What I did with leftover brisket!

Appreciate the kind comments guys.  


@GlennM the brisket took around 13hrs.  

It was a small brisket, maybe 9-10lbs. I trimmed about a pound or so off.  It was the floppest of the bunch I had to choose from. Wet aged for about 5 weeks.  

KiterTodd said:

All looks great, thanks for sharing.

I don't know if I'm more jealous of the brisket or that black top griddle!  Ohhhh...I could do some damage with one of those.  It'd consume my deck, though.

So, do you know a difference with the butcher paper over not wrapping?  I have seen the web comparison video, just curious what you observe.

@KiterTodd thanks.  The Blackstone is a great product to have in your arsenal. What I like is that many of the items that make the house stink is no longer an issue out there.  

So, the butcher paper.  The reason I so paper mostly is because I cannot source a great grade of brisket in pork country.  I'm stuck with select and choice.  

While I have went nekked before with these, I like the moisture retention I get from paper.  This time, I used too much paper, and that really compromised my bark, but still tasted fine.   

If I was cooking prime or SRF Waygu black or gold, it's likely I'd go nekked as there's much more marbling.