A couple of butts and a small brisket in the Smokin Tex ready to get started. For Ribs or chicken I use the Traeger.
Eleven hours later after being foiled and resting for awhile in a cooler.
Smokers like the ST are very well sealed and retain a lot of moisture so they produce delicious butts and briskets. In order to get a smoke ring you have to put some charcoal in the firebox with the wood chunks, I do not bother with it.