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  • University of Texas at San Antonio. Still undefeated as of the time of this writing!  
  • I noticed the Weber Bullet. Does it ever get used anymore?
  • Sometimes I use Cowboys charcoal. That is, Dallas Cowboys charcoal. Because I am an American, and I like America's team. If you don't like America's team, you must not be an American.
  • I do have my CT, but for what it's worth, I don't think it serves much real purpose. When my metal top kept coming off, I put a piece of gasket around the inside of it. Now it never comes off accidentally, and sometimes it won't come off even wh…
  • I cook mine at about 200 for about 12-14 hours. I foil it after two hours. It will eventually get up to 180 degrees. And it will be nice and juicy. If you don't foil it, it will dry out.
  • Briskets are what I cook the most of. And I've messed a few up, but I figure that's how you learn. Here's what I've learned. First, 275 sound a little high for me. I like to cook mine at 210-220. Takes longer, but tastes better. Also, if you…
  • That happened to me--the metal top came off, fell on the concrete, and broke off one of the "ears". (I had to have it welded back on. I put some of the gasket on the inside of the metal top, and that took care of the problem. I also tried drilli…
  • I have a Large, and if I could do it all over again, I would get...a Large. The mini is a joke. The small is not really practical. The medium takes up almost as much space as a Large. The XL is just too massive. The Large is just right, and…
  • Make sure you stop by the Koffee Kup Kafe on the way!!!
  • Actually, here's a better link.
  • There's really only one kind of charcoal to use--at least if you're an American--and that's the charcoal of America's Team--the Dallas Cowboys.
  • What mixture do you use with the beef broth/butter? Is it a 1 to 1 mix?
  • I plan on using a packer trimmed brisket, so it's not exactly the "trimmed flat" that you're probably thinking of. Does that change things?
  • In my humble opinion.... I doubt that I would ever get anything other than a Large. The mini is a joke. The small is too small to be really useful. The medium will take up almost as much deck space as a large, but it might be hard to cook some o…
  • Did you wrap it in foil? I'm really torn about whether or not to foil it. And did you sear it first? I've found that it's really difficult to sear a brisket on the Egg.
  • So it seems that nobody really uses the idea that I had (before I heard of the Spider/AR/Woo3), which is to put brisket on bottom, put the Grill Extender on top, then use the V-rack to cook ribs? That is originally what I had in mind. Do you lay…
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