Thanks everyone,
We bought a place in Lake of the Ozarks and have been doing a complete remodel, so it was good to take a weekend off and relax. This smoke fit the bill, out of the fridge, a little Whoosy sauce and then my SLPOG (Salt, Pepper, Lemon Pepper, Garlic, Onion)
Into the smoker for about 4 hours, until they were around 200 and passed the tooth pick test.
No fush, no mush, never had to adjust the smoker or open it from the time I locked it down until I pulled them.
Only complaint, you get more beer drinking time when smoking a brisket :-)