So far so good (as far as I can tell). Between this site, Amazingribs.com and the article about Harry Soo using the BPS drum to cook his $2600 brisket, I just hope I don't end up with a brisket with an identity crisis.
Keep detailed notes of all your cooks! You will draw on them to repeat successes and avoid repeating failures. Brisket looks good now put up some more pics during the cook Babel!
How long would you say the leftovers, uncut, are safe in the fridge? I haven't done anything with them yet. Really wishing I would have put them in the freezer.