I'm a beginner at the WSM, just got mine last week. I tried a small brisket, 5.5lbs trimmed. I think I took it off the smoker a bit too soon. I cooked it for 7 hours and the temps were very steady at 225 to 240 for the entire period. I used the Minion method and it was hot and calm all day (North Texas). Anyway, I was just curious as to what the general consensus was about the best technique. Is the Midnight Cook or the WSM smoke and finish in the oven method the one most preferred? One thing I did this week was to invest in a good probe thermometer. I've gotten from this forum that taking the brisket off 185 to 195 and then resting in a cooler wraped in foil. Just looking for some input from all you vets.
