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I have never had this issue. One thing though, you say after you add the coals and temp hits 200F, then you shut down the bottom vents? Set your bottom vents to about half, or about 3/4 closed at the onset of your cook. I think you may be letting too much air into the cooker at the start and...

Good lookin' ribs Bob!

Looks like they both turned out great!

Thanks all. Bob - I would agree with your comment about it not crumbling. Maybe it was "almost" there. The probe did feel like it went through very easily, thus why I pulled it and let it sit for 10 minutes before I closed it up and held it in the cooler. Actually did not do a pull test, but...

OK, here is the finished results! Turned out great actually! Was a tad dry, but made gravy from the au jus and everyone was very happy. Learned a lot from this one and will hopefully do the next one better. The beer of choice during the cook: After resting for 3 hours in the cooler: And...

That is some good eats there James. Oh! Go Buckeyes!!

Always enjoy looking at your cooks Jim. Great as usual.

Well, probe went through like butter, which is what it is supposed to do, so I pulled it and wrapped in towels and placed in cooler. Hopefully will hold for a while. I guess the question now is, if it gets to 140F or below, should i pop it back into the oven to bring it back up, or cut it first...

WOW! Internal temp on the brisket in the last half hour has shot to 180F!! Super fast. Faster than I thought it would do. This is gonna be done way earlier than I thought it would be. I know I can wrap it and hold in cooler for a while, but I don't think I can hold it for the next 4 hours! Any...

Thanks guys! Paul - Was in such a rush to get the thing foiled that I neglected to take any pics! DOH!!! Finished product will be posted though. No worries there. Still chugging along. 4.5 hours in and brisket is at 167F and cooker holding at 235F now.

At 160F now. Added a mix of water, Worcestershire, S&P, onion and garlic powder. All foiled and letting it go now. Thanks for the help Bill. Much appreciated. I have read a lot about doing briskets here and in "Big Bob Gibson's" & "Wicked Good BBQ", but until you do one, you never know!

Gotta love how the WSM can hold the temps! Last overnight I did help 235F for 8 hours straight. Didn't even have to wake up to check it, because the Maverick alarm never went off! Good luck with this one. Looks like it will be good!

I just changed my probe location to a slightly thicker portion of the brisket and its about 154F. So I think I am OK. Alan - Lump definitely runs hotter than bricks. I have noticed that right away. I have two bottom vents closed off and one just barely open and its running at 250F. I am...

Oh, and I have been running pretty consistently at 245-250F cooker temp. Been harder to control the temp with the lump. Again, first time using it and I guess I shouldn't have picked a brisket to try it out with!

Bill, It is just shy of 8 lb. About 2" thick at the thinnest part. About 3" at thickest.

Great looking cook! I love apple wood with chicken. Just adds a great sugary flavour to it.

Thanks! Brisket temp has climbed very quickly from an initial 43F when I first turned the Maverick on to 154F in about 2 hours. Seems to be a bit quick IMO. But, as I know, it will be done when it is done and I am likely to hit the stall here very shortly. But it does seem to have come up...

All right guys! I get the point!!! Smokin over the winter it is then!!

Got my first brisket on!! My team plays the early Monday nighter. Go Philly!!!!

Some damn fine looking chops. I too approve of your taste in scotch.