On the FYI front, we are considering doing a brisket for a New year's dinner, along with a fondue components.
Of course the brisket would be done on the BGE all day long so if we go that route, i'll post pics over the day on the progress.

Unlike a few winters ago when i was outside doing a pulled pork butt, my beer was freezing in the -30C weather, whereas this year we're sitting at a balmy -5C on average so far in December.
It should be a bit more pleasant to step outside and check the beef basting in progress.

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