First real smoke today

[billmc40]

Yesterday evening I started the WSM using the minion method. I used app.8 pieces of fisted sized hickory. I smoked a pork butt and my first brisket. I used the dry water pan method. I noticed that my maverick 732 and lid thermo were quite a bit different. As much as fifty degrees. I had place the pit thermo probe close to the door. The pork butt was done after app 13 hours and an internal temp of 205. Pulled like a dream. Had good flavor I notice a had a few temp spikes as high as 325. I didn't open the pit once I started. The brisket was a little brunt on the fat cap. I am wondering if I didn't have wood chunks catching on fire. I am just wanting some input. Thanks for the help.
Bill

 

[bama bbq]

Temp differences aren't that unusual between the dome and the grate level because you're measuring in two very different places - especially between the Mav probes and the analog gage. 

"a few temp slakes"?  Do you have air leaks?  If so your wood may have very well caught on fire.  That's an awful lot of wood IMHO.

"burnt"  Don't mistake a nice black crusty bark as burnt.  Brisket often looks like a meteorite when it's done smoking.

 

[billmc40]

Temp differences aren't that unusual between the dome and the grate level because you're measuring in two very different places - especially between the Mav probes and the analog gage. 

"a few temp slakes"?  Do you have air leaks?  If so your wood may have very well caught on fire.  That's an awful lot of wood IMHO.

"burnt"  Don't mistake a nice black crusty bark as burnt.  Brisket often looks like a meteorite when it's done smoking.

I followed the minion method using the soup can in the middle and filling with well lite charcoal. I either seen or read the info here or over at Vitural Bullet. I agree I thought it was an awful lot of wood chunks.I am now thinking 4 chunks. I have only used hickory chips a very few times till I switched to amazn pellet smoker that would never fully burn in the gen2 MES, but I learned from that I could mix chips [maple hickory cherry] so maybe the smoke was to hikory for me.I have plenty of left overs and will try again with chickens in acouple of weeks.  I still think part of the brunt was too much fat and a good crust. I didn't have a sour or cresot taste in anyone opinion, and a 13 pound trimmed brisket is basically gone.

BillMc