Divot, thanks for the input. I'm not planning one soon, but have just been thinking of what beef would be good in the #1 (any other suggestions?). The notoriously tough brisket made me think of the london broil. The flavor of this marinade is unbeatable....its just that the meat is so tough if its not done just right (although, when I've eaten it with this marinade, the flavor is so good, you look past the fact that you lost 3 fillings chewing it!). When I do one, I'll post all the details: marinade recipe, cook temp/time, wood, and, most importantly....the result.
When you take it off at 128 and foil wrap, how long to rest before putting the grill?