TVWBB Hall of Fame
feeling like i'm behind. today is a big day. will make a lot of progress. and i have a good sous chef with me which will reduce me walking the kitchen and more hands to get stuff done. going to trip and salt the brisket for an overnight dry brine today. plan is to light the fire at 0600 tomorrow and be on the grill by 0646/0700 for the cook. figuring a 8-9 hour cook and then rest for a trimmed 13#.Good first day!