After cruising around these forums yesterday morning I decided to go pick up my first brisket - a small 5 pounder.
Gave it a rub down with SPOG, cumin, chili powder and sugar and tossed it into the BC at 10am. Got 5 pans of cherry smoke on it and got the IT up to 150 in the BC after 4 hours and transferred it to the oven for 4 more hours, 225 first 2 hours, 235 3rd hour, 250ish 4th hour (until the poke test passed). Final IT was 201 degrees.
Toothpick went in like butter is most spots, so I felt that was sufficient. (a few spots around the edge had a litttle resistance, but I chose to yank it anyways. This is a learning experience after all )
She's laying to rest now, double wrapped in foil. I'm dying to tear into it.
Got some beans in the Big Chief as well. Using this recipe (+ 2 fingers of JD) from bradley: http://www.north-america.bradleysmoker.com/recipe/smoked-boston-beans/