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It ran 265-275° with water, after the water dried up and I had the roast in a pan it jumped up to 350ish and I backed the vents down to half, then around 325°

So last week the wife sends me a pic of her at Walmart with this in her hands. Didn't think I was going to be getting the 14.5"wsm, but since it was half off what the heck! Had my first cook on it yesterday, just a little beef roast. Started with a full chimney of mostly lit charcoal, put some...

I've noticed a better ring if I have a good clean smoke coming out and not the thick white smoke.

Outstanding looking brisket!

I have the 22.5"wsm also, and my biggest problem was the door. I replaced it with the cajun Bandit ss door. Have you checked to see if the wsm is out of round? That would be my guess as to why you get so much smoke out of the lid. I never did the gasket thing on my wsm's and never get that much...

I've only done a few picnics before. I've just cooked them like a butt. The ones I had didn't have the skin on. I think they were a little drier then a butt though. Good luck and hope to see some pix!

I've done 8 butts on both my 22.5"wsm and 18.5"wsm before. You should have no problem with 6 on a 22.5"wsm. My advice would be to get the wsm good and hot before you add the meat, say 300°. Then add the butts and let it ride with all vents open, no water in the pan, and shoot for around 275°. I...

That is a great looking brisket my friend! Good job!

At around 250° 3-2-1 is definitely too long for baby backs in my opinion. I've done 275° 2hrs-then foil for 45mins (1hr if you want them falling apart )-then sauce and 15mins more. Worked out very well.

Must of had a great teacher. They look outstanding!

Awesome! way to get him started young!

Looks great! I finally used mine again last weekend for burgers.

I've done 8 at one time. 3 is no problem for the 18.5"wsm.

Outstanding looking brisket! ��

160° is when I foiled it. I pulled it around 205° as that is when it felt tender. For a corned beef I would not inject it myself, its got a lot of flavor in it already. I used the same technique that you would for a regular brisket (just didn't add any smoke wood )

Well this was a "corned " beef brisket which has been cured. A regular brisket is more your traditional bbq. HH is a great way to do a corned beef, as I like less of a bbq flavor on corned beef( as I didn't use any smoke too) . But for a Texas style brisket I prefer low-n-slow, that way you get...

Was at my local Shamrock foods store and saw full packer corned beef briskets and had to have one!😊 Used the little seasoning packet that came with it and added a rub of my own. On the 22.5"wsm she went. I removed the water pan and was gunning for 325-350° for the cook. I didn't add any smoke...

Definitely nailed it!

Same here, but I also got a compression latch for it too.

I'm a fan of Bad Byron's Butt Rub.