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Should not be a problem. Whenever you think done is approaching, probe it every 20 to 30 minutes. High heat done window is smaller. Especially with a small brisket.

You gotta have a couple of plans in case of high winds and heavy seas...........No shame needed......

David, we had a rib roast also. Perfect medium rare. Seasoned with pepper, salt and garlic and onion powder. Wife cooked some superb yorkshire pudding. What a meal!!!!!!!

Been eating a rib roast at Christmas for many years . Wife also makes killer yorkshire pudding to go along with the beef.

Congrats!!!!!!! Your meal sounds great and delicious..........

A thermometer only gets you in the "doneness ballpark". Probing the brisket is the test for "true doneness".

I recommend rub meat, cook till tender, tent for a bit and then pull. Add de-fatted juices plus your favorite BBQ sauce and enjoy!!!!!!

Check this out......... http://www.virtualweberbullet.com/brining.html

Kyle, click on the Find button, type in chicken over beef and you will bring up numerous thoughts on this subject.

Just relax with a nice cup of coffee. Gradually lower the temp a bit, I like something around 275 deg. Butts are hard to ruin, so just monitor for doneness and enjoy the PP.

Here is some more info on adding coals. http://tvwbb.com/eve/forums/a/...940002945#5940002945

Second what Clark sez..........

Why care. A few degrees here or there is not a big deal........

Do not think you need one.Cooking on the WSM is so simple!!!!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The Virtual Weber Bulletin Board Hop To Forum Categories Barbecuing Minion Method </div></BLOCKQUOTE> I totally agree with Russ. Seems to me we are too fixated on exact...

The lowcountry of S. Carolina is primarily flat territory.

I get great meat and service from the meat department at my local PUBLIX supermarket. Steaks/roasts of any size, custom grinding, de-boning are a few of the services I have used.

Foiled with an air pocket between the foil and the pan..........

Over the past few years several people have commented favorably about this seller here. I was going to buy from him but lucked into some wood from a neighbor......

Andrew, I usually add some rub to taste after pulling. If reheating, I add a bit of sauce on the reheat. No. 5 sauce in the sauce section is really good...