Originally Posted by Smokey Al Gold
You're right now that I think of it all we did was eat. We were in Campwood TX at Cooksey Park. Did a little fishing and drinking.
That brisket is beautiful! I've always cooked brisket in about 6 hours on an ECB and a Weber 22.5 indirect with great results. I am just about to start learning on a horizontal offset at lower temps to see how that goes. (see the NBBD thread today) It will definitely give me more cooking space and I think that will be a great way to cook poultry. I'll see how it goes, but I suspect that I am going to prefer higher temps for brisket.