Brisket! Salmon!
16 lbs brisket, 4 tbsp salt, 4 tbsp pepper, 2 tbsp garlic powder.
15 Nov 2200 - started the brisket at 225℉.
16 Nov 1220 - brisket is at about 180℉, turned it up to 260℉.
1220 - fish is drying after brining overnight.
1520 - brisket point is done at 208℉ (oops) so I took it off. Flat is only at 192℉, so I upped the temp to 275℉.
1640 - flat is done at 202℉! Perfect.
1700 - fish is on at 120℉.
2100 - fish is off.
Everything was great!