Canada Day long weekend is almost here, and I'm mentally preparing myself to cook for a small crowd. I'd like to do a brisket and a pork butt on my WSM. I've been reading a lot on how to cook a nice brisket, and know that it can take up to 20hours to finish nicely. So, how on earth do I get a long cook on my WSM? (22.5") I've always used the minion method to start, and have used both lump charcoal and briquettes. (I haven't decided which i prefer) Should I start off with more coal at the beginning? Add more unlit coal on top of the hot coals later on if I'm running out of fuel? Add hot coals if needed? Any advice is welcome, and thanks in advance!