OK, I'll be honest...we actually smoked these meats a few weeks ago but have just gotten around to posting.
Here's a photo of the smoker we have, a CharGriller. We own two of these terrific smokers, which are really charcoal grills that have a firebox attachment added. This is 
the newer one; the older one is about 13 years old. (Yes, we know the firebox needs a new coat of paint).
the newer one; the older one is about 13 years old. (Yes, we know the firebox needs a new coat of paint). We like to use fruitwoods such as apple & cherry for most of our meat and it always tastes great. Oak was recommended for brisket but we've found it to be too strong.
Here you see Carol applying rub to the meat. For the pork 
we use a rub Carol created that has a 
bit of sweetness, and the sugars create a nice bark (crust) on the meat. The beef rub has some spices that are also used for making pastrami.
we use a rub Carol created that has a 
bit of sweetness, and the sugars create a nice bark (crust) on the meat. The beef rub has some spices that are also used for making pastrami. We allow the rub to soak into the meat for about the time it takes to start the fire and get the coals ready to place in the firebox.
We spray apple juice on the meats while they smoke, spraying every 1/2 hour after the first hour of cooking. Here we've raised the cover to spray.
We spray apple juice on the meats while they smoke, spraying every 1/2 hour after the first hour of cooking. Here we've raised the cover to spray.We loosely follow a method proposed by Adam Perry Lang in his book "Serious Barbecue" and it works great! Once the pork butt reaches 165 degrees and the brisket 175 degrees we place them on two sheets of heavy-duty foil and pour a sauce of melted unsalted butter, brown sugar, and apple cider vinegar. Then we wrap the meat and place it in a cooler for about 30 minutes.
After removing the meat from the cooler we open the foil, pour out the drippings and mix a new sauce of some of the drippings and our homemade barbecue sauce. We brush that onto the meat and then wrap the meat in new sheets of foil. The wrapped meat then goes back in the smoker until the pork butt reaches 185 degrees and the brisket 195 degrees, and we remove the foil and allow a crust to form the final 30 minutes.
After removing the meat from the cooler we open the foil, pour out the drippings and mix a new sauce of some of the drippings and our homemade barbecue sauce. We brush that onto the meat and then wrap the meat in new sheets of foil. The wrapped meat then goes back in the smoker until the pork butt reaches 185 degrees and the brisket 195 degrees, and we remove the foil and allow a crust to form the final 30 minutes.
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