Howdy ya'll....okay..now that that's out of the way, it's nice to be here. I just got the Char-Griller 50/50 with side firebox. Trying my first ever brisket today, not doing too well on temp control. It's a 8 lb. and has been on for 12.5 hrs. Was using lump coal during at beginning and stayed close to 225, but ran out and have been using Hickory chunks. Internal got to 183 finally, but then the grill temp started to fall below 200 a few times. Probably should have gone to the oven after plateau started. Trying to be true to my heritage and being a bit stubborn for my first brisket. Am at 167 now with grill temp at 205. Still not tender when using my handheld digital probe...so I'll probably go to the oven. Hope to learn much about smoking and will try to ask reasonable questions. I just got tired of having frozen brisket brought to me by my mom once a year from East Texas, so going to have to try it myself. Thanks in advance for any help I may get from the group.....
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