It's almost the weekend again, and once again I've been volunteered to smoke another brisket (darn). I'm curious to see how my temps stay today. Since I live in Vegas and it's close to 100 outside already I think I might use a lot less charcoal today to keep my temps around 250. I added some mods to the chargriller today to help me regulate temp. I put two thermometers on the lid near the cooking surface, one near the SFB opening and one near the other end so I can keep track of cooking surface temps better. I'll add pics later when I get a chance. Today's brisket is going to be much the same as the last ones except I have a pile of royal oak lump (which I used on the chicken smoke some and liked) and hickory chunks to hopefully keep the smoky flavor in check. Stand by for updates.