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Brisket

Hi! Im new to the world of BGE and i'm planning on cooking a 9 1/4 pound beef brisket tommarow and I was wondering how to cook it? I normally do only a 3lb or 4 lb brisket and cook it in an aluminum pan filled with whiskey and beef broth sitting on top of my BGE baking stone and the pan I have for this 9 pounder is too big for the egg. Also when doing indirect cooking, is there a difference between using the baking stone and the plate setter?
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