k, so i did my first brisket this weekend,not bad for a rookie.set up the bradley with 2 racks of ribs on top and the brisket below.smoked for 4 hrs with apple,then took out the brisket,foiled and put in the oven.left the ribs go for another 3 hrs,then wrapped in foil let them sit.and to my surprize they were good,tender first time i have been able to do that. [thanks to all the info here],let the brisket stay untill it read 180,then foiled it and it wasnt bad,not as tender as i wanted but not to bad.so heres a a question.i notice that no matter how long i waitted,couldnt get above 180.finally took it out, foiled and set.it was dry on the ends but better in the middle,so im thinkin to shortin the time,like when i first get to 180 take it out?really want to thank you guys who contribe so much to this forum.i have gained so much from reading it.hopefully someday i will able to add.thanks mic question 2,is there anything that you wouldnt put in the smoker along with something else.like beef/pork? pork/seafood?