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  • Amen to that, we are definitely our own worst critics! Thanks for all the kind words! I'm definitely a lot more comfortable cooking for a large group now. It'll be easier next time (and word has spread at work, so I know there will have to be a n…
  • Everything came out great!  Ribs shown below.  Probably not competition-worthy as they're falling apart a bit too much for that, but my guests loved them, and that's all that mattered tonight. The brisket turned out great too (second photo below.)…
  • Thanks, GreenhawK!  Appreciate it!  Just entered phase 2 - might need to get a little more space between the slabs, but we're moving along... Pic below-   I'll let y'all know how it turns out in a few hours! Theron
  • Will do! I've done both brisket and ribs at the same temperature, just not simultaneously before.  The way I've got it planned out, the brisket will be on for about double the time as the ribs, so hopefully it'll pan out... otherwise my guests ton…
  • Decided to go with a two pronged approach for tonight... starting a brisket now, it'll end up with about 10 hours of cooking time or so. I'll come back home around noon and add the ribs to a second tier, they'll get about 5 hours in before I get hom…
  • Thanks, Ragtop99- good info on the top rack cooking faster, I didn't know that.  Makes sense though- heat rising etc.  Yeah, I think I'll probably stick as close to 225 as I can, good call!   Theron
  • Whoops, not 10-11 hours... probably more like 6-7... jeez.  
  • Just bought the ET 732 and it's sitting in the egg now, monitoring some pork loin!  Bought it based on reading some of the posts here, so thanks for the advice!  
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