Threw on a 6lb brisket flat, 2 racks of spares (St. Louis), and a picnic shoulder, all in the name of practice. Brisket was good, pulled at 200, okay ring, good flavor, nice texture. The spares were excellent. I went to a local butcher for good meat (Dickman's here in Tucson). I got all natural, grain fed never frozen mid-western ribs. The difference is remarkable, i'm gonna hate it if I have to back to the cryovac salted ribs now! For those who have not tried it, go to your butcher! As a newbie, I was skeptical, but no more.
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