Did a brisket this weekend on the weber and it was my first run with the smokenator.
Rather than a dry rub, I went with a thick marinade consisting of:
I poured it in a gallon ziplock with the 2.5 pound flat brisket and let it set in the fridge overnight.
Put it on the grill with the smokenator running...
At first the temps were running above 250 degrees... Then it eventually leveled out after I closed down the lower vent, and almost completely closed down the top vent. But, I smoked this bitch for 6 hours and it was still only registering 165 degrees internal. So I had to foil it and put in the oven at 350 for about 40 minutes.... everybody was hungry and yelling at me. lol.
After the 40 minutes in the oven it was at 195 internal and I called that good... it wasn't as tender as I had hoped, but it wasn't horrible either.
The wings were done with the same marinade with the addition of:
I put them on the grill after the first hour and smoked them alongside the brisket... They came out AWESOME.
I need to keep working with the smokenator... it didn't seem reasonable that a 2.5 pound brisket would take over 6 hours. But, the bigger problem was that I didn't put it on the grill until 1pm so time became my enemy. Next time I'll just get it on there early so I can let it go as long as it really has to.