New offset smoker Small Brisket Beer Can Chickens Ribs And Butts Got a fatty in there as well so we can make some ABT's later. The Brisket is at 168 degrees (4.5 hours) as I type, will pull it soon to be foiled and put back on. The chickens have been on for a couple of hours and the ribs and butts just went on. I am doing the brisket on my water smoker since it is my first brisket and I am able to control the temps on my bullet smoker very well. The new Bar-B-Chef seems to be doing well since I added a water pan, I need to go and check it now and see if my temps are varying from side to side. Type with you guys later.