"Harry Demidavicius" > wrote in message
...
> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>
>>
>>"Brian" > wrote in message
>>news:xFoni.6589$Gx5.5872@trndny02...
>>> AussieSloth wrote:
>>>> All,
>>>>
>>>> I'm coming out of my lurking hole in search of help.
>>>> Pete R.
>>> G'Day,
>>> I don't have a ready answer (I own a large BGE) but the Big Green
>>> Egg
>>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you
>>> the
>>> measurements you're looking for, as well as being a good reference
>>> source.
>>> Using the pizza stone as a heat deflector would work for me when doing
>>> the
>>> butt. Good luck!
>>>
>>> Brian
>>
>>Thanks for the tip Brian.
>>
>>I'll go take a look over there.
>>
>>Pete.
>>
> If you don't have a pizza stone handy, try folding a bunch of tin foil
> into shape. Leave about two fingers all around. Make a tray so
> drippings don't get to the fire. Also those disposable Weber dealies
> work well. If you can find a heavy duty stone [I have been using one
> made by Pampered Chef for about 10 years], you will be well satisfied.
> Still put a tinfoil tray on it.
>
> Place the Butt above the brisket - but be carefull to make sure you
> install each meat at a proper time in order to get the same ETA.
>
> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
> overnighters. You just nee to do acount back for time for the brisket.
> #20 in the dome will be more like 310 on the main grill on my #7K.
> HTH.
>
> Harry

Thanks Harry,

I've got a few large foil trays, so will give it a try.

I've invited the family over for Sunday night dinner tomorrow - will be my
first ever brisket...fingers crossed

Cheers,

--
Pete R
Ormiston, QLD, AU