Nooooooooooooooooooooooooooooooooo!!!!!!!!

cazzy

I guess it's time to make a phone call to Austin!   


Thankfully, I have just enough for this black gold!  

NPHuskerFL

  That's the saddest pic yet!  Saw they sell on CGS website also. But, I'm not sure what kind of pricing you're getting in Austin. 
I'm just happy it's not yet another untimely death. There have been so many lately. 

tarheelmatt

And singing this:  

https://youtu.be/bb1DTsxBOfE

Black_Badger

That brisket looks great, but I'm pretty sure that's not an Egg it's cooking on so it doesn't count (haha). Recently my local butcher shop started selling peach paper becuase the demand has apparently picked up to a significant enough level that there's an actual market for the stuff. Might be worth a few local phone calls first. I 'm pretty sure you can get it on Amazon as well.

Good luck, and enjoy. Congrats on that (non-existant) beauty in the pics.

Cheers -
B_B

cazzy

Just enough...fit like a glove!   

GATraveller

I haven't used paper YET on my briskets but decided I would on the next one.  I'm guessing by your post that you have started using it every time?  Do you feel like you get more consistent results with paper?  I was leaning that direction based on research alone but would love to hear your thoughts.

And that brisket looks phenomenal.

Thanks.

cazzy

GATraveller said:

I haven't used paper YET on my briskets but decided I would on the next one.  I'm guessing by your post that you have started using it every time?  Do you feel like you get more consistent results with paper?  I was leaning that direction based on research alone but would love to hear your thoughts.

And that brisket looks phenomenal.

Thanks.

I've been using paper for about 3 years.  I wrap to protect the flat...that's about it.  It took a few times to find my bearings, but it's seemless now.  I don't worry about the stall or anything anymore...all by feel and I usually wrap when I'm satisfied with my bark.  

I still think wrapping is better suited for cooking environments that have a draft.  It's a much harder cooking environment than what we have in an egg.  However, a draft has its benefits...cooks faster, but the biggest difference for me is bark development.  That pic...believe it or not was about 2 hours and 15 minutes in with no sugar in my rub.  

Give it a try...but the best advice I can give anyone is cook as much brisket as you can afford.  Don't change too much from cook to cook and keep a journal of your cooks.  What worked, what didn't...weird crap that happened etc.  The more reps you get...the better you'll get.  Caution...Do all this with a clear understanding that you'll prolly end up getting very tired of brisket.  I got a special request for this brisket.  I'll have a piece of the flat and a Texas burnt end from the end cut of the point and move on to pork ribs.  Lol

Dredger

Man that looks good. I'm sure you can get tired of brisket at some point, lol. I have three in the freezer now. @cazzy, do you favor a smoker brisket over an egg brisket? We've got to change out our gasket on the egg before we can do another low and slow, but we do have a smoker. Just curious.

Chubbs

cazzy said:

...the best advice I can give anyone is cook as much brisket as you can afford.  Don't change too much from cook to cook and keep a journal of your cooks.  What worked, what didn't...weird crap that happened etc.  

Lets see your journal @cazzy. Inquiring minds want to know what an adult males journal would look like.

cazzy

Chubbs said:

cazzy said:

...the best advice I can give anyone is cook as much brisket as you can afford.  Don't change too much from cook to cook and keep a journal of your cooks.  What worked, what didn't...weird crap that happened etc.  

Lets see your journal @cazzy. Inquiring minds want to know what an adult males journal would look like.

Maybe I should have said "log".  Lol

cazzy

Dredger said:

Man that looks good. I'm sure you can get tired of brisket at some point, lol. I have three in the freezer now. @cazzy, do you favor a smoker brisket over an egg brisket? We've got to change out our gasket on the egg before we can do another low and slow, but we do have a smoker. Just curious.

Yes...without a doubt for two reasons.  The egg doesn't have a draft...but the main reason I prefer meat smoked off a smoker is...the smoke.  The egg is good at everything, but it isn't the best man for the job in some scenarios.  The two that stand out for me are pizza and smoking meat.  The egg can't match the smoke profile I get off my vertical cabinet.  This was very noticeable from my first cook on.  I use about 90% wood and 10% lump for most of my cooks...something you can't do on an egg.  

Brisket is done!  

GATABITES

Dam that looks killer! 

YukonRon

NPHuskerFL said:

  That's the saddest pic yet!  Saw they sell on CGS website also. But, I'm not sure what kind of pricing you're getting in Austin. 
I'm just happy it's not yet another untimely death. There have been so many lately. 

Where is FEMA when you need them?

GATraveller

Well said @cazzy  and I couldn't agree more.  I love to cook brisket but it can sure be frustrating.  I can take two identical cuts and cook as close to the same way (as I know how) with one turning out to be the best I've ever eaten while the other is mediocre at best.  I definitely need more practice....that's for sure....but learning is the fun part.  I have started a journal for all my cooks and have found it to be a huge help.  Next one I cook will be wrapped in paper and I'll post the process and results.
Thanks!! 

tarheelmatt

Chubbs said:

cazzy said:

...the best advice I can give anyone is cook as much brisket as you can afford.  Don't change too much from cook to cook and keep a journal of your cooks.  What worked, what didn't...weird crap that happened etc.  

Lets see your journal @cazzy. Inquiring minds want to know what an adult males journal would look like.

He keeps it in one of these @Chubbs ....

theyolksonyou

@Chubbs pleas don't ask to see his log.  

stompbox

https://www.youtube.com/watch?v=KpiFDrFEGvE

blasting

@cazzy    that dispenser is pretty cool.

For anyone not local who wants the paper Franklin uses, here is the information  pasted from somewhere else:

FYI - just got that 1000' roll of pink 40lb ordered.  My net price to phoenix was $77

Cheryl told me they've had quite a run on the stuff thanks to Aaron Franklin.  She knew who he was, and all about his tv show and book.  She confirmed this is what he is using.

here's the information again in case anyone is looking for it:

A single roll of the 24” x 1000’ butcher paper is 47.40.  The estimated freight to Phoenix, AZ is 26.18.  I can have that shipped out today via Fedex 3-day ground.  If you would like to get that order finalized, please call me at 512-837-5887.Thank you,Cheryl

cazzy

blasting said:

@cazzy    that dispenser is pretty cool.

For anyone not local who wants the paper Franklin uses, here is the information  pasted from somewhere else:

FYI - just got that 1000' roll of pink 40lb ordered.  My net price to phoenix was $77

Cheryl told me they've had quite a run on the stuff thanks to Aaron Franklin.  She knew who he was, and all about his tv show and book.  She confirmed this is what he is using.

here's the information again in case anyone is looking for it:

A single roll of the 24” x 1000’ butcher paper is 47.40.  The estimated freight to Phoenix, AZ is 26.18.  I can have that shipped out today via Fedex 3-day ground.  If you would like to get that order finalized, please call me at 512-837-5887.

Thank you,

Cheryl

I ordered one today.  $50 something shipped (I'm in Texas).

caliking

I think I had seen it on Amazon too, in 700 or 800' rolls. Don't recall what the price was.

cazzy

caliking said:

I think I had seen it on Amazon too, in 700 or 800' rolls. Don't recall what the price was.

Nah...Amazon sells 150' rolls $29.95.  Waayyyy overpriced!

cazzy

I threw on some ribs!  

ScottNC

Those ribs look great, can you share the prep and cook details? Thanks!

KiterTodd

Holy crap those ribs look ridiculous.

Ragtop99

Good looking ribs and brisket.  

bhedges1987

How'd you do the ribs??? Rub temp ect!?!?

SGH

I can't lie, I'm a little disappointed that you are posting stuff not cooked on the BGE. The nerve of some people
On a serious note, looks great man. I especially like those ribs. 

DoubleEgger

SGH said:

I can't lie, I'm a little disappointed that you are posting stuff not cooked on the BGE. The nerve of some people

Says the man who has been wearing out the Fry Daddy lately 

caliking

@cazzy agreed,  but that's The Hipster Package with the cardboard tube included. They used to to sell the big rolls 700 or 800'+) of the Oren paper for about that much + shipping... sans the tube. Haven't looked in a couple of months.

They probably took the big rolls off Amazon because it was killing the profit they make on the 150' rolls!

And those are some sh!tty lookin' ribs, btw

bgebrent

Beautiful brisket.  Pretty sure they have more butcher paper brother.

cajunrph

SGH said:

I can't lie, I'm a little disappointed that you are posting stuff not cooked on the BGE. The nerve of some people
On a serious note, looks great man. I especially like those ribs. 

But was it done in the style of Dixie?

Great looking ribs and brisket. Even of it wasn't done on an Egg.