It's been awhile since I've smoked and even posted...life just got in the way with kids, job, new home, etc. Anyway, my oldest turns 6 this week and my youngest turned 1 an the end of March, so we're having a combined birthday party for them tomorrow...so overnight smoke for me. I'll be smoking a 8 lb brisket flat, two 8 lb pork butts for pulled pork, and tomorrow will smoke some ABTs, bacon wrapped meatballs, stuffed baby bella shrooms, and bacon wrapped lil smokies. I picked the Pork forum since I have more of it. :biggrin: Brisket was rubbed with SPOG, recipe of Humdinger, in this thread: http://www.smokingmeatforums.com/t/138304/spog-recipe. Will take it up to 195F, let it rest, then sliced. And got my veggies all together for the infamous Chef Jimmy J's au jus: And my two 8 lb pork butts all rubbed and ready for the smoker. Will take up to about 170F, foil with some AJ, take up to 205F and then throw in a cooler to rest before pulling. Will keep updating.