I've got a 11 lbs packer I'm smoking on my WSM tomorrow. This will be my first time smoking a brisket. My plan is to smoke it at 250 until the IT reaches 190 and then start checking it every 5 degrees using the probe method. I'm worried that when I pull the lid off to check it, the smoker temperature is going to jump. Is there anything I can do to keep it down or should I just be as fast as possible with my checks? I was thinking about closing the vents before I pulled the lid, but I'm not sure if that will make a difference.
Thanks in advance,