Weber Kettle & Pork Shoulder & Brisket

[Bones]

I am really really new at barbequeing and know absolutley nothing. I have read many threads on briskets and pork shoulders. Can I realisticly smoke a Pork shoulder or Brisket on my 22.5 kettle indirectly and have it come out tasting good using charcoal. I have also read about the Minon Method for long cooks. Are the briskets and pork shoulders for large pits using wood? Am I wasting my time trying to use the kettle? Where do I start on my quest for the perfect brisket, pork shoulder and pork spare ribs.

Bones

[UpTop]

You can do briskets and pork butts/shoulders on a kettle just try and keep the temp below 300 degrees. You can put a cheap oven thermo next to the meat to monitor temps. Push all the charcoal to one side of your kettle and place an aluminum pan of water directly above the lit charcoal. Put another pan under the meat to catch the drippings. You can put a few fire bricks next to the coal to seperate the lit coal from the drip pan. I'd check virtualweberbullet.com for some more info on using the kettle for indirect cooks. I have the 22" WSM and love it.