Okie Dokie,
No problem on the thermometer - besides my trusty thermopen I have a Maverick RediCheck smoker thermometer that will let me monitor the smoker and the meat at the same time (dual probe).
The
brisket is just the flat. And I hope to slice rather than pull. I was probably going to shoot for an internal temp of 190.
The hardware will be my 22 in Weber Performer kettle grill with the smokenator insert. I went this route for several reasons. First, I don't have the room for a gas grill, a charcoal grill, and a dedicated smoker. Second, every single review of the smokenator rated it as 5 star and extremely easy to maintain a temp of about 220. Finally, the Char Broil Double Chef, that was recommended by you Delta Dude, was interesting but I noticed in the customer reviews that a number of people had issues with parts sticking, difficulty in adding water and so on. Sooo right or wrong I went with the smokenator. I've been notified that it is in transit and when it arrives I'll christen it with some ribs before taking a chance on the more expensive
brisket. If it works as advertised, then fine. If not I'll reconsider a different unit.
Anyway, thanks for the responses and advice.
Rich