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Thanks, Travis. I haven't even been outside yet today to take the measurements. Gonna grab one today, as well as a brisket for tomorrow.

I live in the high desert. I have a covered patio. Still use the cover, though.

Anyone know what size saucer the 22.5 WSM takes? I'll take the tape measure with me...

I've used nothing but kingsford blue bag and never had an issue. *shrug* And thanks to this site, people at work think I am a bbq genius.

Actually this was my 2nd. The first was the 10 pounder and it came out better!

Forgot to take sliced pictures, though I do have one of it uncooked and one of it half cooked. This was my first 'smoker' brisket. I have been cooking them in the oven for years, low and slow. Usually with dry onion soup mix for a rub. Delicious. However... now that I know how much better...

Sorry... that bad boy was cooked last week on wednesday and gone by Saturday.

Two words for you, my barbecuing brother... covered patio!

The first brisket I ever did was 10 lbs and it came out perfect. I am going to get another 10 lb and see if I can duplicate that effort. I used a mixture of oak chunks and apple chips on this one.

Took about 10+ hours at 235 degrees. A lot sooner than I anticipated. I may have even let it go a bit too long because internal was 200 and it was just a touch on the dry side, but still moist enough to be delicious.

I dunno. While that looks really good, I did a 10 lb brisket a week ago that came out perfect in 9 hrs, low and slow. *shrug* As long as it comes out tender and tasty... who cares, right?

I did my first brisket today. Got a 10 lb USDA choice, untrimmed. I rubbed it with some homemade steak rub and a bit of montreal steak seasoning the day before. Using the minion method, I had the temp between 220-250 for 8 hrs and it was 190 internal temp. I left it on for 1 more hr, wrapped...