It went very well indeed!
Whole Brisket(12 plus pounds) and 7 pound Shoulder joint of pork in the machine at 7am, out at 5pm with temps around 170F. Foiled and into the oven for a couple of hours to 205F. Out to rest and then back into cooled oven to stay warm. Served at 9pm Brisket meltingly tender almost falling apart, Pork literally fell of the bones as I tried to take the foil off, pulled apart like a dream (now I know what pulled pork is!)
Cedar plank salmon (10 pounds or so in 2 pieces) was exquisite - I used the recipe given on this site. That took two hours the day before.
Around 50 people devoured the lot along with a mountain of garlic bread, caesar salad and marinated mushrooms.
Not a scrap of meat left!
Rave reviews from everyone and great interest in how it had been cooked - people really could not belive that Brisket could be so tender!
