something that may be worth trying is cooking with indirect heat using a mix of regular and natural wood charcoal. never done a brisket this way, but i've used a 2-to-1 ratio, regular-to-wood, with ribs before and the smokiness was subtle but…
i totally agree. can't always afford to, but every now and then i splurge and get it. had a nice, thick grass-fed rib eye from the local Whole Foods Market a while back and it had to have been one of the top 3 steaks to come off my grill. not…