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Thanks for all the great posts on here! I am braving my first brisket this weekend 11.5lbs full brisket. I have read a bunch of the previous posts on briskets and am now just trying to figure out how I am going to go all that time without lifting the lid and if I am actually going to be able to go to sleep with it cooking.
Any additional advice for a newbie appreciated. I am attempting this without a digiq or any of the assists. I did pick up a maverick thermometer.