Update. @545 this AM I started my 8-10 briquets and latched them on the snake. I added chunk mesquite every few inches on top of the briquets. So far so good. The bottom grate wide open, the top is open only a little less than 2/3. The temp has been holding pretty steady between 230-240 with out having to adjust on the fly. I did not add a water pan. so my first impressions on the 26er have been pretty good. It was a little cool this AM so ill check it now and then to see if the temps go up that much. I haven't decided on which probe set to but so I'm flying this thing based solely on the temp gauge on the lid. Hope its fairly accurate!!!
I have had success in the past with the following brisket prep. After trimming it up fairly well i then did marinade the brisket all night in (let me explain first before you faint) BBQ sauce, chopped up jalapenos, serranos, garlic, onion salt and pepper. I then placed the brisket in a large turkey bag and stuck it in the fridge overnight. This morning I took it out of the bag and scraped the sauce and veggies off of the brisket. I then put a decent amount of dry rub on it and off it went unto the grill.
ill send pics later with progress and results.