Got the Call now what gauges do you suggest

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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
 
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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.
 
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
 
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