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My oldest is 16 today and wanted brisket, so I prepared it yesterday for smoking, and fired up the GOSM this morning around 5 a.m., it's only a 9 lb brisket, I didn't get any prep pics but here it is at 161*
Welcome, fellow Illinoisan to SMF, I'm sure you'll find this site as helpful as I have, check out the 5 day course, it's a nice starting place with some helpful info.
I put mine in an extra spice shaker container I had, the big ones, and I throw a saltine in with it to keep it from clumping up, it never lasts more than a month for me, but I've had no issues with storing it this way.