Hey everyone I had some time tonight to finally upload pics and explain my PITA of a brisket endeavor! LOL I mixed up Jeff's rub and rub the brisket the day before, got the smoker setup and up to temp, I added a 12 x 12 piece of tile (the RonP method) to my MES. Everything was going well, about 4 hours in I hear a loud sort of pop, I run out the smoker and the chip loader is popped out. So I open up the smoker spritz out the fire in the wood box, put on a leather glove and empty the chip box, add some more pellets everything is going fine again. An hour goes by go back out to spritz the brisket and the bleeping door falls off!!! So I got back on here got into chat and some very nice people told me how to finish it in the oven.... Then come to find out my thermo fork is off on its temperature by at least 8 degrees after checking it with some boiling water. ( I know I need to get some Taylor probes) I pull the brisket at a estimated 185, 3 hours after we were supposed to have eaten it! All things considered it turned out pretty good, I only say that cause I think if I would have pulled it at a true 190 it would have been more tender. I also smoked some mac n cheese and Dutch's style beans but didn't snap any pics. So enjoy!! Thanks for stopping in!