Best Brisket ever and some nice beer can chickens today, I had a much better day smoking, planned in advance, rubbed a five pound flat yesterday, I didn't really need to trim it, I seared and smoked fat side up on a rack, about 220. I installed gaskets on the m.b. two door propane last week helped with smoke but not heat, I got over the 150 stall, but freaked out at 175 so i panned and foiled to finish at 190, the meat was tender juicy and amazing, best one i have ever made, the chickens i grilled instead of smoking, I think only smoking one meet for a newbie made a big difference, thanks SOMS smoker for the advice, RICK