Originally Posted by Fire Me Boy!
Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
To clarify what I'm sure FMB meant, if you close down the vents, ONLY CLOSE THE BOTTOM.
The top vent stays open at all times, regardless of temperature. If you really want to ruin a piece of meat, close up the top vent. That smoke will just sit on the meat and give you a creosote buildup from hell.