Today I smoked 2 8oz ribeyes. Smoked them to 180Â° internal. Man that was the best steak I ever ate. Didnâ€™t need a knife, they cut with a fork. Put worcestershire sauce, onion powder, cayenne pepper, and chili powder on them. They were juicy, and had a good flavor. I used mesquite wood and apple wood chips. On the brisket, I rubbed it with yellow mustard, and sprinkled cayenne pepper, garlic powder, onion powder, black pepper, and turbinado sugar on it. My mop was apple juice, garlic powder, onion powder, and turbinado sugar. I used mesquite wood. The fatties- a JD sage and a JD hot. No rub needed on those. I have a problem with brisket it seems. I put it in the smoker at 3:45pm. I made sure my temp stayed 220-225Â°; it hit 170Â° at 8pm, I foiled it then, and it hit 195Â° at 9:30pm. Can someone tell me why my briskets cook so fast? This one was 9.25lbs, a packer cut. I have it resting right now (11:00pm). I wrote this last night, as the brisket rested. I sliced the flat and pulled the point this morning. Then I made me a couple of sammiches out of the pulled, putting some of the juice on them. It tasted real good. Tender, juicy, nice smoke ring. No pics, sorry, camera is dead. Gotta fix the camera situation soon.