I'm envious of the whole "ribs standing around the edge of the cooker" thing. I have Another Manufacturer's Cooker, and I can't stand stuff up at the edge. The slope of the lid makes that impossible - the lid bangs into the meat, and won't close.
For the record, mine is a smaller one, also, which contributes to the problem.
First Brisket! Used Claude's Marinade on a recommendation, left it on overnight, first time for that too!:
It turned out pretty well. The ends were a bit dry but not the middle. Practice makes perfect
Here might be a different off the beaten path item, Soup! I started with a 2/3's heirlooms with 1/3 romas:
You know what's coming next! Smoked and grilled them until soft
At this point softened up 1 onion finely diced with 3 cloves of garlic, added 2 cups of chicken stock after translucent, brought temp up and added tomatoes and took off the heat. A minute with the hand blender made this:
Garnished with a bit of cream, pepper cherry tomatoes and thyme. The brisket was ok, the soup was amazing! Nice smoky flavor with the tomatoes.
Wings went on for 2 hours at 225, Sausages for 1 hour at 225, Prime Rib about 2:45 at 230 over oak red wine cask staves. I let the roast sit on counter for 2 hours prior to putting on, pulled the roast at 130 and rested for 15 minutes prior to slicing. Big fan of this method as it gives you a evenly cooked roast vs. the outside being brown and inside being med/rare.