Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K. Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme and a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and at 200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
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