Nooooooooooooooooooooooooooooooooo!!!!!!!!

Just enough...fit like a glove!   

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 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!  

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 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!