Thanks to you guys, my first smoke in years was a success. Their are some things I will probably do different next time. For example, instead of smoking the brisket on the day of the get-together I will cook it on the day before.
The brisket fell apart as I cut it and some suggested that I let it sit in the refrigerator for several hours so it cools down and I could then cut it into slices.
I seared the brisket first on the grill then used hickory the first 2 hours and used pecan for another hour. I then wrapped the 12 pounder in foil and put the fat side up for several hours then flipped it over the remainder of the time.
I'll have to admit I bought KC Masterpiece bbq sauce (please don't throw rocks at me) but hopefully I will find a recipe for some good sauce I can make myself.
I brined the drumsticks in a brine found elsewhere on this site, but then I found out that smoking the drumsticks at a low temperature can make the skin leathery. Instead I just rinsed the brine off and through them on the grill and surprisingly they were pretty good without requiring any other spices.
I also made borracho beans and for those who don't speak spanish "borracho" means "drunk". Their is a can of beer in here, and that is where the borracho comes from. I used jalepeÃ±os instead of serrano peppers because they have about 1/3 the Scoville heat units. It was a little spicy but on the mild side so I may throw another
jalepeÃ±o in there next time: http://www.texasrollingpins.com/borrachobeans.html