Walked out with 6 bags of briquettes 😂

Seeing as i ate it that fast there were no after pics here’s my second attempt.
Up to room temp and covered in himalayan pink salt then on the grill turning every 30 seconds pulling it off about 38 internal and resting for 20 mins, i made a garlic butter and garlic butter mushrooms, also made buttery mash which i added the left over garlic butter to after drizzling over the steak and mashed again and it was heavenly, pretty sure this webber is becoming one of the best things i’ve ever bought, one day i’ll try a brisket.

And at one point I almost gave up!

I gave it a black and white rub (including some new umami powder from Costco) - a tad too much salt in the end.

It stalled after about 4 hours. I had loads of time so stuck with it with the aim of powering through. But after another 2 hours and no movement, and because I was putting chicken and pork in, I gave up and decided to wrap it.

The f'er sat there at 71°C for another 3 hours. The chicken and pork were done. As were the smoked cowboy beans. With everything else smoked I did a smart thing and removed the water pan and it got a move on and hit about 86°C.

It went to rest and I brought the pork and chicken back to crisp the skin.

The flat was great, it held moisture, kept a crisp bark and tasted great. I'm glad I stuck with it.

What charcoal is everyone using?

I’ve used globalic the last couple of years but there was a lot of dust in the last bag. Any suggestions for a good quality charcoal of medium to large chunks

Picked up one of the briskets from Costco yesterday and plan to cook it on the Big Green egg (large) in a few weeks.

Got yellow mustard as a binder, Kinders Cowboy butter for rub,apple smoking chunks,Ninja Meat Thermometer & Butchers Paper.

Anything I’m missing? I’ll be setting it up so the egg converter is on the BGE to take away from direct heat. Just want to sense check if that’s all I’m missing / will need.