Michael Posted August 25, 2013 Report Share Posted August 25, 2013 No I don't really know what I'm doing...we'll see how it goes. Big gamble too as it is for a BBQ party tomorrow afternoon with friends. Beautiful, huge piece of meat. 13lbs though I trimmed probably a pound of fat off it. Simple Rub I got off the net: equal parts brown sugar, black pepper, salt, paprika and chile powder. Applied it with a bit of mustard to make it stick. Put in ceramics for indirect and drip pan with water (paranoid about moisture). Cheap lump coal from the hardware store with some Applewood mixed in. Can see a picture here: viewtopic.php?f=15&t=5380&p=46614#p46614 Challenge #1 -- brisket didn't arrive immediately right before I needed to start. So had to apply the rub and put it straight on the grill. Challenge #2 -- Temperature overshoot. Partly because I'm not familiar with the grill. Partly 'cause I don't know what I'm doing. Partly because I didn't believe how little air I needed for this temp (even though I read it on this forum), and partly because I've realized my lid leaks a bit of air (will need to adjust some other day). Anyways -- by time I prepped the meat the grill was at 290 degrees. I started choking it off. But (1) I remembered reading how long it takes for the grill to come down because of all the thermal mass and (2) at 1.5hrs per pound I was already running way late for eating time tomorrow. So made the call and put it down hoping I'd get it to temperature. It's been about an hour. The dial on bottom is but a sliver. The top cap is closed beyond the point where I felt the friction of the gasket -- but I can still see a bit of smoke coming out (a little more is escaping from the front of the lid near the latch). Now down to about 245 from the original 290 So 2 questions so far (1) Anything else I can do to try to bring it even a bit further down in temp without snuffing the fire? (2) An hour between 245 and 290..probably an hour more before down the the proper, near 225 temperature -- will it be ok? Anything I should do to compensate? ---- Anyways -- thanks for any tips. Will post updates so you can track the saga! Best, Michael Quote Link to comment Share on other sites More sharing options...
normstar Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? You'll be fine! Dont over think it, let her settle in around 225-240 and you'll be golden. Just make sure it doesn't keep dropping once you get to your target temp. You might consider opening the top a tiny bit once you are getting close to your target temp. Quote Link to comment Share on other sites More sharing options...
Michael Posted August 25, 2013 Author Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? You'll be fine! Dont over think it' date=' let her settle in around 225-240 and you'll be golden. Just make sure it doesn't keep dropping once you get to your target temp. You might consider opening the top a tiny bit once you are getting close to your target temp.[/quote'] Thanks. Sitting about 210 now. I cracked the top a bit and even turned the dial on the bottom an imperceptible amount. Will watch for about 30 more mins then off to bed! The big question though is: will it be ready to pull off by 1pm tomorrow? Tragedy if not M Quote Link to comment Share on other sites More sharing options...
5698k Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Make sure your lid is completely closed, the latch has two positions. Push hard, when they're new, they're tight. I've never heard of a mis adjusted lid, the latch mistake happens all the time. Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? If you read this soon, its also ok to crank up your temp to get your brisket done. Right now isn't the time to get into this too much, just know that 225 isn't the holy grail of temperatures. There are some very experienced kk owners who regularly cook much hotter than that, with stellar results. Robert Quote Link to comment Share on other sites More sharing options...
Michael Posted August 25, 2013 Author Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Make sure your lid is completely closed, the latch has two positions. Push hard, when they're new, they're tight. I've never heard of a mis adjusted lid, the latch mistake happens all the time. Robert Yes. Triple checked in 2nd position. Saw on the forum sometimes the latch needs adjusting. But air flow we'll enough under control that will wait until later to deal with that! Michael Quote Link to comment Share on other sites More sharing options...
Michael Posted August 25, 2013 Author Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? If you read this soon, its also ok to crank up your temp to get your brisket done. Right now isn't the time to get into this too much, just know that 225 isn't the holy grail of temperatures. There are some very experienced kk owners who regularly cook much hotter than that, with stellar results. Robert Didn't read it until this morning. But the good news is the KK held perfectly at 225 all night. Amazing. Took a look to Put the thermometer in this morning. Deep thick bark. Had to bend the thermometer to get it through the hole (why do they make those thermometers L shaped anyways)...but other wise morning proceeded without incident. Brisket was at 181 for a bit but has gone up to 184 over the last couple hours. So I think I'm through the famous stall. Guests arrive in hour and a quarter. Probably can distract them with drinks for an hour more after that. So the question is -- will it be ready to take off by then? Quote Link to comment Share on other sites More sharing options...
5698k Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? I would crank the temp at this point. Likely it's going to need over 200 internal to be ready, just probe it at 195, when it probes tender, you'll know. I would get as high as 300 at this point. Robert Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Per other's that did same on this site I gently straightened the 90 degree temp probe, using a vise and softjaws, without issue with no temp reading issue. YMMV but a FWIW. Quote Link to comment Share on other sites More sharing options...
5698k Posted August 25, 2013 Report Share Posted August 25, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Michael, I'm holding my breath here!! Robert Quote Link to comment Share on other sites More sharing options...
Michael Posted August 26, 2013 Author Report Share Posted August 26, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Michael' date=' I'm holding my breath here!! Robert[/quote'] Sorry was wrapped up with guests and then clean up all day. Temp drifted up a bit but I didn't end up cranking it up. Took it off at 191 -- fork tender. Guests were late (not unexpected) so had plenty of time in the cooler. Maybe not the best brisket I've ever had...but very good. So I'm calling it a Triumph!! Thanks everyone for the help and support! Best, Michael Quote Link to comment Share on other sites More sharing options...
5698k Posted August 26, 2013 Report Share Posted August 26, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Can someone explain how pics end up upside down? Robert Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 26, 2013 Report Share Posted August 26, 2013 Re: 1st time Brisket -- Triumph or Tragedy? dunno...but I swear when I looked at the smoked brisket pic last night it was right side up orientation Quote Link to comment Share on other sites More sharing options...
carriesanaxe Posted August 26, 2013 Report Share Posted August 26, 2013 Re: 1st time Brisket -- Triumph or Tragedy? Damn the BBKK looks great with food on it Quote Link to comment Share on other sites More sharing options...
