6 lbs of pork belly. 22.5" WSM, PID 4, 2, 0.01, 15, on at max only unchecked. All bottom dampers closed(except the fan) top vent wide open.
set temp 195, probe 1 and 2 pork belly, probe 3 ambient temp(not very accurate, its in the mid 60s)
http://brisket.isasecret.com