I'm pretty new...have two butts just under my belt and to the back. Although this might not be smoker specific, I'll be using an MES 30 and AMNPS. This will be my first brisket so I'm a little green there. I'm shooting for 225 degrees and figuring about 2 hrs/lb give or take for the butts, but I'll be going by temp (190 for the pork and 170ish for the brisket / then wrapped). I'm guessing they'll all be 6-7lbs plus or minus. What would be your starting order? I'm just not certain how long it would take the brisket to get to 170. Trying my best to get them all done close to the same time...I know I can wrap'em up in foil and keep them warm. Also...what do you think about making the Smokey Au Jus as described here: http://www.smokingmeatforums.com/t/...oke-this-time-brisket-advice-tips-suggestions At the same time as the pork...will this have any negative effects? Cheers!