I ended up only using the #2 for the 2 pork shoulders. I ended up picking up a second shoulder the day before the BBQ which was a good idea as even with the 2 I had very little leftovers. I smoked the brisket in my briinkmann gourmet bullet smoker. I'm not sure what I do wrong but I can't get the tenderness I want out of a brisket. I did the toothpick test, and it went in like butter in various spots so I pulled it and wrapped it in foil. Didn't have a cooler so I used my gas grill (not on) to help insulate. Pulled it out after about 3 hours and sliced, but it seemed tough to me. Great flavor, lots of juice, just not super tender pull apart meat. any help would be appreciated.