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Thanks Aaron, I appreciate the feedback. My WSM is the 18.5 model. I've had for about 3 years now and I think its pretty well seasoned. I've done a bunch of pork butts, ribs, hot dogs, oh yeah and several batches of moinks, which I can never make enough of. I've heard it both ways with regards...

Thanks Mike. I'm probably going to go around that size. One question though. I know it's temperature process when it comes to knowing when meat is done, and I understand about the wrapping option and resting the meat. If I run temps between 220 250 approx how many hours are we talking here for...

Thanks Roger, kawboy, tbrtt. With all these great tips. I don't know how I can go wrong. I'm going to put it on late sat. night. My WSM seems to provide pretty even heat so I think I'll go with fat cap up. I'm going to put water in the water pan and I'm also going to put a pan on bottom rack to...

Thanks everyone, I appreciate the enthusiastic welcome. Ok let's get right down to business. I read a 2013 post from this forum a member put up about smoking his first brisket. Someone named Eric helped out with a lot of great advice and tips. The guy posting had pics of the brisket. Eric...

Thanks everyone, I appreciate the enthusiastic welcome. Ok let's get right down to business. I read a 2013 post from this forum a member put up about smoking his first brisket. Someone named Eric helped out with a lot of great advice and tips. The guy posting had pics of the brisket. Eric...

Hey all, glad to be here. I'm a native New Jerseyen and a machinist by trade. I love grilling and using my Weber Smokey Mountain smoker. I've done pork butts, a few picnics, and of course ribs. I've never done brisket. And that's why I'm here. From what I've seen so far in these forums I think...