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Thanks to everyone who responded. Great info from those in the know. I will try fewer lit coals on the next cook and see what happens.

Thanks. I kinda thought I used too many lit coals at the start.

Brisket was really tender and had great flavor. I would have liked a little more moisture, but with some sauce it was as good or better than restaurant. Can't wait to do another.

Definitely loving it so far. The only problem is finding time to use it as much as I want to.

Actually in Katy as well.

At least one location is. Good food. Always a great place for lunch.

Just looking for thoughts. Didn't have too much trouble, but wasn't quite getting what I wanted. Doing a brisket on my 22.5 WSM and using the Minion method. Almost full ring of unlit blue bag, and about 3/4 full lit. easily kept 250-260 all day (had some trouble keeping it down as night fell...

Just wanted to say hi. I am new to the forum, but have already benefited from the expertise here. Just got my 22.5" WSM and completed my second cook. Also have a 22" Performer Deluxe. Just made the transition from gas back to Charcoal after 25 years and I am wondering why I waited so long...