After failing on my first attempt at a brisket a few years ago, I had the urge to try another one. So I picked up a 6.5 lb flat the other day and rubbed it with a generic rub for beef last night. This morning I got the WSM fired up and threw the brisket on with some split chicken breasts with a jerk rub. I have hickory and red oak in for the wood. This is also the first time I'm smoking without my Maverick thermometer, Left it at a friends house 200 miles away. But I have some instant read therms. So wish me luck. So far its been on the WSM for 2 hrs. Trying to maintain a smoke temp of 225 off of the lid thermometer. As I think the upper rack temp should be about 10-15 higher than what the lid shows. Does make sense or am I wrong on that one.