So much truth in this thread it's crazy. Remember I'm a noob at this, but everything you guys have said has validity in my limited experience. The Select brisket from Cash-n-Carry had no marbling, the point (cryorapped) was HUGE, almost half the brisket and couldn't see in the packaging. Wound up not cutting the point off early as one of my buddies said, he puts them back on the smoker for a couple more hours and makes burnt ends out of them or just pulls them and adds BBQ sauce. I didn't use the " crutch", just let it go straight through at 225. It turned out decent but the point through me for a loop. I wrapped the brisket after hitting 205 with foil and a beach towel and let it rest for 2.5 hours. The ends were really dry at first when slicing ( electric knife) and the middle seemed really moist. If it felt dry I sliced it thinner, towards the center ( below the point) I sliced it thicker. I put a ton of seasoning on this one, a lot of it's stuck to the SS grates, the rest turned in to kernels on the brisket. They do add flavor but I sense it's not the right way even though it still tastes pretty dam good. Have to say that "choice" cuts are better than "select".
The pork loin turned out decent, albeit searing it on the gas BBQ seemed to make it tougher than it should have. My wife makes tenderloin roasts all the time in the oven and they turn out super tender. Mine didn't on the ends but then again I didn't rap them in foil. The rub and apple juice sprits / juice added during the "resting" period gave it a realy awesome flavor, at least on the outer 1/4". Just cant see anything wrong with weaving bacon around a pork roast being smoked, just didn't have the time or bacon on hand.
Keep the tips coming, I want to get good at this. No more turkey breast jerky for me. All tips or appreciated!