Picked up a 7.725lb choice brisket flat yesterday. Brisket is a little thinner in parts than I would have liked. Looks like brisket has a decent fat cap that kind of made it hard to tell in packaging how thick meat actually was. Trying to go low and slow in my WSM. Just installed new Cajun Bandit door. No leaks! Why Weber doesn't make that stock is beyond me. I'm running Stubb's briquettes that I picked up at Wally World last night and using the fuse method with no water in pan. Temps have been hard for me to regulate in my first few cooks so trying out the fuse method. Currently at a pit temp of 207 and seems to be holding at that with all vents wide open. It's a cold 31* morning here in WI. Hopefully should get some nice smoke flavor if I can maintain these low temps for longer. Wanted to get done by noon game, but not betting on that happening. Just jumped to 210 as I'm typing! Aiming for 225*. Rubbed with kosher salt/black pepper and A1 as my binder. Injected with beef broth, worcestershire sauce, garlic powder, onion powder, tad bit of cayenne. Usually I wait a few hours to put meat probe in, but decided to probe right away so I don't have to open lid. Fuse method seems to take a lot longer to get up to temp so don't want to lose that by opening unnecessarily. Planning to pull at 150-155 and foil and then back on til 203*, but I will start probing for tenderness at 185. Went fat cap down this time.