hey all, Well it was all good in the end 4.5 hour cook between 235-265. The tiny bits of briskets came out ok. We didn't eat all the brisket, just one of the bits and it was good, but not great. Slightly chewy, but when i pulled it apart, it came apart (might of cut it with the grain - not too sure). The other small bit of brisket I cooled and put in the fridge overnight. Now when I pulled that out and sliced it in the morning, that piece was far far better than the previous bit, so I can only put it down to being a poor bit of meat.
Chicken lollipops came out good - glazed with sweet baby rays, and the sausages were excellent.
Now the only issue is that my wife does not like smokey food - gotta work on that now. I have been using hickory chips, but going to get some chunks. What wood do you recommend for really light smokiness??