I have a Charbroil horizontal offset smoker (I know cheap unit but it's got about 500 hours on it and still going strong)
Today I'm taking my first shot at brisket, I have a 4 lb flat that's been rubbed and stored overnight. Also doing 2 racks of BB's with my standard sweet recipe and will be trying out the Johnny Trigg squeezy butter wrap method for the first time as well. I've read a number of great pieces of advice here already and looking forward to learning more for the future. Lets see how these come out!