I was going to ask what you chamber was at. I saw the pictures and noticed that white stuff falling from the sky. It's so cold here it takes a bit to recover every time I peak. I'm smoking in the garage today, cracked the garage door and piped the smoke out through the crack. Looking good, glad it's picking back up.
Brisket is through the stall now and climbing. My fault on losing temps I waited to long to add wood. It's 23 and snowing but as long as I keep wood on it holds temps fine. Top is brisket bottom is CC temps next to brisket.
I love smoked taters, did little new potatoes with some leftover pulled pork and some smoked cheese, they were great.
Your pics are making my brisket flat look sad, but it's my first try so fingers crossed.