Fired up the smoker for the first time ever on Sunday...was really excited!
Here's my first creation, a 3.5# brisket, using solaryellow's rub http://www.smokingmeatforums.com/t/118043/the-secret-to-good-sliced-brisket-defies-conventional-wisdom
Came out pretty well! Smoked it for about 9 hours at about 230, nice layer of fat on the topside. Only let it sit for about an hour double wrapped in foil in a cooler because my kickoff invitees were pretty hangry at this point and I'd grossly misjudged the timeframe by about two hours already haha.
Nice crust, was juicy and tender for the most part...the thinner part was a little tougher, plus I'm not sure I cut across the grain correctly...and as you can see, lots of juice spilling out when I cut it, which I think is partly due to only waiting an hour with it wrapped up rather than 2, but, all in all, delicious and made about 10 people very happy!