Phil, that is an awesome setup there.
I need to research the UDS a bit more. Seems I am missing out on something here.
Last Friday I smoked a brisket that came out pretty dog-on good. It hit 180 internal and I pulled it. The meat was tender and pulled apart so nicely. Unfortunately, there are no pics.
I need to work on tweaking my standard rub recipes. I want to shoot for something with a little more spice pop to it. Hopefully brisket will go on sale again soon.