Bought 2 Boston Butts and 2 Briskets (Flats) today to smoke this weekend and then pull so we can take to the lake over Labor Day. Never done a brisket before but have had good luck with spare ribs. Questions: Should I take the brisket out after a couple of hours and wrap it in tin foil like I do my ribs? If so how long or what temp do I wrap it. I didn't wrap the last Butts I did, just took them up to 205* then pulled them and they came out prettty good but I've never done beef before. I figure about 225* and internal 205* on both the Butts and the Briskets. Is that about right. If I want to slice the brisket, does it come off at a lower temp? I have seperate probes for the pork and for the beef. Can I use the same rub on both the beef and pork? Thanks.