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I usually add more Worcestershire Sauce than specified for viscosity purposes. Kinda messy but came out the winner of all the rubs I've tried. On the north side of "warm" to me, some of ya'll may want to cut back on the Cayenne Wet Rub 2 Tbl Cayenne 1 Tbl Paprika 3 Tbl Brown Sugar 1 Tbl Salt...

I notice that some of ya'll are always talking about waiting for the WSM to get up to temp. After learning that the smoke ring is entirely formed at temps < 145 degrees, I came to the logical conclusion that exposing the brisket to smoke for as long as possible at lower temps would yield better...

Is it best to open one vent at a time to raise the temp, or all vents partially?