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I smoked a Chuck Roast on Sunday. It was good but not great for sandwiches. Then my wife made enchiladas with store bought sauce. Sprinkled on some Frigo Mozzarella cheese and they were Money! Brisket should work just as well-

Home Depot has Kingsford Double bags (42 lbs.). It's only 11 bucks here in Seattle area.

Thanks for the help! I will let you know how they turn out-

I am doing 2 Chuck Roasts today for Pulled Beef sandwiches later in the day. My question is - Should I sear the bottom side first so that I don't get loss of moisture? Will it affect smoke penetration? Will it even help keep the moisture in? Thanks in advance!

Clark, The brisket is what got me interested in getting a smoker. It's so perfectly smoked and combined with the sauce it's out of this world. My son loves the ribs there. Some interesting items on the board and it's always pretty crowded in there.

The best I've had is from Pig Iron BBQ in Seattle. It's a Texas type sauce- not sweet but tastes good enough to drink straight. http://www.pigironbbq.net/merch.html