In the past, I have had fair (but inconsistent) results cooking a brisket with indirect heat and smoke on a New Braunfels horizontal smoker. Fast forward to my discovery of WKC and expanding my horizons with a Weber Performer.
I lit the 2+2+1 Kingsford and applewood snake at 8:30pm and it came up to 250* very nicely. Checked at 3:30am, cycled the ash sweep and it returned from 225* to 250*. Pulled it at 7:30am, placed it in the cooler with 4 towels until 5:30pm. I did cheat and drop a heating pad in the cooler on low at about 4:00pm.
Sliced and served the USDA Prime 10 pounder and watched the 25 guests and kids make it disappear. The rub was Fiesta Brand Brisket Rub, Ground black pepper, and Lawry's Seasoned salt. Never made it to the sauce, the bark was perfect and the entire brisket was moist. No leftovers
Pictures to follow as soon as I figure out how to do so with iPhoto. Struck out with iPhoto and went with Picasaweb...
Some of the Turds were stuffed with shrimp. Nice texture but lost in the creme cheese and Jap. The chickens went on the gas 330 roti with a firebox of applewood. Came out super moist in 1 hour and 15 minutes. Gonna use mesquite (not green) and a honey rub or glaze for the chicken next time.
Full disclosure: This is an earlier snake. Same technique used this time.