Hey there, while I may be new to smoking, I can say the research I did just prior and during my first smoke on this website helped me greatly. I got a wild hair yesterday morning and decide I was going to buy a smoker and some meat. After visiting 5 stores, I finally found an acceptable first smoker. I bought the Perfect Flame Propane unit from Lowe's. Went to Publix and bought some meat and spices. I made a dry rub for a small (3.5 lb) brisket and 3 racks of baby back's, rubbed 'em, wrapped 'em and stuck in the fridge. Assembly was very easy so I seasoned the smoker while the rub set in. Later around 3PM I put the meat on and started it up. Found that the temp gauge was way off, so I got an oven rack gauge to help with that. It took about 2 hours for me to get the temp steady at 225. About 7 PM I took off the ribs and man were they good, I was very happy with my first attempt. As for the Brisket, I took it off about 11:30 when the internal temp was just over 185. I wrapped it in foil, then put in the fridge for tonight. I'm very curious to see how that turns out (I do wish I had longer for the rub to set in). I've never smoked or cut a brisket before, so any suggestions on how to cut it will be greatly appreciated. Mainly, I think I remember which way the grain was running, but i 'm not positive. Does anybody know how I can tell now that it's shrunk and covered with bark? Thanks and I love this forum, David B.