Well most of you don't need this kind of lesson..... but I did. I did a brisket and two racks of ribs yesterday on the vertical. The problem was.... EVERYTHING! First off I didn't rub the meat the night before, which is what I usually do. I got a "good deal" on some cheap spices, used those. Also, I didn't follow my recipe just started throwing stuff in the bowl, nothing measured. Compromised my mop mix, w/ substituted ingredients. Pulled the brisket off too soon, lack of patients I guess, didn't let it rest long enough(20 min.) Started slicing it and the fat came off almost hard so I knew I was in trouble. The worst part...... I smoked the meat for my pastor at church for the 1st time. He was counting on it for Sunday (Super Bowl) supper so I had to deliver. I called him and explained that it was junk and to expect much better next time. I think I just got complacent and thought I would mess w/ a good thing, NEVER AGAIN! I haven't had a bad turnout since around the time that I started smoking. From now on I will stick to what I know and not be lazy and cheap! I know most of us wouldn't tell on ourselves when we screw up. But it is a lesson learned so I thougth I would share.