Well, I'm hooked. I put my butts on Saturday Night in the ole WSM and smoked them for 14 hours. At 8AM I put a beef brisket on the top shelf with the butts on the bottom shelf and cooked it until 2PM that afternoon, then I took it our and put it in tin foil and poured in my mopping sauce (olive oil and apple juice) and baked it in the oven on 250 for another 3 hours. When I took the brisket off the grill, I put two chickens on a did "Beer in the Rear" chicken. It all turned out good as far as I was concerned but I wish i had a seasoned veteran to taste my stuff. At any rate here's a picture of the brisket.