MacKenzie Posted July 24, 2015 Report Share Posted July 24, 2015 Robert, your brisket looks absolutely wonderful. You must be very pleased and smiling from ear to eat at every bite. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 24, 2015 Report Share Posted July 24, 2015 Thanks Robert that was a great brisket. Are there differences using butcher paper vs foil. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 The bark with the paper was similar to not wrapped, foil does not give that result. If this brisket had been any more tender, it simply would have fallen apart in my hands. It technically was overcooked, from a competition standpoint, luckily I don't compete. This was a prime brisket, and it was as, if not more tender than nekid wagyu briskets I've done in the past. So, great bark? Check. Tender? Check. I believe if you're gonna wrap a brisket, paper is the way to go. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 24, 2015 Report Share Posted July 24, 2015 Oh well, off to Amazon - AGAIN, to buy something based on posts here in the Forum. Dennis ought to ask Amazon for a cut of the business! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 😆😆😆 Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Oh well, off to Amazon - AGAIN, to buy something based on posts here in the Forum. Dennis ought to ask Amazon for a cut of the business!Tony, I got the 18" wide roll, I recommend the 24". The 18" wasn't as wide as my brisket was long, so I had to wrap length wise, the 24" would make it easier to manipulate. Robert Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 24, 2015 Report Share Posted July 24, 2015 Great info Robert! Thanks for 'taking one for the team' Quote Link to comment Share on other sites More sharing options...
tony b Posted July 24, 2015 Report Share Posted July 24, 2015 Hit the "buy" button on the 18" already. No worries. I rarely cook whole packers anymore. In fact, I'm more partial now to chuck roasts than briskets. My butcher will sell me smaller pieces of brisket if I don't want the whole flat. Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted July 24, 2015 Report Share Posted July 24, 2015 Robert, this was one of the most fun posts to read. While I sold my KK seeing your step by step pictures sure makes me think about getting one again. Just maybe a 32 might have to do this time around. For now I'll keep an eye on the forum and watch all the great posts. Thanks Robert! Craig Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Craig, thank you, I'm glad you enjoyed it! Normally I'd go into you should buy a kk, it's really the best mode, but you know that. Here's to you getting another one, maybe a 32"! Robert Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 24, 2015 Report Share Posted July 24, 2015 Same here off to buy some butchers paper. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 24, 2015 Report Share Posted July 24, 2015 Ducati - I can heartily recommend a Big Bad 32". It's a KK, it can accommodate huge cooks, it's incredibly easy to use, and best of all .... it produces the best BBQ you ever tasted. Butcher paper or not! Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted July 30, 2015 Report Share Posted July 30, 2015 Ducati - I can heartily recommend a Big Bad 32". It's a KK, it can accommodate huge cooks, it's incredibly easy to use, and best of all .... it produces the best BBQ you ever tasted. Butcher paper or not! What I really like about the 32" is the ability to use 1/2 the main grate while still being able to utilize the level below without having to remove a grate. At least that is what I believe to be the case. Also even though I don't cook lots of food anyone time I love all the extra room (space) in the 32". How many 1/2 size grates can you buy for the 32? Is it just the main grate? Thanks Craig 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 30, 2015 Report Share Posted July 30, 2015 Craig - you can set up the KK BB 32" just about any way you want. And I'm fairly certain Dennis will sell you any grate configuration your heart desires! But my main grate is a single unit that spans the entirety TheBeast. There are splt grates further down, but my main is like every KK ... solid as a rock. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 30, 2015 Report Share Posted July 30, 2015 Well the forum inspired purchase of butchers paper was actually pretty easy on the pocket book. I was able to get an 18"×1050ft roll for $17.99 Canadian. This weekend will be my first brisket on the Komodo do I go unwrapped or butcher paper wrapped any thoughts welcome. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 30, 2015 Author Report Share Posted July 30, 2015 You bought a 1000' roll of paper, and you're asking this question? Go with da paper. What type of brisket by the way? Robert 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 31, 2015 Report Share Posted July 31, 2015 USDA choice or higher the tag said. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 31, 2015 Report Share Posted July 31, 2015 Picked up a 2.5 lb piece of brisket today at the butcher. Grass-fed. Gotta try out the pink butcher paper! Will go on the KK tomorrow night for Saturday. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 2, 2015 Report Share Posted August 2, 2015 OK, so I did it! Despite trials and tribulations*, I did the Aaron Franklin brisket (sort of). Like he says, it's all about the meat. Since I was not cooking for the masses, I picked up a beautiful 100% grass fed brisket. My above post was a case of bad memory - it's only 1.5 lbs. The setup - Sucklebusters SPG, with extra S&P (fresh cracked, of course), and the pink butcher paper. All seasoned up and ready to go. Onto the KK, indirect, 250F w/Guru. Smoker pot with red oak and peach (see Trials & Tribulations below). A little after 8am this morning. After the stall (~172F internal, about 11:30 am) and ready to be wrapped. The stall was really short, only about 30 minutes (best guess). Back onto the KK. Finished @ 205F internal, about 3:30pm, look at the grease stain on the paper! Total time on the KK = ~ 7 1/2 hours. Wrapped in a towel and put into the cooler until suppertime @ 6pm. The grand reveal - ta, da!! Naked, no pink robe! Sliced open. Nice smoke ring. Great bark. Ate the end piece as the Cook's Choice. Crazy good pepper flavors. See where Aaron is going with this! Plated, with fresh, local sweet corn (seriously sweet!), house made fries (double fried, of course), salad with homegrown tomato (doesn't hold a candle to MacKenzie's garden produce!), sourdough rolls, and a nice Rose wine. Call it din-din! Money shot! How was it? AMAZING! The flavor and bark were killer. While not dry, I wouldn't have call it moist or juicy (until I hit a piece with some fat left - OMG!), but that was to be expected with such a small piece of meat. Will definitely only be doing brisket in the future in pink butcher paper and will likely wrap my chuck roasts, too!! I wonder how ribs would do in it?? * OK, for the Trials & Tribulations - First, despite getting up at the crack of dawn (6am) to get the KK up and going, it took 3 attempts to get the grill lit and running (Ken, starting to have serious doubts about this FOGO charcoal! This isn't the first time I've had it go out on me after seriously hitting it with the torch!) After losing an hour fighting the charcoal, I finally got the meat on a little after 8 am. My original target was 7am. Was a bit worried about getting it done by suppertime. Thought seriously about breaking out the Bourbon at this point! As it turns out, it finished a bit earlier than I planned. Wrapped in a towel and into the cooler until suppertime. Second T&T - because of the issues getting the charcoal lit and going, the smoker pot never got lit during the brisket cook. When I ramped up the KK to 350F to cook the corn after the brisket came off, the smoker pot kicked in like a Banshee and smoked the hell out of the corn! Seriously pissed for the second time today! Didn't seem to miss the extra smoke on the brisket and the corn was cooked in the shucks, so it didn't affect it either. But, I was not a happy camper, nonetheless! And yes, I started drinking at this point!!! All in all, not one of the worst cooks that I've suffered through, but not one of the easiest, either. But, in the end, all that matters is the results - which were F-ing Fantastic! So, I guess all the headaches were worth it! 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 2, 2015 Report Share Posted August 2, 2015 Great write up Tony B and the brisket looks great too. Sunday night my brisket goes on so we'll have a third test of brisket wrapped in butchers paper. I will post my results Monday after dinner if everything goes as planned. Quote Link to comment Share on other sites More sharing options...
