Thanks for the advice on how to seperate a brisket I think I did a pretty good job of that, I split up a rack of spare ribs st. louise style, put the 3-2-1 meathod on them they turned out great. I also did my first pork butt, but I hade a real temp problem for the first couple of hours then I fixed the problem and kept the temp around 240 so we didn't get to eat that for dinner I put it in the oven and it turned out pretty good the next day. All in all everything was pretty good do have one question though if I fill my grill up all the way with meat is that going to affect the cooking time of everything. Thanks again for all the help this is a great website.
Jeremy
Jeremy