Butcher paper packer on Football Sunday!

[Monty House]

Was Jones'n bad for brisket. Had a 13 lb'er Choice packer in the fridg, so I fired up the coals this morning compliments of Jim Minion, and, in an hour's time, things were proceeding nicely at my target of 275-300 at the grate. No water in the pan.

Some fresh slider buns with some creamed horseradish sauce and/or Modified No. 5. Good eats. Happy Sunday to y'all and wishes for a great week ahead.

Dalmation rub



Pecan



5 hours into cook. Solidly in stall at 165.




6 hours in... time to place in butcher paper. About 177 in flat.



After 90 minutes in BP. Probed just like a corn muffin.

 

[Michael C.]

Great looking Brisky there!!!! I'll take a few slices please!!!! Looks fantastic!!!!

 

[Enrico Brandizzi]

Wow! That's a great looking brisket.
How many hours totally?

 

[Clint]

Nice cook Monty! I'm still looking for butcher paper........haven't bought any yet.

 

[Barb D]

Monty that is a mighty fine looking piece of meat. You can send some of that this way awesome job.

 

[Monty House]

How many hours totally?

7.5 hours. 6.0 on grate; 1.5 in butcher paper. 300 degree grate temp. Lid temp is generally around 30-50 degrees lower in my experience.

 

[Rich Dahl]

Very nice Brisky!

 

[Craig Alumbaugh]

That brisket looks mighty tasty

 

[Cliff Bartlett]

Great job on that brisket Monty. Love that Burgundy color you achieved.

 

[Robert T]

Very pretty piece of meat there! Great job. Fun football day!

 

[russ olin]

Very nice looking brisket. I have 2 in the freezer. Might have to get one out soon.