Still fairly new to this but I have another temp control question. This last weekend I tried a 15 pound brisket. Put it on at 6:30 PM after I thought I had the temp stabilized at 250. I started it up, put the plate setter in and thought I had it fairly stabile when I put the brisket on - it was at 250 for 20 mintes or so before I put the meat on. At 11:00 my egg grate temp had dropped to 200 so I went out and opened up the daisy wheel just a tad. Forgot to turn the alarm on my Maverick back on and woke up at 5:30 to a grate temp of 390. Needless to say it was done way early.
How long do you guys let it stabilze before adding the meat? Do you find yourself having to do many adjustments during a long cook? Should I be trying a different approach?