Kevin, no offense taken. I normally just set up a giant snake that wraps 3/4 of the way around the 26" for doing brisket.
With Weber coals and pecan or oak chunks I can easily run around 16hrs or longer at 230-250 with minimal vent adjustment if any at all.
I used to use my 18"Wsm for brisket and that would run even longer, but since acquiring this 26" from michaelmillitello in a trade I have yet to do my briskets any other way.
Sent from my SM-T320 using Weber Kettle Club mobile app
I always say if I could have only one, it would be the 26. It does it all. It’s especially handy for large cuts. All my pork butts and briskets are done on the 26.
I like your rack set up. Looks good.
Sent from my iPhone using
Weber Kettle Club mobile app
