thanks Gary, right now i have 2 brisket, one is 5 pounds and the other one is about 4. I just discover(yes...yes....i know) all the briskets i did before(about 7-8) are flat, like i said in one thread thats the "brisket" that we get here. The good point is all of them are tender and juicy till now(knock wood).
About the ribs i did add butter on the foil process, i opened 2 of them at 1 hour in the foil step and both were really juicy so i left another 1 hour there. Its almost time to unpack and put them on the smoker without the foil. We will see. Im not worry about opening the smoker anymore, on brisket is on the cooler after reached 200F, th other one i almost out (its 195F now).