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The best ribs are what ever your family prefers! I prefer St louis style, my wife prefers the flanken beef ribs (before they cut them down to short ribs). They are all good eats!

I also would not pull by temp, but by how tender. Once it hits 190, start to test for tenderness.

I started with a charbroil offset smoker. I did all the modifications. Learned quite a bit about controlling temps and learned a lot about smoking. Also did some smoking on my 22" kettle. Then bought my Stumps

I don't check temps on ribs either. I just do the bend test. Pick up the ribs with tongs and see how far they bend. It the start to tear slightly they are done

I usually make my own. However, I keep some Open Pit Original sauce on hand. It is what was used when I was a youngster, and always brings back memories.

Here is a good read: https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Alton Brown had a video of this using about 3/4 full. He said it was like cooking on a jet engine. I am sure you can find the video on food network web site

If it still pulled at 185 degrees, you may want to check your thermometer.

I have tried draping bacon over it. Although this does not allow a good bark on the brisket.

I use two layers of Heavy duty foil. If I need to hold it for more than an hour, I place it in a clean dry warmed cooler

I am thinking a performer with the ash catcher (Tired of the tray in windy conditions in Kansas) along with the electronic ignition

This is not good news, as I am looking to get a new kettle. My 22" silver is getting really wobbly and attempts to firm it up have not worked. Also I would rather have the ash catcher assembly than just the tray.

reason I asked what you were using for rub is that sometimes too much sugar in the rub could cause the effect you are getting. So it does not appear that is the cause here

What are you using for rub?

I bought the craycort cast iron grates a few years ago. They work great for me, I grill on my kettle 3-4 times a week year round.

I bought some at Walmart and it seems ok to me. Some very large chunks in the bag though

I have bought a couple different ones. Usually the home style ones are a bit flimsy and the ones I had bought the motor would bog down a bit. Even these ones can be a pain to clean. One of the ones I had was the Rival one listed above.

It could just be the butt

It may not have been done. I cook my briskets whole and only trim off the "hard" fat. I do not trim as closely as the one above. I have never paid much attention how the flat and point were connected. Just seems like it may have needed to cook longer.

See if you can rent a large smoker like a Lang due to the volume you will need to smoke. If you do rent one, you will want to rent it to practice maintaining temps too.