Weekend cook...first brisket
Ok, so I said I wanted to cook a brisket before the summer was out...well I missed that deadline (mostly because it took me 3 months to find someone who sells full packers not trimmed flats for $5.99 / lb)
So Anyway...doing a butt and a brisket and going to throw on some Snausages later in the cook.
Here's some early pics. One question...I'm going to try to "wrap in parchement / butcher paper" method (since I've yet to find someplace that sells butcher paper)...when do you's guys usually pull it to wrap and finish the cook?
Proud owner of:
22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)
Stealth gray Thermopen