How about this - do a charcoal snake around the outer edge of the PK, on the 2 long sides and one end, like I used to do on my old kettle for smoking. Keep the brisket centered and to the end where there is no charcoal... you will likely need to refuel mid cook though.
jfmorris is spot on. Firstly, I did fabricate a heat baffle from 5 mm steel. I did one that was L shaped so I could create a snake along two sides. I then simplified it and made a straight one that just runs along the longest side. It still gave me 8+ hours.
The Akorn gets my vote too. I'm thinking if you can find a smallish brisket, or maybe if you ever decide to cook the flat & the point separately, that would be a fun experiment on the PK!
For years I've been playing around with an older Weber kettle that I had inherited. It mostly works fine, but I have a difficult time getting it to hold steady at 225-275 because the bottom vents have corroded out and no longer seal properly. I want to upgrade to something that can do low n slow cooks, but my wife isn't too
Also, using a riser could work as well as the snake method. Thanks for the tips jfmorris and Henrik
https://youtu.be/_clwMrgcF3M
It looks like I can fit a full packer on there. I assume I can split the point and flat and use the Littlemore to fit both pieces. Would this be accurate?
I think I will try the riser first if I am not already splitting it into point and flat. Most of the time I do pastrami where I do this so I think using the Littlemore will cover it well. The brisket was quite successful though so I may get more family requests for it now given the 24-hour prep time versus 2 weeks for pastrami.
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