Dave Russell
TVWBB Honor Circle
So I couldn't resist this thick, Choice 15lb. packer a few weeks back since they were on sale at RD.
I wanted to try wrapping with butcher paper instead of foil, but the size of this thing was a little intimidating. Not so much after trimming though, and I probably overdid it. I injected and then rubbed last night, and this is it before hitting with some dalmation rub and going on the cooker at 7am this morning.
After dumping only half a chimney of KComp on top of my Wicked Good lump and immediately loading up the cooker and adding wood, my grate temp was up to 250* in only half an hour!
Should I foil or should I use butcher paper? Well, since the IT* was already at 171* by noon, the 5 hr mark, this is how it looked right before wrapping with butcher paper.
The question is whether it'll get done in time without resorting to the crutch, but I bumped up the temp some and now I'm cooking just shy of 300*. I don't cook briskets near enough though, and it's been a while since I didn't use the crutch. So wish me luck. The natives will get restless if I'm not slicing by 6 pm!
![7852FFF2-467A-49A5-8E63-0900F1B7F4D6-3064-000002C7E7FAAA84_zpsb9122c68.jpg](http://i1358.photobucket.com/albums/q776/TboneDave/7852FFF2-467A-49A5-8E63-0900F1B7F4D6-3064-000002C7E7FAAA84_zpsb9122c68.jpg)
I wanted to try wrapping with butcher paper instead of foil, but the size of this thing was a little intimidating. Not so much after trimming though, and I probably overdid it. I injected and then rubbed last night, and this is it before hitting with some dalmation rub and going on the cooker at 7am this morning.
![2277412E-6315-40FC-8780-29E04946BCD5-3064-000002C7F77C3E05_zpsbb3aa2fa.jpg](http://i1358.photobucket.com/albums/q776/TboneDave/2277412E-6315-40FC-8780-29E04946BCD5-3064-000002C7F77C3E05_zpsbb3aa2fa.jpg)
After dumping only half a chimney of KComp on top of my Wicked Good lump and immediately loading up the cooker and adding wood, my grate temp was up to 250* in only half an hour!
![5A3C1AEE-C386-47EA-B8BC-AE8F629696F3-3064-000002C8099E0758_zps04a76883.jpg](http://i1358.photobucket.com/albums/q776/TboneDave/5A3C1AEE-C386-47EA-B8BC-AE8F629696F3-3064-000002C8099E0758_zps04a76883.jpg)
Should I foil or should I use butcher paper? Well, since the IT* was already at 171* by noon, the 5 hr mark, this is how it looked right before wrapping with butcher paper.
![E37D5565-AB7A-4F89-838F-4FB27F5F04AA-3064-000002C817A481B9_zpscf3c5d90.jpg](http://i1358.photobucket.com/albums/q776/TboneDave/E37D5565-AB7A-4F89-838F-4FB27F5F04AA-3064-000002C817A481B9_zpscf3c5d90.jpg)
The question is whether it'll get done in time without resorting to the crutch, but I bumped up the temp some and now I'm cooking just shy of 300*. I don't cook briskets near enough though, and it's been a while since I didn't use the crutch. So wish me luck. The natives will get restless if I'm not slicing by 6 pm!
![9B2166C6-BB0E-4CDD-9809-1DAC92765414-3094-000002D21524C01F_zps063be133.jpg](http://i1358.photobucket.com/albums/q776/TboneDave/9B2166C6-BB0E-4CDD-9809-1DAC92765414-3094-000002D21524C01F_zps063be133.jpg)