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Ok...I'd go 120 seconds per side on the sear... if they are 2".
(30 seconds per .5" is a good rule of thumb).
At 425....(depending on how close to the coals you are)...start with 5-6 minutes per side...and go from there.
I'd count on at least 5 degree rise (if not a bit more) in the rest phase! The thicker you cut'em...the more heat they'le hold!
If I had that kind of Pot...I wouldn't have had to by the "Certified"...we could have driven off in the Chicken Mobile...lol!!
We sure have enjoyed our Cauldron so far! When we're done it's gonna kind of be a focal point with some nice seating all around over at the end of the back yard.
Trust me...I will leave no forensics...no Jury will convict me!!
Planning on hitting the "turds" with some Southern Indiana Grade B Maple Syrup, (from my Great Grandpa's Farm) at the finish line!!!
I beeee likin' some heat...with a little sweet!
Indeed ...Randy 1!!
Ground Brisket its the Buuuga' meat of choice here at the World Headquarters Building...since 1864!
Ok...maybe not quite that long....lol!!!
Nice pics too...thanks!!!