[mikejr]

My neighbor and I have done briskets before. He usually will cook them in the oven for 5 or 6 hours on very low heat, then we'll throw them on the smoker for 5 or 6 hours. He uses a rub and also a mopp sauce while smoking. Remember, brisket is a tough slab on meat.

He uses the same protocol for smoking pork shoulders too.

I just smoked ribs last weekend and did a rub, then once the smoke bark formed on the outside, I spritzed with an apple juice/old grand dad mix to keep things moist. Turned out excellent!

Here is a great source of information

http://www.smokingmeatforums.com/forums/index.php