5698k

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

What'd ya get? What'd ya get?Robert

^^^^what he said. ^^^ Robert

Here's the paper, I got it from Amazon. Brisket at 160°, And wrapped. Robert

I'm doing some ribeyes that have been dry aging in an umai bag. I think I'm gonna get about eight, so I'm also gonna try a seasoning that was mentioned recently, Jeff Ruby steakhouse seasoning. I'm an S&P kinda guy, but this whole thing is an experiment, so, why not? Robert

I really do. I've been chastised for using one on a kk, because they're so easy to control, but I say, use the technology available!! Robert

Love my CyberQ! Robert

8:05 AM, brisket is on, probe in the flat. We'll see it again at about 160° internal. Robert

Maple chunks, Deflector Lower grate with grill shaped, double bottom, stainless drip pan, Upper grate, and, Wait for the smoke to die a bit. Robert