Hey guys, If you can't tell, I am a fanatic for burnt ends...each batch I do comes out better and better as I learn! Today we have just the flat of a brisket (couldnt find just the point), a couple of pork loins (Price Chopper had them on sale...I got this cryopak for $3.78) and 3 Farmland Smoked Sausages. Here is the Pre-Cook And after about 6 hours (beef to 190 degrees, pork to about 175 degrees) I pulled them and chopped them up, doused them with more rub, and back in the smoker they went! After another 2/12 hours, I finished them with a mixture of KC Masterpiece, olive oil and a splash of black coffee... Close up of the sausage: Taking these all over to my bosses house for a picnic...who knows, maybe I will get a raise this year!!!!!