I'm new here and new to much of smoking and BBQ'ing. We bought an 18.5" WSM in Alaska last year (where we were living) and have just recently moved to the Star, Idaho area (20 miles west of Boise). I've had great success with chicken and ribs, but because there is only my wife and I in our household, and she doesn't eat red meat (?!!?), I haven't tried cooking anything large ...like brisket or large hams etc.
Tried a brisket this last weekend ...the point anyway, and it was pretty fatty and unimpressive in that regard ...but the bark, spices, smoke ring, tenderness etc was great. I'm just not into that much fat ...maybe I got an extra fatty one? The flat is vacuum packed and in the deep freeze waiting for when I do this again... I expect it'll be less fatty ...more like I get in restaurants when I order brisket (I hope)...
Really glad that I found this forum and am already learning a lot... I look forward to meeting everyone and reading up on all this fun stuff, and posting my own Q results too!