Hi all, I am out in CA and have had a 22" WSM for about 5 years now and have tried smoking quite a few items including: Turkey (whole, legs & breast), Salmon, Trout for dip, Cheese, Meatloaf, Ham, Pulled Pork, Baby Back and Spare Ribs, and most recently Brisket. I read up on Brisket techniques before starting and it turned out fairly well but not perfect. It took longer than expected and dried out a bit. I had a couple questions specifically to the stall temperatures I witnessed which is why I am joining the forum. Should I post on this thread or create a new one under a brisket category? Looking forward to participating on this forum. Happy Smoking.