w3ber, that brisket looks really good. I've never smoked a prime packer.
As you might've found, the only thing I really didn't like about butts and briskets off of my UDS was that the fat in the fire overpowered the wood smoke. Regarding the Stubbs, I've used it extensively, and while it's a high char and "all natural" briquette, it took me quite some time to realize just the extent of the flavor and darker color it was responsible for. It's not nearly as flavor neutral as what I had thought, so I prefer to get my smoke flavor from the wood and whatever lump smolders in the kettle, using fully ashed over briquettes if any at all. It's just my preference, and I admit, I cheat nowadays with BBQ GURU PartyQ. But I've done many a kettle smoke without it. As you've found, a water pan and/or fire bricks are all you really need to turn your Weber grill into a great little charcoal smoker, but with lid fit and vent control being a huge factor. I've never tried the binder clips, but I have gotten out an old yard stick or tape measure and done some minor tweaking to many a kettle's bowl or lid. Only other thing I'd add is that I've really liked the butcher paper and 275*-ish temps for briskets. Just helps preserve bark texture and doesn't steam away that smoke flavor you worked so hard for.
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Topic: Sunny & 65 Chicago / Brisket Anyone (Read 2634 times)