first - thanks for all your help
method - **note** - i am a novice - first time - friday night - 7.5 lb - rubbed a bit of mustard - then used a liberal amount of D.P's Dust, course rub - i caked it on - saturday morning - oval stone - adj rig - digi q dx2 - in the egg at 7:00 am temp 225- 5:00 pm - 175 - foiled brisket and back on egg for one hour - uncovered, rest, sliced at 6:30 to the delight of all -
the only sad thing is - i am not sure if this "delight of the palate" can ever be duplicated - it was so tender, great bark and oh, so gooooood !
again thanks for your help - mr toad
In dog Beers - I have had only one !