Im going to give brisket a try. Im going to use sumosmoke's wine marinade, sear it and then let it smoke at 220 for a loooonnng time. Im going to try to not mop it to see what I get. Im going to pull it out when it hits 200 degrees. Here it is after marinading and ready for searing It on fire (had long tongs and welders gloves) All seared and ready to be smoked. I hope I seared it enough. I'll update this post tomorrow with the final product.