as you know, i don't have much cooking exp and can burn water without adult supervision. thats why i got a traeger as a set it and forget it cooker loaded with apple and hickory pellets set to smoke.

from the bbq forums im kinda following some instructions and aiming for 185 internal temp for the brisket, 200 for the boston butt, and normal for the chicken. brisket and boston butt are dry rubbed and sitting on a water pan filled with water, beer, apple juice, vinegar.. same stuff i will use to mop it with. chicken was bought pre-marinated, just sat it on a can with beer. i've read what the texas crutch was and i'm not sure if i need to do that or not... but we'll see..

artx5 or artz8 or whatever your new name todayi s, where are you my bbq guru maestro king of the fire pits sifu grilling sensei?