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Sorry Ken, one more question. Did you have the water pan in there and if so, was it empty? Thanks again!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K: I did a high heat butt cook yesterday, I maintained 350 degrees for over 5 hours and only used half a ring of blue bag Kingsford...

When I returned from the store the top level of the coals had ashed considerably. I put the door back and then propped a rod against the door so it was open about 1/2 inch. When I foiled the brisket it was crusted pretty well so things looked good. After another 2 hours I temp checked it and...

No water pan in the smoker. I'm sure this has something to do with it. My foil pan had a hole in it so I went to the store and asked the misses to watch the temperature when I placed the 30 bricks over the full ring. When I came back she told me she took the door off cuz temps were not...

I'm about 2.5 hours into my high heat packer smoke (14 lb). This is my first high heat brisket on my new 18.5 WSM that came last week. I'm battling temperature fluctuations. I started off using the minon method and followed the steps on the high heat brisket thread. Temps have been 310-365...