Got the Call now what gauges do you suggest

[Displaced Texan]

Last pick of a slice from the flat

Looks great. I just posted about one I did. Slightly over done, explained in that thread. Yours looks great. Keep enjoying that pit.

 

[Danblacksher]

The only thing I did not get right is I needed another hour or 2 on the rest. I just did not start it early enough for when everyone was leaving the house. Like a three-ring circus here with 7 people going in different directions lol

 

[Displaced Texan]

The only thing I did not get right is I needed another hour or 2 on the rest. I just did not start it early enough for when everyone was leaving the house. Like a three-ring circus here with 7 people going in different directions lol

Understandable. Yep, I think long rest/holding is a huge and underrated key to great brisket. Well, not underrated around here, anyway.

 

[tbern]

Great looking meal!!

 

[Danblacksher]

yep, the hold is just as important as the cook. 3 hours minimum for me at 170 only because my oven doesn't go to 150. This first Brisket was to make sure I understood how the new grill cooked so I moved the brisket to every section of the grill and watched for hot spots but it did great. I have 5 briskets and a pork shoulder to cook for thanksgiving this year and I could fit 5 on this grill. On my old grill, I would have had to cook one a day for a week, because only 1 brisket or pork shoulder would fit without burning something. This Grill is a major upgrade