G'day ... SoR here. Been doing this low n slow smokey adventures my whole life. No major smokers excepting a small gas Hark equivalent ATM. Does the job. Previously used a modded Brinkman charcoal smoker for everything else but it died.
With only two in the household now it's harder to find reasons to smoke up but I do often enough. The usual stuff and some twists to the norm.
I'm NOR also - been into this scene for a year or so - currently have a GMG davy crockett and a couple of webers but looking at upgrading to Jim Bowie soon enough and perhaps build a good sized offset as per Franklin's book. Been having some good success with Lamb shoulder, brisket (haven't come across a full packer yet in perth?) Ribs, and most recently whole chuck (so good.) Really appreciate everyone's input on here - has definitely helped me out heaps!
If your chasing a full packer brisket speak to Goodchilds meats in Hamilton Hill. Just ask for one making sure you mention you want the point. They'll seperate carcasses every day bar Friday. Give them at least 24 hours notice. You'll want to cryovac for a least seven days and then if you have the fridge space dry age for greater flavour.