So, this was supposed to happen last weekend when temps were a bit cooler out, but I messed up my shoulder pretty good and couldn't use the arm at all. Here we are a week later and shoulder is much improved and the temps are only a few degrees warmer out (mid-90's vs. about 90). Wanted to do my first real attempt at brisket and also some pulled pork (which I've done before). I've done brisket before but just to maybe about 140 and then chopped it up and put it in homemade chili to simmer for about 6 hours, never actually done it properly. So, here's the meat ready to go. Both used olive oil to help things stick (mustard allergy in the house). The pork is about 5lbs and has Jeff's rub on it. The brisket is also about 5lbs and has s&p and Jeff's rub on it. Here's after 4 hours smoking at around 230-240 (as measured on the top rack, so the brisket is a bit cooler on the bottom) with Stubbs briqs and a mix of hickory and cherry chunks. Debating whether/when to foil. I want to push them through their stall so we can actually eat tonight because I got them on about 2 hours late.