Don't get me wrong fellas-
To me there is still nothing better than brisket from the motherland ( Texas for me!) that has ben rubbed, rested, and slow smoked on an offset stick burner......For me - that is better than the finest steak ever cooked in any manner.....
I just can't run with the pups like I used to - so...the unfortunate truth in my case is that "necessity is the mother....of invention"
I have been experimenting with different combinations of things like:
Cold smoking a brisket in the Smokin' Tex for a couple of hours - then putting it on the Yoder YS-640 to actually cook. Of course - this is not objective ( but I am very anal retentive by nature - ask the Mrs. T
) but I do not believe anyone could tell the difference -vs- offset stick cooked.
Great bark, nice smoke ring - etc...)
There may be one area of improvement - will have to try it a few more times to be sure - due to variations in the meat from cook to cook: It was more moist than I would have been able to turn out on my old offset - without "crutching".