I may have messed up. I smoked a brisket by dividing the flat from the point and smoking both on the same rack. Small brisket. Also, I added a pork tenderloin on the upper rack. I didn't like any of it. My granddaughter liked the pork and my daughter liked the burnt ends. I smoked at 250 degrees and set the probe on the pork at 150. the probe on the brisket flat was set for 200. After 10.5 hours the brisket was at 175 degrees and tough. The pork was taken off at 150 degrees and was tender but not good tasting (to me). I had injected the pork with a made up juice of cranberry, brown sugar, and molasses. Not good. Not a good experience for me but what the heck...we're learning.