OK Buckie, you're just teasing us now. I'm sure what ever ideas you have come up with will be as transformable as they are unconventional.
I have been reading some of your cooking tips and have been inspired. I am not a chef and really only attempted to cook a couple of things. But this weekend I will be attempting your brisket with the daisy chain charcoal ring.
See if you can find one that's real flexible / pliable, I play with all of them at the store.....so what if ya get a few weird looks.....it's not their brisket.........
I've had the best result doing a whole one, at fairly low temps.....I start by trimming the fat down some so it's even across the length, cook 4~5 hours fat cap down, then stick it in a pan, fat cap up with some broth, up on a cookie rack to keep it from getting mushy in the liquid.....
Foil over to braize it some & watch for it to probe REAL easy at somewhere around 200 internal...........
Here's where either a 26-3/4 kettle or bending the corners up on a full size hotel pan will come into play......
It will be tough right up until the soft butter-like poke with a therm or a skewer.....
If you're going to monitor temp, aim for the thick part of the flat, kinda under where the point overlaps..............
Rest in foil for at least an hour.............
I separate point & flat ( they will almost fall apart from each other when done) & either slice both or cube the point into a pan for burnt ends............
It only seems tricky......just try to keep even temp, they don't like heat spikes........