Final update....
Well, what a waste of 24 hours...between the time it took me to sand, prime and repaint my firebox lid, prepare the meat, warm up the smoker and cook my meat...it has been almost exactly 24 hours...and the meat sucks. The brisket is tough, so so taste. The pork was tough and taste was only so-so. Oh, sure, it's all edible, but I am not spending all of this time and money to have so so bar-b-que. I am having way too much trouble keeping my temps up. I am stuck using wood chunks, so I need to find a better source of fuel. Right now, the temps spike to 250, then settle back down to 180...just won't do...need to practice my fire control better...guess I should go back and do some dry runs with out wasting meat...
Speaking of meat, got this stuff at Costco...I think I'll stick to Hirsch's and spend the extra money next time, seems to make a big difference. Besides, they only had shoulders and not butts...so, again, I'll go to Hirsch's and ger exactly what I want...
Thanks to TK and anyone who offered advice...there is always next time.
PS: the main purpose of this was to portion them off and send some home with the inlaws...not so much to eat right now. I added some juice and Woody's BBQ sauce, so I am thinking (hoping) that they will actually be better the second time around. I hate to say that...but it may be true. This is also a time when I don't mind people using a little extra sauce on my meat...