My first attempt at a beef brisket was ok I just wasn't to good at managing my temps. Some times I ran to hot then I would panic close all vents then get to cool! Since then I got me some cull hickory handles . These are very seasoned they burn good easier for me to control my heat in the smoker. So here is my second attempt at a beef brisket It was good I used a salt and pepper rub. Injected it with beef broth. Cooked it at 225 for about 7 hrs. I believe it was just the flat end of a whole brisket. Got it at wal mart I was suprised at the quality it was. It was good. The other meat I believe was a pork shoulder. I was thinking why waste good smoke,and threw it on there also. Also got me a dual probe maverick meat and grill temp monitor. That helped me a lot with fire management .