I posted this under the beef thread because the brisket was gonna be the highlight of dinner. However, got a real late start and the brisket didnt go into the GOSM until 10:00am. I put the brisket and three racks of baby backs in at the same time knowing that the brisket was not going to be done until most likely 10:00pm and we could eat the ribs around 3 or 4:00. I came up with this idea for a starter. A 4 cheese smoked shrimp parmesan. Here are the shrimp peeled, deveined and sprikled with Jeff's rub. After approx 30min in smoker I put some sauce, mozz, parm, meunster, and provolone cheeses and topped with fresh parsley. here's a shot in the thin blue with the ribs and brisket. Finished appetizer....oh yeah! Dinner @ approx 4-4:30 after ribs rested in cooler for an hour. On the plate are ribs some shrimp parm and some cheesey pototoes that the Mrs. made. After eating, being full and falling asleep, here is the brisket just after the 2 1/2 hour plateau @ 154 degrees. Finally at approx 10:30pm the finished brisket. This is my third brisket and probably the best outcome so far but still disappointed with the turn out. I pulled the brisket at 185 degrees internal temp. I know many posts said to take it to 200 degrees. I still found it to be dry but not tough. All in all it was a good day and successful smoke! Thanks to all here for all the info and putting up with this long post!!