Brisket on just after 6:30 this morning. Mouth is already watering.

Here's a plug for Camp Chef: We've used their little pizza oven that sits over the gas burner on the side of the smoker several times now. Little thing is amazing. There's a bit of a learning curve to figuring out how to get the pizza into the oven but once you figure that out, it's really a great way to go. It's small, so pizza size is limited and the top is a bit of a chore to remove. Those are the only downsides. Other than that I can't recommend it highly enough. And, boy, does it get hot. You can have the oven to over 800? in no time if you're not careful. You have to turn the burner to just a hair above low to keep it in the 600? to 650? sweet spot.