Picked up my meat today for the 4th and ended up with a 15lb packer and a 10lb butt :ohmy:
Two issues, the brisket is wagyu and I've been told they cook faster than regular briskets, so i'm going to anticipate ~1 1/4 hrs per pound which would mean it will go ~19 hrs.
The butt is bone in and I'm figuring 2 hrs/lb for 20.
I went to Home Depot and picked up a few 10 inch bolts that I'll use to extend my regular grill extender up higher than normal so I can jam that big packer over a brick and onto my BGE large surface. The butt hopefully will fit on top of my rigged top grill. :huh:
Wish me luck and any advice would be appreciated.
Cooking @ ~240-250 dome.