I spent Friday this past weekend cooking a 13 lb brisket and an 8 lb butt. I have made one other brisket, but this was my first pork butt, and it definitely won't be my last! I cooked with lump in my modded ECB Gourmet with a mix of hickory and cherry and it worked like a champ. I had to refuel one time, but otherwise it held temperature fairly well in less than ideal conditions (lotsa gusty winds). I'm still saving up for my WSM. Maybe next year I used only Montreal seasoning on the brisket (I really like that stuff!) and mustard and a store-purchased rub (Willy's, or something like that maybe) on the butt. Good mix of sweet and spice. I only took one cell phone pic after I got everything rested, sliced and pulled (late that night) and I was beat!