I have been absent for awhile, (mid full kitchen remodel) and I have the itch to cook. I got a thermoworks Smoke on BF and plan to use it this evening to do a midnight brisket cook. I plan to follow the instructions here(minion method), it is supposed to get down to 21° tonight. Any tips or things I should do for cooking in the cold or will the WSM hold temps good through the night?