(http://i1303.photobucket.com/albums/ag159/Elastokinematic/imagejpg1_zps4265bb57.jpg)
It's been seen here before. I thought I'd give it a try because the WSM sits too low and the one touch made air control a lot easier. Ran 225-275 for 8hrs with just a little water added at 6. Wife's birthday brisket turned out really good. 3rd brisket attempt and the only success. We made brisket tacos 8)
(http://i1303.photobucket.com/albums/ag159/Elastokinematic/imagejpg1_zpsffd884b5.jpg)
Taco's look good, how stable is that setup?
Pretty stable. Had a full water pan and half a brisket in it. I'd be worried about running both grates tho
I like your setup. Been thinking about something similar. I happen to have a spare 22.5 middle ring and a 4 22.5 ketttles, 3 of which are OTGs.....so 1 of them could get tuned into a high heat WSM. I was thinking of making new heavy duty legs to support the thing though. As per brisket - double heavy duty foil it with some stock at about 160-165f, cook it till the buger probes like hot butter the towel wrap till the internal hits about 170f and eat. I have had success with wrapping in brown paper (my version of butchers paper) but the moistest success has been with the foil.