So, with the old MES I couldn't fit a whole brisky into the dang thing. I did a flat twice, and neither time was too satisfied with the results. I talked about this with both of my brothers who are both old smoking pros, and they both concurred that flats rarely turn out as nice as packers. Now that I've got this bad boy GOSM there is plenty of room for a whole packer. I picked an eight pounder up on sale at the Price Chopper for 2.99/lb. Since I've got room in the smoker I'm also doing a six and a half pound Boston Butt. On pork I usually use Jeff's rub, and I found a interesting rub recipe for brisket that I was going to use, but time was short, so I'm using a commercial rub on both. They both got Arthur Bryant's rub for beef and pork on them over a nice layer of mustard and Worcestershire sauce. Here they are rubbed, and ready for smoke: They went into the smoker at 1:30. I know, it's going to be a late night. I'll post more Qview as the smoke progresses. QueBall BTW, I'm having trouble posting pics from Photobucket. Anybody else?