First off.....I need to appologize. I have been away for quite a while, still smoking, but not sharing. My son was born just about a year ago, so he has been taking up a lot of my time. Since he was born I have smoked salmon twice, cheese once, smoked most of the peppers from my garden, smoked about 15 pounds of almonds, 2 turkeys, abd have brewed 20 gallons of beer. I have every Tuesday off from work, so I will teach him the ways eventually. Anyway, you don't want to hear my excuses. I will get to the point. My son's first birthday party is next Saturday. So I am taking the oportunity to feed some friends and family well. I have a 10 lb brisket, a 9 lb brisket, a 8 lb pork butt, and a 7.5 lb pork butt. The Victims I debated for too long on weather I was going to do this tonight, but I think it will be the only time I will have to do it this week. So I threw together a rub very quick and didn't write down what I put in. I hope it is good, but not to good, so that I don't spend the rest of my life trying to duplicate it. Rubbed and ready for the smoke. I put them in at 8:15 tonight, so I am prepared for a long night. If it is anything like the last time I did butts, I will get to sleep around 10 tomorrow morning. 2 hours in..... I forgot to mention the eggs. My dad was talking to me about an article that he read regarding smoking eggs. I figured what the hell. If they taste bad, I am aout a buck. I do have a couple of questions so far. What temp should I hit for slicing the brisket? Do I wrap it and throw it in the cooler for a rest? The party isn't until Saturday, so do I pull the pork right after I take it out of the cooler from it's rest or will it still pull fine if I refrigerate it until Saturday morining? I will be awake all night, so i will keep you updated on the progress. The Victims Rubbed and Ready With egg.