Welcome, stanX! It sounds like you'll need to conquer the wind somewhat before you can cook brisket or pork butts (or any long-duration meat), without getting frustrated. In my experience, cooking in the strong wind requires almost 100% eyes-on cooking which, although not a bad thing, can be tough for someone just starting out. I'd set up some movable wind breaks to allow your pit to breathe consistently, then you can work on your temperature control with one fewer problem.
Now, for something completely different... Since you're up there, do folks ever cook food with peat? I've got no idea what flavor profile smoldering peat would give meat, but I like what it does for whisky!
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