Last night, I prepped the 13 pound brisket and 3 split chicken breasts with a basic rub of salt, pepper and cayenne. I also made the mac and cheese (with jalapenos and without) and bourbon bbq sauce. I soaked some uncooked sausage in beer overnight as well. The fire started at 6:00 AM and the brisket came on at 6:45 AM. The internal temp stayed a little above 160 until I put the chicken on @ 11:00AM. A couple hours later, I wrapped the brisket in foil, covered the chicken and put on the mac and cheese and sausage. I took the brisket off at 4:00 and left the lid open for everything else to stop cooking for an hour. My new bluetooth thermometer worked perfectly and really help me regulate the fire's temperature. It showed in the brisket's tenderness.
