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Made a 5 hour brisket per mad mad beyond eggdome's instructions. It turned out pretty good. It was a 6.5 lb flat, smoked for 2 hours at 250 dome temp, then tightly double wrapped in foil and back on until done. When I put it back on, the internal temp was 145. Once back on, I set the dome temp to 275 and the internal hit 200 in just 2 more hours. Maybe, I should have left the dome temp at 250 and let in cook longer. It was very good and there was around 2 cups of great juice to go with it.[p]<img src=http://www.cuconnections.com/brisket.jpg>[p]Oh, and this is my prototype for a XXL BGE. It has a 34" cooking grid and over 900 square inches of cooking area. I haven't pitched it to the BGE folks yet. I still have a few design issues to work out. Thought I'd give you chaps first peek. It is a little squat looking, isn't it?[p]<img src=http://www.cuconnections.com/xxlbge.jpg>[p]