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@BilZol said: I think I've tricked my wife into starting the grill tomorrow and setting the temp. If I do this right, between my Stoker and her I'll be able to do all of this by text and talk.
You should give pause to any SWMBO skill-set development. You may lose the key to eggscape-time we all use to gain some well-earned independent operations. This is particularly related to adult supervisory beverages and the challenges of ensuring the BGE is properly behaving. Go forth at your own peril
As above, the BGE will do a great job of cooking everything on your list and much more. The versatility is what makes it quite attractive. Something to consider is that to get great food outcomes, the BGE is not a simple "fire and forget" operation. Give the forum a look and you will see that there is a learning curve to its operation and the various cooking styles; direct, raised direct and indirect. However, once there "all is well." FWIW- Many here have multiple BGE's as you would expect from those who spend time on the forum. May want to have some flexibility in your design to accommodate BGE siblings down the road
Sliced brisket will dry out before your very eyes. Next time slice on demand and that will help. Since we don't know the post-trim weight I will offer the following, of late I have had them cook (Costco Prime packers) at a pace of around 0.7 hrs /lb with about 250-270*F on the calibrated dome. The cow drives the cook and the key is the probe like buttah feel in the thickest part of the flat which you had. BTW-I would check the dome thermo calibration-I always check it before any L&S cook. It's the one indicator you have regarding the cook. FWIW- Edit: Welcome aboard and enjoy the journey.
For a low&slow cook you don't need the quick read thermo. All you need is a means to know when to start checking for the ease of bone removal. Any calibrated el cheapo oven proof thermo will do the job. I would check your dome thermo again in boiling water. With your temperatures it should not have taken 14 hours but sometimes the piggy gets stubborn, especially as the butt size gets smaller. FWIW- Regarding thermo placement, I just look for a thick section and not in a fat pocket or touching the bone.