@tarheelmatt Dam that sucks dinner guests backed out. You interested in seeing the Nations Capitol for dinner? Load it all up and I'll give you directions to the firehouse. I'm sure every one here would love all your hard work.
I would say start now to give yourself some wiggle room. I have only done 3 or 4 briskets but they have all been around 12-13lbs and the times have varied greatly. From 10.5 hours to 17 hours. So I say start now and if it finishes early FTC till it is served. Good luck.
@griffin to ship the ATV to Texas may just cost us all the profit we stand to make. I think CGS needs to open a second facility here in Denton MD and I'll run it for them. Then no matter what denton people look up they will always find the CGS.
The temp was around 550 degrees. This is where I have been cooking them for the last year or so. I started the pizza on parchment paper as GF dough is very sticky. After it cooked for a few min I removed the parchment paper and let it cook for a bit. When the crust was done the toppings were still very moist. This may have been because it had precooked bacon and pineapple on it. After looking at the crust I decided to try putting it on a raised rack. In my opinion the raised rack made it better.