Dustin Flavell
TVWBB Pro
Alright need some advice. Not the first time smoking but only the second time on a WSM. Temps have been killing me today held at 220 for about 4 hrs. Then about 195 there after. Added a full load and roaming around 235. Internal temp of the pork shoulder and brisket is at 165 and rising very slowly. Keep pouring the coals to it? What's a good internal temp. 195 and have for dinner tomorrow? Thought I would fight too high temps not to low. Anyway what do you all think. Have breakfast for dinner and brisket in the morning