I've seen a couple pits out here that looked like that, look at how that thing drafts, see how fast that steam clears? There is plenty of heat working on that meat. Cooking without rub gives you a different product, done right, it tastes like pork.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."