Thanks everyone for the solid feedback.
A couple of things:
- I need to adjust my bottom vent mechanism. Mine is, I believe, what is described as a daisy wheel: three large vent covers connected to a hub in the middle. They are bent away from the inside surface, so even when they are "closed" they will in effect still be rather open. It's due for some maintenance anyway, so this will be good.
- Next time I will use less lit, and smaller hickory chunks. Will also let it settle into an initial temperature before putting the meat on, so I can see what I'll be dealing with.
Overall I'm pleased the ol' kettle has the potential to turn out a nice brisket. I suppose I just like the idea of one versatile piece of equipment to handle everything. That being said, I sure hope Santa brings me a 22WSM this year....
alan. 22.5 Weber OTS. "Meet the new boss. Same as the old boss". - Pete Townshend