The small brisket came out great, good smoke flavor, moist and tender.
The pork just came off, I am very surprised, never had one go this way before. 8# just 7 hours, no stall, just a constant slow temperature rise to 203. Cooking about 250 - 270.
Brisket is still only about 179, might have to do some more testing and tuning to the smoker.
Moded Masterbuilt Offset
18" Weber Kettle