I love BBQ'ing. This morning, I put on 2 Boston Butts (about 15 lbs. total) with a Memphis-style rub (white sugar, brown sugar, salt, pepper, paprika, garlic powder, onion powder, ginger powder, rosemary). The wife and I are going to be having a lot of pulled pork sandwiches for a while! Last weekend, for Father's Day, I BBQ'ed a whole packer brisket (about 15 lbs.). I even made "burnt ends" for the first time (which were amazing... now I know what all the rage is about). A couple weeks before that I Q'd a 7 lb. brisket (just the flat) that was cut-with-a-fork tender. I also have a bunch of St. Louis ribs sitting in my refrigerator for next weekend. Haven't decided what sort of rub/mop/sauce I am going to do for those yet, but since I tend to like Carolina-style rubs, it will probably be either a vinegar-based or mustard-based sauce. I also BBQ whole chickens all the time. Pretty much every week. I used to do a lot of beer-can chicken, but now I mostly spatchcock them. Anyone else into Q'ing here?