My Labor Day weekend smoke is currently in full effect! I have an 8.5# flat for dinner tonight and two 6# butts for my wife's grandmother's 80th birthday party next weekend. I injected, slathered and dusted everything last night and threw it in the fridge for about 8 hours. Got up at about 4 this morning and pulled them out of the fridge while I set up the pit. Once the coals were ready, I dumped them in the firebox and threw the meat on, and here I am an hour later. The brisket took up more space than I anticipated (they always do!), so everything is crammed in pretty tight. I'm anticipating probably 10â€“12 hours of cook time (which is about where I average), then I'll pull them at 195 and let them rest for an hour or so before slicing/pulling. Here are some before pics, I'll post after pics later!