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  • I just ordered the Wicked from Ace.  Looking forward to picking it up and trying it out.  I've recently tried the Full Circle lump from our local Super 1 store.  It had good mix of large chunks and mid-size pieces. 
  • Ok. Now I'm sold!
  • 220 is way too low. Especially since the trimmed all the fat. Trust me, bump that up to 275-300 and do 1-1.25 hrs per lb or it will dry out. 220 dome is 200 grate- way too low for anything but especially anything trimmed like that. Just this m…
  • Can't wait. I've done this before and loved it. I'm on my third bypass but worth it?
  • I will. Thank you so much for the information, I am no doubt loving the big green egg family
  • wow - thanks for the information!!  By the way - that brisket was cut with an electric knife.  Not all parts were bad, and I did end up dousing it with sauce and putting on Kaiser rolls.
  • sorry for the lack of details - i was typing on the ipad.  It was a 9 lb brisket that I did inject with marinade one day prior to cooking.  Towards the end, the probe did slide in pretty easily without much resistance.  The more I think about it, I …
  • Burgers, Ribs, Hot Dogs (spiral cut - see pics).  Just got the BGE two weeks ago and can't stop cooking, looking forward to cooking brisket this weekend.
  • I left it in the fridge overnight, uncovered to crisp up the skin.  Right before I put it on the BGE I covered it in EVOO and Fiesta Chicken Rub, nothing else.  I used a combo of Jack Daniels and Apple wood for smoke.
  • i LOVE cooking these.  next time, try some cream cheese inside as well with pineapple if you can find it.  if not, just get a canned pineapple and chopped finely.
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