First try using the grill and the smoke cylinder. I held the temp around 240 using indirect heat off of the rod closest to the hood and finished it in 7.5 hours. The brisket sat near the back, and I had a tray of water in there to keep the temp more consistent.

I was impressed with how much smoke that tube put out. It released heavy smoke for about 5.5hrs. Our roving Japanese guards were tripping out though. They are totally triggered by smoke especially if it's unattended. Even when it's 15-20ft from our concrete home.