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I just got a Rec Tec 700 Bull. It's a badass smoker, but you can't replace your grill completely. You can sear pretty decent with grill grates but mine goes up to about 550 tops. They do sell a model called the bullseye which is pretty sweet looking. It is a kettle that grills over open flames...

Turned out great! Got my first smoke ring on the brisket. Burnt ends were a little bit tougher than I wanted, but it's a step in the right direction. Happy smoking!

That was a rhetorical question haha! And I realized that I didn't attach pics correctly on my first post

13.25 # Brisket Restaurant Depot Superior Grade Bent over nice, had some nice marbling but point weirdly longer/flatter than usual 20160617_200020.jpg (3,799k. jpg file) First time trimming anything off of a brisket. Trimmed hard fat all around and in between the point and flat leaving...

Final product. Good flavor, but it turned out to be quite fatty inside (I'm totally ok with that) Juicy throughout, with a few dryer parts in the middle. I may try rotating the brisket throughout next time and perhaps flip it, or go fatty side up. Another option is the higher temp, less time...