Ok in the month since I've gotten it,
I smoked some ribs, then a turkey breast, then a couple of hams, Prime Rbs for Christmas, and just this week end I did a brisket, and ribs for a post Christmas family affair.
Santa (my way of my neighbors) dropped of a black angus prime brisket.... holy cow, what a lovelt piece a meat.
I run a little hotter than a lot of you 275 degrees, with a combo of hickory and mesquite in the wood chip bowls.
I let that puppy soak up the smoke for a good 3-4 hours. I no longer do the foil wrap... as I find leaving everything alone to net the best result (for ME....your miles will vary)
real good crunchy bark, with a delightful tender moist meat within.. After my wife and I sampled it....I wrapped it tightly in foil, then sealed it with saran wrap.... stuck it in the fridge, next day, I did the ribs for the family gathering.
We re heated the meat a bit, but even so... I could take the slices and bend in half with out breaking.
Championship quality???? I doubt it.... but I cook for MY pleasure, as well as my family's....
the pictures do not give it justice