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Can you post a larger photo?  I can't really tell what's going on in that tiny picture

How does the smoke get from the pit side to the house side?

I see that the Remington is made by Maverick, so it can't be all bad.

When you say 'overdone', what exactly does that mean? Was it dried out?  Do you use a water bath?  Did you wrap it when you hit an IT of 170? Was it black on the outside?  Is that just the 'bark' and 'smoke ring' that you're looking at? How thick was that cut of meat before you started?  If...

I'm really interested to see how that works out for you.  I use an Auber to control air flow to my charcoal burner and it works OK.  I've been thinking to switch to electric or propane just for the ease of set-it-and-forget-it use.

Did you add some apple juice to the foil packet?  I usually do but I'm not sure it makes any difference.

When I first started using my Brinkmann it seemed like I was baby-sitting it constantly.  Now I have learned how to use it properly and it can go for many hours at a time without my attention.  Keep practicing and experience will come.  AND stop opening the door to check progress.  That doesn't...

I've had bad luck getting it to work on my android device.  I borrow the wifes' ipad when I want to use the igrill.  That was a big disappointment as I called them specifically to check on the android compatibility prior to purchase.  They assured me it would work.  Maybe my android device is...

That's what I was thinking...'How did it get to 205 in just 5 hrs?' I find it hard to believe that your smoker is running at 225-235 like you said.  I'd double check your thermometers.  Keep practicing, I promise you'll get better every time.

two fity

Chin up...a little rain will help the brisket smoker stay low and slow.  It's all good.  Can't wait for more photos.

You need more air inlet.  I'd increase the air inlet pipe diameter

I'm not sure what time zone you are in, but it looks like you're right on schedule for eating at 7pm

I'd be more than a little disappointed if it was not made for outdoor use.  Let us know how it works out.

Wait for what?  I'd fire it up as soon as the rain stops

dry and crumbly happens to me when I cook it on the grill and don't foil it. You need to keep practicing and you will find your own sweet spot.

Can you get a smaller burrner?  OR turn down the gas flow rate?  Less fuel burned means less heat.

Too funny!  My wife uses the same line, "You have to boil them, that's what my Dad did and he used to be a butcher" I say, "They didn't invent smokers yet when your Dad was boiling his meat." 

Not enough.  It melts around 140*F

Civil Engineer with 20 years of heavy construction experience.  I oversee all aspects of construction projects in the $3 million to $15 million dollar range.  Lots of earth moving projects and water treatment plant construction projects. Lots of complicated problem solving on the fly.  I learn...