I have got a 15 pound clod that I am going to cook on my XL BGE. I have cooked them on other grills before, but this is the first one on the BGE, as I just got the egg from Santa. I cook these instead of briskets because I find there is less wastage. If anyone has any clod experience I would love to hear it. I am just getting into cooking by internal temps instead of look and feel, so any suggestions on internal temp? I have found the members of this forum are not your everyday grillers so I wait in anticipation for replys.