I had trimmed off a hunk of the last brisket I cooked. I trimmed it up, rubbed it out and wrapped it for the night. A rather chilly Buffalo morning, in the 30's almost filled the basket with Malis Lump, some hickory and lit a chimney. Brought it up to 225 and laid it on the grate. I'll foil it at 150. This smoke has taken a little more tinkering. I can usually close the damper all the way and maintain 225. I sealed my firebox seams and it's tight. Being pretty cold outside I've opened the vent a little bit and have been steady here at low 230's Been on 2 hours temp coming up nice. Finished product will be posted when it's done. Really looking forward to the US Grand Prix! From Austin Texas! 2:30 my time.