Since I have a 16 lb brisket in the smoker, I figured what the hey and added an 8 lb pork butt. This is the first I've done with a mustard rub Then rubbed it with my version of Memphis Dust Rub and then topped with brown sugar before putting it in the smoker. Here it is after 2 hours (and yes there's my very first brisket-it's been in there for 8 hours) That's it for now, I'll post more as the night progresses! Thanks for checking it out BBL! Here it is after 6 hrs, IT 99*. Smoker temp at 225-230* with hickory and Jack Daniels Oak Barrel Chips Alrighty then, here is the butt after 14 hrs and IT 134*. I think it's looking pretty darn good. Still a ways to go but that's okay, I have nothing better to do and the brisket is still hanging out too! Smoker temps staying right around 225*.