Do we need to move this thread to the Open Forum?

Peace,
JCS

I've only done salmon once. I sprayed with EVO and then a light sprinkle of Tone's Rosemary Garlic. Came out good, and I don't really like fish unless it's fried.