Picked up a couple small briskets for a really good deal. I was going to do rib eye but forgot to take them out of the freezer before I left for pool league oops.... Plan is to have this for sandwiches paired with some awesome bbq sauce that I got that some guy made locally here. Its chocolate habenero so good! I injected with beef broth and put a dry rub of brown sugar, salt, pepper and mixed a little spice I have called smoke house maple. I put a can of beer in my water pan because everything is better with beer right? right MES is at 220 and I have a mix of hickory with a little bit of cherry to feed it. I also busted up a charcoal lump and am going to put that in as well I know it wont affect the flavor much if at all but it seems to help produce a little more smoke. Going to pull and wrap with beef broth at 160-165 then finish will post more pics when done.