The second time I used my Orion, I cooked this brisket. I was very leary of only cooking it for 3 hours, thinking it would be tough, but it came out very tender. It wasn't crusty on the outside and I missed that, but the flavor was very good. I didn't get much of a smoke ring, and I would have liked more of the smoke flavor, but I think I was partly to blame by covering the wood chips with foil. Here are the pictures.
Came back three hours later.
Lots of smoke.
Smoke clears, looks good.
Sliced-very tender, alas, no smoke ring and no crust, but still very moist and tasty.
I'll do it again. Very fast, very tender, very easy. I've eaten BBQ at Kruez's, Smitty's and Blacks in Lockhart, at City Meat Market in Luling and my favorite at City Meat Market in Giddings, and this doesn't compare with them, but it is still very good.