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My first brisket turned out great but timing was an issue. I bought the brisket at the "Butcher Block" in Brentwood, TN and he cut it into 2 pieces. The piece I cooked this weekend was about 7 pounds so I thought it may not take as long as some of the bigger ones I've seen on this forum. Friday night I slathered on mustard and put a healthy coating of Dizzy Pig Dizzy Dust coarse, wrapped in plastic wrap, and put into the refridgerator. I filled the firebox with one 8.8 pound bag of Ozark Oak and 4 chunks of Cherry wood for smoke. I started the XL grill at 4:00 AM Sunday morning, put in the plate setter, drip pan, and grate. The digiq had everything stabilized at 220 degrees by 5:00 AM. I put on the brisket and was hoping to be done by 6:00 PM that night. Well, it finally hit 195 degrees at 11:00 PM. I wrapped it in tin foil, 2 towels, and placed in the cooler. The next morning I took it to work with me and at 10 AM we had a "cutting of the brisket" party with my billing team. - GONE in less than 10 minutes. 18 hours of smoking eaten in 10 minutes. I took pictures of the lump after the cook - about half left after I stirred and knocked off the ash. I can't wait to do another one.
Two XL BGEs - So Happy!!!!