Well my first smoke a beef brisket turned out 'okay'. It was tougher and drier than I hoped. I used the method of internal 160, foil till 200 then stuck it in a cooler for about an hour. I hope to have better luck with second smoke and my first beer can chicken. Here are my thoughts let me know what you think. 1. Cook at 250(highest the MES will go) until internal reaches about 160, 170. I'll stick the thermo in the thigh? Then put it on the grill at about 350/400 for about 5 to 10 minutes to crisp the skin. 2. Inject with garlic and herb, use some olive oil and jeffs rub on the outside. 3. A darker beer and apple wood. Sound good?