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  • I was surprised, but the brisket was a success. Tender, juicy, nice smoke ring, and it tasted good too! I'm sure a Texan could find fault with it, but for us native Californians, it was a hit. Stayed warm in the cooler for 5 hours. I fully expect…
  • Glad to see someone else is doing an overnight brisket on Christmas eve. It's 12:35 am, got a 10lb. whole brisket stabilized around 250, thinking about heading off to bed. First brisket cook for me, and after many days of searching hints on briske…
  • Thanks for your reply. I have used his grilled pizza recipe before, but not on my Egg. I want to make a high temp pizza now that I have a BGE, but have not determined which dough to try, til now.
  • Which dough recipe did you use from Peter's book? Pizzas look great!
  • Many thanks to everyone who responded to my post. I am going to wimp out and cook the kalua pork in the oven. We are having family and friends over and I don't want to blow it for a crowd. I am going to use the egg on Sunday for beer can chicken …
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