Before I got my smoker I did a full packer brisket on my Weber grill. Cooked in on indirect heat at 225-250 and had a lot of wood smoking over the direct heat side. Got good results like you did. Not as smokey as on the smoker but had a good smoke taste and was tender and juicy.
Before I got my new braunfels barrel (35bucks at garage sale) I used a sunbeam gas grill that was more rust on the outside than anything. Had to start the fire with a long fireplace match or loose eyebrows. To smoke stuff I would have to turn the right side off and left side as low as it would go and put a tinder box with soaked apple or hickory over it. Then it would still get to hot so I found this miniture pail my wife uses for candles and stuck it under lid to get about an inch gap to let enough heat out but still keep it 225. Id like to see Myron Mixon do that :) I figure if I can smoke ribs on that POS I can smoke em anywhere. Love your grill its whats called personality plus according to my wife :)