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Yes - I wonder whether mine is more than i need, too late now, and of course happy with what I have...of course none of us thought size would be a problem :0

Did the point off the Costco prime brisket today. Indirect, 300F on the KK, with Tx post oak, pecan, and peach wood. Franklin treatment (wrapped in butcher paper @ 170F), pulled off at 206F IT, foiled, wrapped in towel and into the cooler until supper. Probably the moistest piece of brisket I've done yet. May have found my "money" rub - 2 parts Plowbow's Bovine Bold and 1 part Dizzy Pig Red Eye Express. Of course there's pics! Unwrapped out of the cooler. Puddles of juices! Sliced. Plated. Side was a pan of roasted potatoes, Brussels sprouts, cauliflower and onion. Glazed with Balsamic vinegar. Money!