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Tony..I recently did a 6.5lb pastrami..3/4 of the cook was at 235-250 lid temp/last 1/4 was 250-270ish..took 6 hrs to reach 165 internal... It is said it shouldn't take that long in the cooking section.. hope it helps

Jeff.just to chime in..I too use Weber cubes. 3 cubes on metal trash can lid for full chimney.. 2 cubes for Minion Method with chimney propped on inverted lid edge to get better coverage from flames (coals stacked to one side) They light in the wind,never had one go out..and are cheap too...

Kevin..Thank You very much.. wow.. I'm speechless.. Have all needed items...

Phil..great find.. Ditto Doug's answer on the Brinkman pan.. Ron

Bill..don't wrap it...just sit it in fridge.. I too have a "apple brined" turkey for Sunday dinner..in brine right now..but drying time is gonna be short about 4 hrs if were gonna eat at dinner time...it didnt get soaking till noon today.. I did a 7 lb breast a month ago..skin finished a...

check the bratwurstpages.. like the "bratwash" recipe.... never tried bratwurst gonna have to.. done like Bob T while cooking something else.. Ron