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By EggheadRalph · Posted
I'm resurrecting this thread. Did it sell? -
By Cheesehead_Griller · Posted
Very nice! Be sure to post some pics of the KK in action -
By Newbie1925 · Posted
Hey guys. Wanted to thanks those that helped me with ideas for cooking Thanksgiving turkey. It turned out great. I cooked two of them. Definitely moist. Thanks for the help. I used applewood pellets in the cold smoker. I think though next time I may just use very little smoke though. As I did this cook though I came up with some questions which I will post in the other topic areas. Everyone was pleased with the end product.. komodo kamado for life. -
I agree. Or make "pulled brisket" sandwiches. I love to cook briskets but to me, they only taste good the day you pull it off the pit. It's pulled brisket for the leftovers. -
Thanks- I guess I shouldn't fear the dirt so much! -
You should make a big batch of brisket chili instead of freezing it 😁
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By johnnymnemonic · Posted
@PoochieI also have tried "blazing coco". It disintegrates as well after it has burned once. Leaves behind a ton of crap if it doesn't fully burn. Not recommended. -
Academy Sports stores. We have 2 in my area. They also carry B&B charcoal and BBQing supplies.
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Alton Brown did a video cooking a steak underneath a charcoal chimney full of red, hot coals. The trick was to shake the chimney to get all the loose ash off before putting the steak underneath it. I was a bit leary of it, so the 1 time that I tried it, I put the steak on a grate on top of the chimney on the lower grate of the KK. Worked OK for getting a nice sear, post Sous Vide.
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We're having a short run of unseasonably warm weather (upper 50s) and I took advantage to reclaim valuable real estate in my chest freezer by finally cooking this full packer cut brisket that I bought on sale back in September ($1.98/lb). Simple, straightforward cook - 250F with the Guru (it was an overnighter), with the smoker pot full of post oak, mesquite, hickory and apple wood chunks. Indirect with AL foil on the lower grate. Simple rub of Lane's Brisket rub with CYM slather. Was a 14 hour cook - I screwed up and didn't take it out of the freezer in time to fully thaw, so it was still frozen in the middle (37F) when it went on the KK @ 5pm. Had to get up @ 3am to wrap it in the pink butcher paper when it cleared the stall (173F) and slather on the Wagyu beef tallow (needed, as this was just a "choice" grade brisket - hence, the cheap price.) Finished @ 6am at 203F. Cut off the point and cubed it for burnt ends, which went back on the KK for 45 minutes. Rested the flat for 5 hours before slicing. And YES, there's pictures! The smaller piece of protein was a pre-marinated pork tenderloin (apple bourbon) that I did for dinner. It's gonna be a while before I do one of these again! I'm sticking to pot roasts from now on - a much simpler cook and not as much BBQ to put up in the freezer.
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