Our local hometown BBQ emporium has an Oyler with multiple rotisserie racks. They build the fire just past noon every day and cook briskets for 22 hours at 225 and they sell out of the 250 - 300 pounds every day. The briskets are black as coal when they come off but they trim most of the bark and the inside is pretty darn great. The Oyler is fired with pecan, but they cook their chickens and turkeys over KBB. According to the owner, the KBB is more consistent than the RO lump they used at one time.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.