Thanks again all! The brisket was fantastic....one of the best we've ever eaten. Beginners luck, and a good piece of meat, made for a fine meal. Meat was locally raised, about 10 pounds, and required zero trimming. 50/50 S&P. Cooked to the stall, wrapped in pink paper till 203, then wrapped in foil and put it in a cooler until dinner time. Wife put together some corn for grilling, and did it in the MAK. Peeled back the husk and de-haired. Butter and the same 50/50 S&P used on the brisket. Put the husk back and wrapped in foil. Into the top rack of the MAK on GRILL for 45 minutes. Flipped half way through. Really simple and good! Celebrating with a couple fingers of Knob Ridge!
Jeff