Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.
Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.
LBGEx2, Santa Maria Pit x2, OK Joe Offset, 3 Sizes Weber kettle, Blackstone 36" SS Griddle.