Hey All,
I just picked up a prime 13lb full packer at Costco. I'm planning on making it for Sunday afternoon. I also picked up a TTT to help with overnight temp regulation. My thought is to cook at roughly 250, trim, and season with salt and pepper a la Franklin. Then when the stall hits I plan to wrap in butcher paper and take it off at 200 or so. I'll also have a water pan in the Akorn. Am I missing anything? Any advice? The price was very reasonable on the brisket so I won't feel too bad if I torch it, but I really want this to work out.
Any thoughts are appreciated!