Steve Gogolinski
New member
I cooked a 5 lb. brisket flat a couple of weeks ago. I put it on at 9 pm figuring it would be done around 1:00 a.m. or so. The WSM ran at temps between 245 and 338 at times, then stabilized at around 250 for the most part. I figured it would cook alot quicker.
It did come out very good though.
It did come out very good though.