"Noah's BBQ" - Let the debauchery begin

Botch said:

Wow.  How many people did you end up feeding?  

We weren't sure about attendance. We had restricted invitations to my in-laws, but there were a lot of unknowns. Planned for 30 - was likely more like 20. Sadly though, leftovers are not that plentiful. Most items were gone within minutes of coming off the grill.

Thanks guys. Truth be told (and sticking with the biblical theme here), the brisket cook was a revelation for me. As I mentioned, it was ready early. I started probing at about 195. The change in texture between 195 and 199, when I pulled, was astounding. Almost magically, the meat just became so much more tender. Never again will I feel a lack of confidence with brisket (though I may have to revisit this statement if not cooking with Wagyu!).

You guys have always been a good resource for me and for that I am very grateful. @The Cen-Tex Smoker: Your brine recipe is my go to. Just two weeks ago, a friend and huge barbecue enthusiast stated my brined pork chops were the best he's ever had. My wife and I, both of whom were not previously big pork chop fans, now love them. A little help goes a long way.