Meat: get a full brisket, a packer brisket, with both point and flat.
Seasoning: 1/4 Tbsp per pound salt, 1/4 Tbsp per pound black pepper, 1/8 Tbsp per pound garlic powder.
Starting smoker temp: 225℉
Desired end temp: 203℉
Start the smoker. Trim up the brisket so there’s about 1/4 inch of fat, max, on surfaces. Maybe cut the brisket in half to fit the smoker - either separate point from flat or just cut it in half. Put the seasoning in a shaker and shake it onto every exposed surface. Put it on the smoker with the point (fattier piece) on top, and the fatty sides on both up. Remember which temp probe is in which piece.
Start the smoker. Salt and rub into a shaker, shake it onto every exposed surface of the butt. Put the butt in the smoker and let it go for a long time. Check it at least 12 hours before you want to eat, you may need to turn the smoker up to 275℉ to get it done on time. For a 15 lbs butt it regularly takes 18 hours even with turning up the smoker 6 halfway-through. Let it rest a little, then pull it.
Meat: two approx. 2.5 lbs filets of of salmon (totalling 5 lbs), skin off.
Brine: 1 quart cool water, 1/3 cup sea salt, 1 cup brown sugar
Baste: maple syrup
Starting smoker temp: 120℉
Desired end temp: 130-140℉
The night before, slice each filet into thirds, and distribute between two ziploc bags of brine (half the brine in each bag). Place the brine in the fridge overnight.