The black pepper thing was a joke, they don't do spicy though and yeah if it is all well done then it's perfect.
My issue seems to be the grill. When I make ribs I jimmy up an elevated rack on the grill, say a good 6 inches off the grill itself but I can still fully close the door. I then use burners 1 and 5 (the wood chip container burner) to circulate the air and generate smoke. Takes me about 4 to 5 hrs to cook 4 racks of ribs. If i add a water bowl will this work for a brisket?
Here's a photo of the set up but on this occasion I didn't smoke so used burners 1 and 4.
