We can actually justify all of this. Protecting Mom.
In my case, feeding mom and living up to my moniker, first class brisket smoker. I briefly thought of doing a brisket in the oven with brisket smoke. Then got busy cleaning the grill and repenting for my heresy.
I used to have a patio cover. Harsh winds from a storm almost a year ago took my patio cover. So, my grill has been exposed to the elements.
Anyway, resolving those issues. I need to get a plan done to fix things today. Memorial Day is a few weeks away and I smoke brisket 3 times a year. Memorial Day, 4th of July, and Labor Day.
I do it the old-fashioned way. I have a Char-Griller grill with a side firebox.
So, no problems fitting a 16 lb brisket though, these days, I stick with 9 and 10 lb for shorter cooking times. I once smoked a feral hog but I had to break its back to fit the two halves in there.
Anyway, and I am giving away all the secrets, I rub the brisket with Spice Hunter the night or day before I plan to cook so that it can sit in the fridge for abourt 12 - 24 hours.
With an 8 - 10 brisket, I can smoke about 5 hours. 16 pounds would take 12 hours.
I start charcoal, preferring Kingsford Mesquite briquettes but I will use whatever is available. However, what is NOT negotiable is the cooking wood. I start charcoal with a chimney starter in the main chamber. Then, I pour the hot coals in the side firebox. And I put on quartered logs of mesquite wood, not pellets, I mean chunks of mesquite tree.
In the main chamber, I will have an aluminum bowl or pan and put some bottled water in that for some moisture in the main chamber. Otherwise, it is a dry rub smoke and barbecue sauce is served as a side.
Sometimes, I will steam corn on the cob.
Other times, I will be a lazy some gun and buy some store-bought potato salad.
As I have said before, my brisket can tempt the faith of a vegan. Which ticked off a vegan, once before.