I received my new Assassin28 gravity feed smoker a couple of weeks ago, and this last weekend I was able to cook a brisket and a couple of butts on it for the first time. Here are some pics from the cook. Smoker fired up at 5 AM Brisket and butts went on at 6:30 AM. The meat at the 5 hour mark The color cherry wood gives meat is awesome. Butts are ready to be wrapped. The brisket also had amazing color. Brisket was pulled at 198*, and vented for about 10 min., wrapped back up, and into a Cambro to rest for 2 to 3 hours. Not a dry slice of brisket in the house. One of the butts ready to be pulled. I basically break the butt apart in big chunks and remove as much of the connective tissue and fat that didn't render away. Enjoying a few sliders on Hawaiian rolls, and some BBQ Sauce. The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy. I ended keeping the brisket for myself. Going to use it to for chili later this week. I really love this new smoker. It turns out some really good food. Thanks for looking.