Playing some more with the xl. Did steaks and asparagus friday night. Note to self, keep the cast iron skillet as close as possible to the lump while blackening for best affect. Finished the steaks to temp in the dome. Shrooms in the foil pouch.
Today, slow smoked a 6.5 pound brisket flat. On at 6 am, Hit the first shot off #1 at 8:40 for a lazy 18 holes.....gotta love the egg and guru combo - no worries.
Pulled the flat around 5pm, 1.5 hours in the cooler. So tender, it cut with a fork. Split down the middle when slicing.
Ever wonder how important the point is to a brisket's tenderness and moistness. Check the bottom side of the brisket flat as some of the point was still present. Pics are the same flat, just 180 degree shots. Juicy!