Hi all, my name is Mark. New to the whole smoking thing but been grilling for quite a while. I recently bought a WSM 22inch and have been practicing! I have a large easter dinner for quite a few family members and want to get it right. I am sure I will be annoying with quite a few questions I am an engineer for a technology company so my record keeping is pretty solid. I track temps and times etc throughout the cooking cycle. This last weekend I tried a trimmed brisket but was using the internal temp for a full untrimmed brisket with the tip on it etc so that came out over done but edible, and the porkloin I cooked to an internal temp of 155 and let rest for an hour and it was PERFECT! I am looking forward to talkting to you all in the near future!