Quick question......Gonna use my new WSM for a 7 lb brisket. Have done lots of butts, ribs, chicken, and turkeys, using a Weber Kettle. Would ya'll recommend using the Minion Method or not with the WSM? Got all Saturday to lounge around (probably end up mowing the grass). Planning on firing the smoker up around 0630hrs to eat around 1830 - 1900 hrs.