I've done 3 briskets HH in the last few weeks (latest a high end choice packer). Having converted to lump (Full Circle brand), I have no problem getting up to heat (in fact getting too hot sometimes), but the duration is not very good. I had to add more fuel after 3 hours yesterday (started with a full ring lit with a third lit chimney basically a MM type start). No heat sink used (just covered pan). Is this normal (clearly the mass of fuel is less than briq. due to the lower density of lump so maybe I'm making a deal out of nothing). Would the ideal approach be a mix of lump and briq for both heat and duration? What do you all use for HH?? - I've seen Kevin K. post that he uses briq. Otherwise, it sure is a darn easy and quick way to do a brisket!