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Would love to try your Brisket. That's not an easy cut to handle properly. Very easy to over cook. Do you use the whole Brisket or just the flat?

Unlike most around here, I like to vary my smoke....

Over cooking beef ribs is all to common. Done right they are brisket on steroids. Mesquite is the right wood IMHO for them and you should be able to shred them with a fork.

Not catering, just hungry!

Mesquite with a background of Old Spice.
Beef ribs in the pit. My nephew calls them Dinosaur bones. :beer1:
Cold Shiner Cream Ale in the Yeti for when the sun climbs...

Penhaligon Limes

Santal - Floris (vintage)

Arlington - D.R. Harris

Penhaligon's Quercus

Do not know if this version is available anymore. The original production was limited to 500 bottles and I have not compared it to the current item. Like you I have way too many scents and am trying...

Neroli (bottle #054) - Castle Forbes

Penhaligon's Blenheim Bouquet