I know it sounds weird, but after smoking a 3lb brisket point on my Jumbo Joe, was thinking about making a baffle of sorts. Taking a pizza tray and cutting it to fit on top of charcoal grill, the up thru cooking grill. It just seemed to get too hot. And meat was a little dry. Cooked to 195, then wrapped in foil, and 2 towels to rest for 1hr. Not bad, just seemed like first few hrs were too hot. Ran about 295 for 3hrs or so. Then down to 240-250 for 3 more. Small area, so brisket was real close to fire. Anybody ever try something like that, and if I try it should I put a few holes in the pizza try. Not too many, just a few at a time for smoke circulation? Any thoughts or advice would be great. You guys and gals are pretty smart.