Well I am trying again!! My first brisket was a learning experience to say the least. I have a Boston Butt out there smokin right now. Did a couple of test runs the other day working out the kinks in the temp. I think I have a pretty good handle on it now (I hope). I have nice blue smoke coming out right now and have been holding a steady 240 degrees for 50 minutes. The butt is almost 5lbs so I am thinking about 7 hours should do it. After 50 minutes the IT is 67 degrees so it seems I am on the right track. I am using McCormick's Grill Mates Pork Rub and apple juice with Captain morgans rum. Will shoot up some pics when I can.