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The hi cap design also allows the use of the reversible grate, with say two butts on it. It has the room to allow stuff up in it. Robert

Craig, thank you, I'm glad you enjoyed it! Normally I'd go into you should buy a kk, it's really the best mode, but you know that. Here's to you getting another one, maybe a 32"! Robert

Tony, I got the 18" wide roll, I recommend the 24". The 18" wasn't as wide as my brisket was long, so I had to wrap length wise, the 24" would make it easier to manipulate. Robert

😆😆😆 Robert

The bark with the paper was similar to not wrapped, foil does not give that result. If this brisket had been any more tender, it simply would have fallen apart in my hands. It technically was overcooked, from a competition standpoint, luckily I don't compete. This was a prime brisket, and it was as, if not more tender than nekid wagyu briskets I've done in the past. So, great bark? Check. Tender? Check. I believe if you're gonna wrap a brisket, paper is the way to go. Robert

I guess I'm gonna have to do another, unwrapped, to do a proper comparison. 😉😉 I will say I'm very pleased with this result. If I was told I had to cook like this, there would be no argument from me! Robert

Here's pics of the finished product. I sliced the flat and the point. Both very moist, and possibly too tender, if there is such a thing, and the bark is everything I hoped. This paper wrapped prime brisket is at least as good as a wagyu brisket cooked nekid, for one third the price. I guess I have to try a prime nekid, just to be sure. Bottom line, this rates excellent to me. Robert

Yeah, on the grill for 14hrs. It started as a 15lb er, but I easily trimmed 3-5lbs of fat in the beginning. I should have weighed it. Robert

Off the grill, probed tender, anywhere from 203°-210°, depending on the spot. Gonna rest for an hour. Robert

It's not meant to be intimidation, but inspiration! I've done cooks that turn out bad, I'm doing one as we speak, the jury's still out!! Go for it! That's how you learn, and you'll teach the rest of us in the process. Robert

That actually does sound good!! Robert

Twelve hours and 184° internal. Gonna be a while. Robert

I just measured, the main grate is 23", exactly. Tiny, I'm not sure I understand your statement that the 21" has more mass than the 23". They're very close, but the 23" weighs 15lbs more than the 21". Like I said though, very close. Robert

Ya know, I'm not sure if it's a second stall, or just a function of the butcher paper, kind of a stall, but not a stall. I dunno. Robert

Uuuhh, WOW! Robert

I've done srf wagyu briskets, and they are roughly $9.00/lb. they are fantastic. That said, if we're comparing apples, I'd much rather buy local. Robert

It just so happens I'm cooking a 15lb brisket on my 23" as we speak. I say this because I'm not sure it would fit on a 21", width wise. Big briskest, multiple racks of ribs, and so on, the 23" just gives that extra width. There isn't much relative price difference, I like the 23". Robert

Larry, would you please educate me on the grade? Robert

That would be it. I normally cook at 275°, but I'm trying to somewhat mimic Franklins method, except I'm cooking on a Kamado. I'm also paying much closer attention to this one, and I usually cook overnight. Robert

Possibly spoke too soon, now it's stuck on 177°. Robert

I'm actually a bit encouraged, it tells me that the paper isn't suffocating the brisket! With foiling, there is no stall. Temp has started to rise, so the stall was fairly minimal, I'm likin it! Robert

I have backup, but I appreciate your concern!!😎😎😎 Robert

I could always bump up the temp, but this time I'm gonna see it through, I want to keep the results as pure as possible. Robert

Definitely a stall, 3° in three hours. Robert

Well hopefully there'll be something to be envious about!! Robert