USDA PRIME BRISKET BIG GREEN EGG 12 Hour Cook using a MEATER & Aaron Franklin method detailed how to 

If you watch his episode called "the payoff" he clearly states that he doesn't wrap a lot of the time...i have done a few more since this video and i have never wrapped one and have never seen a need to...thanks for watching!!!

John Sanders John Sanders well after taking his master class, visiting his restaurant and reading his book he does state he used unwaxed pink butcher paper at his restaurant most of the time. I also have a Big green egg and they do usually retain moisture inside pretty well. I’m thinking wrapping on that type of grill/smoker may not be entirely necessary. I’ll give it a try next weekend. Thanks

@@josephs.7496 I would love to take his master class... and eat at his restaurant...i hope to one day!!!

Very nice to hear that Jon... thank you and thanks for watching!!!

I would love to hear a Texans review on this recipe... Keep in mind that if you have a lot of time that the 240...even 230 does produce a little better product... But... There ain't nothing wrong with this temp and a lot less trouble... Lol... Thank you for watching... You are going to love the Meater... I used it on some of my test recipes of this brisket...

@@JohnSanders After trying several different brisket recipes and cooking techniques over the years, I have landed on one recipe that I stick with for every cook now. It comes out perfect every time and anyone who eats it lose their mind...LOL I'm the type a of guy who believes if it ain't broke don't fix it. I'm just excited to have a new tool (The Meater) to monitor with. I'm really interested in getting the cook summaries that the Meater provides. That's valuable information.

It really does some neat stuff... A chart and the ability to monitor from anywhere during a long cook... And of course alarming at set temps... Your gonna love it!!

It's kinda nerve racking but looking forward to the next one so I can make some adjustments even though this one was not bad!!

@@JohnSanders I just smoked a picnic roast last weekend for pulled pork. I was a little nervous about it because it wasnt a Boston butt. Turned out pretty good. But I know the feeling, I want to do another one to make it even better. That's what it's all about!

Yes it is!!!

the offset smokers need to be higher temp as it's more indirect or it would take too long

Thanks Chris, I love it too just don't cook it enough, but now that I can get USDA prime that might change... thanks for watching!!

I really like my large but if you plan to do more than one at a time you probably want to consider the X Large... hope this helps and thanks for watching!!!

I recommend the Large BGE because it measures taller from grill to coals. The XL is wider but a little shorter, so I would think harder to go low & slow smoke. Also the XL needs more coals for same cook. They sell double stack grill grate if you need to add grill space.

Your welcome...it really did a fantastic job on the brisket...Thank you for watching!!!

Thank you... glad you enjoyed it!!!

Thanks Pete and cheers back at you up there in lobster country!!!

Yes I did...it was a good one and the green egg kinda bailed me out!!! Thanks for watching!

It is a large...thanks for watching!!

webmoss true notice he was cutting and saying the bottom was hard. I always cook fat down so the meat stays tender when cooking on the egg

You might have a good idea... thanks and thank you for watching!!!

LOL!!! I had to go watch to see how I revealed that...Thank you for watching!!