Thank You everyone for the comments and the points. With the big thunder storms coming thru, things kind of got a little hectic.
The brisket really turned out good, probably one of my better briskets. I will say that you just need to have patience with brisket.
The brisket was smoked at about 266 using hickory. It was just the temp the smoker seemed to settle in at.
I smoked all that solo and it kept me moving.
Chicken as of late I have been smoking that @ 325, skin down with no sauce and it has been coming out pretty good. I have just been doing a lot of experimenting with chicken lately....brine,no brine,sauce and with no sauce. Temps - 275 to 325. I like 325 better for chicken.
Al thanks for the carousel shot! Always good to make that.