I'm doing the first one this weekend. Couple of questions - Should I inject the brisket and if so with what? What final temp do folks recommend? Any particular rub? Should I put my temp probe in the small end and pull it at a slightly higher temp or go to the thick end and pull it at that recommended temp. And last - if I cook a pork butt with it, should the pork go on the extended rack and brisket on bottom or vice versa. I know I'm asking a lot of questions here, but I don't know a better way to learn than from you folks. Many thanks for your help.