Well todays the day, after putting it off for way to long I'm going to make a 5 pound brisket and around 10 pounds of pork picnic shoulder. Ive got everything in the smoker and its at around 235* and holding pretty steady. I'm using hickory and just a little bit of it at a time. I may run down to Kroger and get some apple chips. Ive got the brisket and pork injected with creole butter and apple juice, brisket is rubbed down with a beef rub and I just went with CBP,salt,garlic and onion powder on the pork. Q view to follow.