Thanks to everyone for the tips on my virgin WSM cook Sunday. The ribs turned out great and my Packers won. A great day indeed. I am making a 9lb BB for my friend and his family. I wanted to give you all my schedule and ask 2 questions. Here we go: Wednesday: -rubbing BB around 10am -around 9pm I am getting the WSM ready. I will take BB out around 8ish to get to room temp. -plan on putting BB on WSM around 10pm Question 1) should I putt the one BB I am making on top or bottom grate? Thursday: - will wake up around 5:30-6:00am and check. Do a quick basting, temp check, coals check etc. - will keep an eye on it until it hits 160 Question 2) should I foil it for the rest of the cook or just ride it out? I have read many opinions and welcome any input. I have until 5pm to get ready so I do have all day. -once it hits 195 I will pull and let it sit on table for 15 minutes then I will put it in foil pan and into cooler for 1-2 hours or so. Then shred and be done. All advice welcome!