bbq wrote:
> JasonW wrote:
>> I am doing my first brisket this morning, and am beginning to worry.
>> I put it into the WSM at 9:30, brought the dome temp up to 220
>> (actually it peaked at 250, but I dampered down the bottom intakes
>> to nearly nothing). Using the Minion method for the coals.
>>

One last thing, don't fret higher temps up to 275, heck many like to keep
the temps up around 250 to 275 the whole time. Spikes over that dont do any
damage either.
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