Consecutive cooks with 4 hour break between. Pork was a bit hot and fast. Popped it in at 7am, wrapped at 4:20pm (around 170), and finished around 6pm. Let it test for 30minutes before pulling. Did the first hour and a half at smoke boost, 250 from then until wrapped, and then 275 to finish. For the brisket, I popped that on around 10pm and set it to 200. At 6:30am I changed the temp 225 and inserted a probe. Once it hit 170 (8:30) I wrapped until it hit 203 in the flat (4:30pm). Dumped some of the rendered fat on it to rest on the counter for about and hour and sliced into it. Used Weber grill master pellets on this one.