The food looks fantastic, the beans and the brisket!
I know you're not making Italian beef or pouring cold liquid into a hot pan but just be careful when you use Pyrex on the smoker. I know these threads have scared me out of it.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ