Now this thread is the bomb.
Having said that, i expect the NSA to begin flagging my posts and they should, because they'll get some great bbq tips.

We bought a Big Green Egg about 3 years ago now.
Portable?
No, not really.
But they can be!!



Low and slow is the way to master big meat cooking.
225F to 275F is the most common temp for ribs, brisket, pulled pork, etc.
Time to cook depends on the pounds and cut (e.g. ribs alot less time than pulled pork which generally is smaller than brisket ...)
That being said, the shortest 7 lb brisket cook we had was 14 hours.
You gotta start them early in the morning, or cook them overnight which some people do.

There are many good websites out there with info, but some have more detail and fact based info which i tend to prefer over "Bob's home recipe", just because Bob says it works.

The best info i got for cooking a brisket, and notes on beef cuts, myths on basting, injections, time and temps to cook, etc. came from here:

http://amazingribs.com/recipes/beef/texas_brisket.html

Best info i got on the most objective trials for charcoal was from here:
http://www.nakedwhiz.com/lump.htm

"Those who preach the myths of audio are ignorant of truth."