It's Been 6 Months

I finally was able to find a weekend to dedicate to smoking some meat. I placed the 11 lbs brisket on the grill @ 8:30 AM with a basic fajita rub and salt. Two hours later I added the pork loin baby back ribs (2.5 lbs) along with some fryers...my lunch. I rubbed both with a mixture of a basic rib rub, brown sugar and salt. The rub went under and over the skin of the fryers who were placed skin side down and flipped after an hour. I ate them an hour later for lunch and flipped the ribs to bone side down. Two hours or so is perfect for the fryers. At 12:30 I put on the chicken that was wrapped in foil and rubbed with fajita seasoning and salt. I also placed a flank steak that was cut in strips on the top tray. The strips marinated over night. They came off after 2.5 hours and were excellent. I took the ribs, chicken and brisket off @ 5:30. The smoker stayed around 200 degrees all day. The point of the brisket was @ 190 but after taking it off, the flat was @ 150. I'm still cooking unevenly. My point was directly over the spot where the heat leaves the firebox. I might need to move the brisket further back next time.