Fired up Mr. Big about 45 minutes ago, on this 25 degree Virginny mornin. Dome temp is at 220 now, and the outside of the dome is still freezing cold. Those ceramics are sumthin!! [p]The 3 pound "point" has been vacuum marinated since yesterday, with an occasional massage to force to ingredients into the chest. I look forward to slicing open the vacuum bag, and sliding the brisket onto the grate, while I smell the bite of oyster sauce and Eaton's jerk marinade (thanks again RhumAndJerk for the jerk). Nothin' like cooking on a crisp sunny day. [p]A chunk-o-chest kinda day.