Happy 4th everyone! I had a nice brisket flat from SC I popped in the MES for the 4th. I recently bought an Auber temperature controller for the MES and it has made a world of difference with temp variations. I am very happy with the unit. Here is a link to some testing of the controller. A little yellow mustard to get the rub sticking... Some awesome rub... Combo of apple and oak pellets for the AMZPS I went temp monitor crazy on this one - 6 probes: 2 meat and 4 smoker box I went with the Smokin Al fat basting method on this one, it really worked great. At 190 IT I foiled to get ready for dinner. Added a little Johnny's to the foil to keep the brisket moist. Sliced up and ready for dinner. Brisket, macaroni salad with mini shrimp, watermelon and pineapple chunks. A great dinner for 4th of July 2016! Thanks for looking!