Yes the temperature is fairly hard to get right. It is just the second smoke in my
WSM and apparently they are a bit wild for the first 5 or so.
Currently foiled just because it was around the "danger zone" for almost 5 hours. Obviously it's an American invention but hey, I thought I'd give it a go as the brisket was starting to look less moist.
Link to danger zone stuff
It does mention that the danger zone for beef is up to 145 F and I am technically over that. Ah well.
Looking good sso far though. Still stuck at 162 for now.