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I only open the vents slightly while the smoker is coming up to temp. Having the vents fully open seems to light too many of the surrounding coals and creates a sort of "runaway" situation, making it difficult to avoid a high temp condition. The downside is it takes quite a bit longer for it to...

This happens regardless of how many lit coals you start with?

First off, thank you for all the help. I'm sure a question like mine has been asked a million times, so thanks for taking the time to respond. It was indeed a Choice. I picked it up from a local meat market and it looked great. The first one I did was a Choice from Costco. Even though they...

Thanks Dustin and Bob. To address Bob's specific questions regarding my process: 1) Cooker: 22" WSM 2) Water: I use a clay saucer in the water pan 3) Rub: My last rub was Turbinado sugar, salt, pepper, granulated garlic and onion, ground coffee, paprika, ancho chili powder, couple others. I...

Hello - I'm looking for some guidance/advice regarding smoking a brisket. I've been following this forum for a while, among others. I do plenty of research, watched countess videos. I am discouraged as to the outcome of my briskets. particularly the slices off the flat. I'm happy with my...