I rubbed the 9 pound brisket with a 1, 2, 3 rub (1 part of cayenne pepper, 2 parts pepper and 3 parts salt) and put the meat on the grill at 7AM. At noon, I placed 3 split breast chicken on with one rubbed with fajita seasoning the the other two with a chicken rub. After 7 hours at 2PM, I wrapped the brisket in foil and moved it directly over the firebox. At 3PM, I put the mac and cheese on with some potatoes. I took the brisket off at 4PM to rest while everything else came off at 5PM.
