Well, it's been a few weeks since I cooked at work and everyone was itching for some food so last night after I got off I went around and was able to find an 11lb Packer Brisket. Took it home and put it in the fridge. Came to work this morning and fired the UDS up with about 25-30 coals and let it rip while I prepped the brisky, from cryovac to UDS in 15 minutes! Covered it down in Mike Mills' modified Magic Dust and Fatboy Premium Rub and put it in the UDS at 350 (doing another high heat brisket) at 745 and just came back from foiling at 2.5 hour mark. Just for kicks and grins I went ahead and temped it, 165 at the thickest part of the packer, i'm happy. I have pictures but since i'm at work, I can't upload anything due to our firewall restrictions so I'll email them to someone who can. Stay tuned! Brisket, it's what's for lunch!!