Rubbed one with Obque brisket rub and the other with Obque Smooth and let set in fridge for over an hour. Used some Hickory chunks and Apple soaked pieces. Put them on at 7:20am and hit the stall at 165. Wrapped in BS/butter/honey and put back on for at least 2 more hours. Smoked at 250 and reached IT of 195F at 4:20 pm. Pulled and set in chest for a couple of hours. Came out very good!!