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  1. I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started... She didn't require much trimming so, I definitely lost less than a pound and a half and I think I am grossly overstating that... Now with the rub. On second thought I need to add at least as much black pepper again in order to approach a proper Louie Mueller bark. I'll add it during the cook after the butcher paper. But, put here into back into the fridge to 'dry brine' on Wednesday. 1:45 and Big Joe is sluggish to come up to temp... shooting for 215° - 225°.
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