Hello from L.A. I'm Jordan, and I make do with a Weber Performer and a Smokenator. It means, even though I feed it on the hour, some serious fire-rebuilding about halfway through a pork butt, but, since I've got a very active 4-year-old, it also means I can claim a day to be left alone to do my thing. And that's not all bad.
I'm embarrassed to say I've never done a whole brisket, but I know the limitations of what I've got here, so I'm going to wait until I've got a dedicated smoker that can maintain a longer burn without Daddy having to stay on the fire like a bird on a worm.
I'm always interested in new and esoteric dinners, so long as the trick isn't in the sauce, so if anyone's ever done ostrich or kangaroo, I'd love to learn from you.