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LOL I think the plan is to put it on, wait for a couple of hours, and then go to bed for the night. Scary part is that if it only takes 8-10 hours then we would be finished way too soon. We're sort of counting on it being a long smoke. My biggest fear with the brisket is having it come out...

This is me and my brother Dale (I'm the one with the Bears shirt - GO BEARS!). This was the morning of our first smoke.

Apparently my wife was running around taking pictures with my Dad's iPhone during our first smoke. I didn't even know about them until I ran across them the other day. Here is one more photo from the morning of our first smoke. That is Dale on the left and me on the right.

I was just getting ready to post a similar thread: who is getting exciting about WSM Smoke Day 9 I just picked up my 15.80 lb packer beef brisket a couple of hours ago.

I was pretty sure I read exactly that in my WSM 22.5" manual. (i.e. helps control temperature)

Thank you sir.

Thanks for the feedback thus far. Randy W: Why no sugar in the rub?

So I have been doing a lot of reading and researching for this upcoming weekend but haven't got it all figured out yet. Last Saturday I was going to walk around the Memphis in May World Championship BBQ contest and take some pictures but decided I would spend that money on some books. So I...

I thought about the Cajun Bandit door which is stainless vs. the included aluminum? door and wonder if there would be any performance changes with the Cajun door?

I've seen a lot of messages here regarding the doors on the Weber Smokey Mountain. I have also seen 3rd parties selling a replacement door. I purchased my WSM about 3 weeks ago and smoked with it twice now. Before the 2nd smoke we sort of lightly re-shaped our door a little bit to make it fit a...

Brisket :) Been researching and reading for several days now. :)

Without water in the pan won't the temp be fairly high? Are you going to leave it unattended overnight?

Dog looks like she is ready to eat already. Or as her eyes are saying "let's get this thing fired up already". :D

You didn't mention which method you used to light the fire and your fuel source. As Bob Bass taught me, that can make a difference across the entire cook. ;)

I am a noob but everything I have ever read pretty much says NEVER to close the top vent. :) Over 250 seems high. You put water in the pan?

Next smoke is May 25th and I've decided on Brisket. Cannot seem to get any good turkeys around here at the present. Funny story for you... During the Ribs/Chicken cook last weekend some issue came up and Dale was thinking one thing and I was thinking another. I ended the debate with "we're...

We're skipping next weekend and going to think about what we want cook for WSM Smoke Day 9 on the 25th.

We ended up going with the "eating test" on the ribs. :D

Yes, they were good. Me personally, I liked the pulled pork last weekend so much that it was hard to top. ;) Chicken breast was moist and delicious. (I only eat the white meat) Dale said the other parts of the chicken were good too!

Also, the PAM/cooking spray in the water pan worked nicely. Rinsed out with cold water easy.