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  1. One of the nice things about working from home (and having my dining room be my home office) is that I can get up in the morning and throw something on the grill for dinner - even a brisket. One 6 lb brisket flat, trimmed, scored, and seasoned with simple salt and pepper on the grill and a couple of lumps of cherry wood in the basket at 11 a.m.: Close to 7 hours later and probing like butter: Wrapped in some plain, unbleached newsprint to rest for about an hour: And sliced. Yum. As it turns out we didn't have this for dinner tonight because something came up for H at the last minute. So I had a few nibbles and set it all aside for lunch tomorrow. The drippings have been reserved and I'll be making a brown gravy with them for use at a later meal! And for those who are interested, These were the settings on my Joe Classic, using a Kick Ash basket and Quebracho lump. I put 6 huge pieces of lump in the basket, filled in around with some middle sized stuff, and put a little bit of small chippy stuff on the top to light. Lit with a half sheet of paper towel dipped in oil and dialed it right in to 245°. Top vents completely open: Bottom vent a mere sliver: Held within 10° of this the whole time: Thanks for looking!
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