So Mrs O. got a water smoker for her birthday. She's made a couple of attempts at brisket and both have been more successful than most of the Q joints we have been to. So far, she has been stymied on the deep smoke penetration of say, City Market in Luling or Ruby's in Austin, but she has the tenderness, moistness, and smoke ring down pat. I've got a sneaky idea how to get the deep smoke flavor and we will try that on the next round. So far her experiments still require sauce, but it sure is fun practicing.