deguerre
somebody shut me the fark up.
I can't beleive you got a select packer to look that good. That point looks like it's to die for. Of course, the point is my favorite on a brisket and I NEVER get a flat for corned beef.
Looks great, thanks for posting. Not to take anything away from the BP because I know it works, but I think by smoking 2 briskets the moisture level and bark is kicked up a little with all the moisture from the 2 briskets.
All right I'll bite, anyone using this method in competition. I normally pan my brisket , but I'm not tearing the circuit up with my my brisket either. So I'm game for about anything.
Cheapest I've found a 24" wide roll of BP is about $56 delivered (1,000 ft roll) and roughly the same price for a 30" wide roll (800 ft roll). Makes the $20 for a roll of 40#, 18" wide, 1,000 ft roll at Sam's more appealing (that price includes tax) but I would need to tape for large cuts. I'll keep checking for other options.
For me, normal practices. Start probing at 195F. Probe every 20-30 minutes until done.
I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.
I always cook at least a couple of large pieces of meat on the UDS. Be it two briskets, or a brisket and a couple of butts. I see it as wanting to have at least 25 pounds of meat in the UDS to get proper cooking conditions.