Well folks, here's the results...
Ribs were outstanding! I finished them on the grill for about 15 minutes with a little sauce on them. I used Stubbs, which actually I don't think was a good match. It should have been a milder sweeter sauce.
THe Brisket was taken out at 190 internal and left to rest for about an hour or so. Was really tasty, sliced nice, but was a little dry. Not real dry, but not juicy like I was really hoping for.
Any suggestions on how to use/reheat the Brisket and make it juicier?
Thanks all!
PS I only opened the door because I had to take the Ribs out after 3.5 hours.
Dave