Well finally getting around to posting pictures. I didn't get any of the sliced brisket, it went too quick! Everything was awesome!
Smoker (MES) ran at 220 the entire time.
9:00 PM - Brisket on
3:00 AM - Chuck on
6:30 AM - Brisket temp 173, foiled at that time
9:30 AM - Chuck temp 159, foiled at that time
12:00 PM - Brisket temp 200, put in cooler
2:00 PM - Chuck temp 200, put in cooler
5:00 PM - Brisket temp 160, sliced flat, pulled point
5:00 PM - pulled chuck
Here are a few pics............
Brisket at the start
Brisket right before foiling
Chuck at the start
Chuck right before foiling