Smoked up some brisket and a bacon bomb fattie.... ^ Not really a brisket, used a tri-tip roast instead. Marinaded and rubbed, ready to smoke. ^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke. In the meantime... ^ Bacon Bomb Fattie. ^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese. ^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175. Add a handful of soaked wood chips every 40 minutes. ^ Delicious. Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.