I cooked my first brisket!
My daughter told me that I might as well put a butt on as well, seeing as how I had that lonely extra grate. So I figured wotthehell.
Put 'em on at midnight
Being the gullible, errr, trusting guy I am, I fell for the WSM hype and went to bed. Got up at 6:30 and the cooker was still humming along at 200º.
Took forever to get the meat up to the proper internal temp, and after 13 hours, I said "close enough". Wrapped both and put them in the oven to rest for a couple hours.
Pork pulled just fine
Brisket looked good, too
Sorry, no plated pictures. I'd waited long enough. It sure was worth waiting for, though.