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I'm about to in the next couple of hours. Have a 14lb packer brisket and two pork butts going on for a party tomorrow.

Thanks for the help guys. It came out great. I did have something I wasn't planning on happen. Once it reached 195 degrees i probe checked the brisket and it wasn't quite ready yet. After about another 45 minutes or so the temp had dropped to 190. I didn't expect that at all. I probe checked it...

This weekend I will be smoking my first brisket and have a few questions. Company will be coming over in the afternoon with my plans to serve the brisket around 5 p.m Saturday. I have a 13lb brisket and was planning about 1 1/2 per pound. Hoping to keep the temp around 250. Have been having...

Robert, Sorry about that. I'm using an 18.5" WSM. I foil the pan for clean up but have not put a saucer in there. Maybe I will try that next time, or try water. Just about everything I've read said don't use water, but I'm still experimenting with what I like to do. Thanks for the replies

I'm relatively new to the WSM, but I'm having a hard time with temperature control. I'm using the minion method and lit 15 kbb briquets in the chimney and I'm having a hard time keeping the temp below 250. I was aiming for 225 and I have all three bottom vents fully closed and had to close the...