What was your most recent cook?

I smoked 16LBS of Boston Butt (First Second), and 8LBS of Brisket for Independence day using a mix of oak and cherry. Smoked at 220 degrees for 4 hours, then crutched and cooked for another 4ish hours at 275 degrees for internal temps of 202 degrees for each of the bostons and 198 for the brisket. Turned out perfect. What was your most recent cook?