I didn't plan on smoking this weekend, but there was this brisket in the freezer that was twisting my arm. I also decided to experiment with some ABT's. I had three kinds of meat: Pulled Pork, Andouille and Shrimp....well 2 meats and a seafood for you critics,,,LOL!! I also tried 4 different cheeses: Feta, Smoked Gouda (store bought), Sharp Cheddar and Mozzarella. Any way here is a little Qview!! Scored brisket fat cap to have rub penetrate: Brisket about 2 hours in and just put ABT's and Stuffed Mushrooms on. Mushrooms and ABT's are off after 2 hours Close up of ABT's and Mushrooms for the Drool Factor!! Slicing the Brisket: This is the point which I will cube up for Man Candy later: Well there you have it gang. I didn't take too many pics because when I was cleaning the Jalapeno's I didn't put on a glove and my hand suffered the consequences, let this be a lesson learned, always wear gloves when cleaning any kind of Hot Pepper. Thanks for looking!!