I started the coals @ 8:00 AM and threw the 11.5 lb brisket on an
hour later. I put some uncooked sausage and chicken on @ 10:00 and used the HEB fajita seasoning and salt on both the brisket and chicken. I marinated a one pound flank steak cut in strips in a homemade Teriyaki marinade over night and draped the strips through the grates @ 11:00. The sausage was great @ 12:30 for lunch. I used a wireless thermometer and think the factory gauge is about 25 degrees cooler than what it reads. My problem with the lack of heat last time was that the g
rate the coals rest on in the firebox was upside down. I kept the heat about 200-215 degrees. The jerky came off after 6 hours and the chicken 8. Both were a little dry and should be taken off
sooner. The brisket came off @ 8:00 (11 hours). It was still tough so next time I'll try running it @ 250 degrees.
I started the coals @ 8:00 AM and threw the 11.5 lb brisket on an 
hour later. I put some uncooked sausage and chicken on @ 10:00 and used the HEB fajita seasoning and salt on both the brisket and chicken. I marinated a one pound flank steak cut in strips in a homemade Teriyaki marinade over night and draped the strips through the grates @ 11:00. The sausage was great @ 12:30 for lunch. I used a wireless thermometer and think the factory gauge is about 25 degrees cooler than what it reads. My problem with the lack of heat last time was that the g
rate the coals rest on in the firebox was upside down. I kept the heat about 200-215 degrees. The jerky came off after 6 hours and the chicken 8. Both were a little dry and should be taken off 
sooner. The brisket came off @ 8:00 (11 hours). It was still tough so next time I'll try running it @ 250 degrees.
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