Great results are coming from my Brinkmann Mod (see pics). I'm using a Pitmaster IQue for keeping the temp going and a wireless meat thermometer. Cooked a brisket (KC Style) and porkbutt (Eastern NC Style) for the office lunch 2 weeks ago, and then since the brisket was so good and I didn't get to bring any leftovers home
, I smoked another brisket last weekend. OMG, hate to brag, but such tender, flavorful meat haunts my dreams...and take note, my favorite joint is OK Joe's in KC....anyways, nothing fancy on the rub, i.e. no secret ingredients...just using slather before the rub and low and slow (9-10 hrs on 4lb brisket and pork), hot and fast when just the pork shoulder. Here's my rig:
Edit: and obtw, now a sand vice water convert...and because of the meat probe, no more basting and no more TC with foil (used to do all that).