Well I did my first brisket last night for my wife's birthday. It turned out pretty good. It stalled at 150 for about 2 hours and once it hit 160 I foiled it. I thought I would then have enough time to run into town which took me about 2.5 hours. Well by the time I got back it had hit 200!!! I had not wanted to pull it so I ended up slicing it and it was just a bit dry. If I would have been here to to take it off like should have been done it would have been awesome. I also did 2 onions with the cores out and butter in them, along with 2 peppers. We then put in swiss cheese, the meat, and onion and pepper in the sandwich. I also made up some au jus with the drippings and served that on the side. They were awesome. I also did a 9lb pork butt and pulled that. Was not the best I have done. I did with a brown sugar rub and have come to this conclusion. Neither I or any of the people I cook for like any of the rubs with sugar in them. I had added the juice back to the pork and some of soflaquer's finishing sauce, and the sugar taste just overpowered it. Still not bad of course, just not as good as I have made before. Well here are the pictures.