Grilling and smoking are not seasonal for me either. I just cooked a Cuban style pork shoulder Saturday. Next will probably be Andouille and Tasso. I want to do another sirloin tip roast on the weber, using the rotisserie.
Andy, I know you don't want to "experiment" with a brisket. However, there is a long, indirect cooking method, using charcoal called the "snake". Coals are lined up on opposite sides of the kettle and "snaked" around part of the interior with the grate openings above each "snake". A pan is set in the center. Lit coals (8-10) are set at one end of each "snake, on opposite ends from each other. You can see what will happen with the unlit coals. Soaked wood chips are used for smoke.
Emeralds are real Gems! C. caninus & C. Batesii.