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Doing my Second Brisket Today

SaintJohnsEgger
SaintJohnsEgger Posts: 1,826
in EggHead Forum
My last brisket turned out very well two weeks ago so I decided to try again. This time its a 7 lb. flat from RD. It's coated with Salt/pepper/garlic powder and minced onions. It just went on a few minutes ago at 275 and I plan to wrap with butcher paper (got to justify that large roll I bought last week) at about 160. Is that a good point or should I wait a little later? Not sure. Cooking raised on the PSWoo with the plate setter legs up and a water pan. RockWood and Oak chunks adding their part. Unfortunately I forgot to take pictures of it on the egg. I'll take some when I wrap.

As usual you can watch here - https://myflameboss.com/cooks/81367


Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group


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Comments

  • blasting
    blasting Posts: 6,262

    Let'er rip!  

    Did you buy the 1000' roll?  I've had mine 1-2 years.  I use it for plenty of things, and it looks untouched.



    Phoenix 
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    blasting said:

    Let'er rip!  

    Did you buy the 1000' roll?  I've had mine 1-2 years.  I use it for plenty of things, and it looks untouched.



    Yes, I got the 18" by 1000' roll.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Hans61
    Hans61 Posts: 3,907
    Where did you buy your butcher paper?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Restaurant Depot. But you can also get it at Amazon.com.

    98% of my meat purchases are from RD. I'll go and buy enough for several cooks. Last week I picked up 3 racks of baby backs, the brisket, 2 Boston Butts and 2 pork loins. Each time I go I try to pick up something equitpmentwise to help with my cooks like paper, a knife or containers etc.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Sounds like a good plan to me. Only advice is I would determine if it is time to wrap based on the bark. If at 160 your bark looks good then wrap. If it is not as firm as you like then wait a little longer. I haven't used butcher paper so I am basing this experience on using foil. I suspect BP won't affect it quite as much but it will soften it some. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • blasting
    blasting Posts: 6,262

    FYI, if you don't have one, the dispenser is indispensable.  

    Phoenix 
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