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Peruvian spiced brisket, corn bread & mashed potatoes -
Hello Georgefrom oz!! I'm George from NY. I just brined for 12 days a 14lb Snake Rive Farms wagyu gold brisket . That I Cooked on my 32"KK. It was the first time I cooked a Brisket on it. I was worried about keeping the temps even as I'm still new to this and didn't want to destroy a $225.00 brisket. At Dennises recomendation I invested in a Humphrey's Fan for my fire board2. I received it and I did a trial run using a half basket of B&B lump. I installed the fan and lit about a softball size of lump set the temp to 250 degrees and let it go. I started at 11 am and at Midnight it was still going strong but called it as I wanted to go to sleep!! It held temp with no problem. The next morning I checked my basket and had enough lump to go at least another 3 or 4 hrs.The only thing was I was concerned about was the fan being loose in the port so I called and asked if they had a bigger O ring for the fan and they sent the next 2 sizes. I replaced the ring with the next size up and I now have a very tight fit and I'm not worried about it falling out and damaging the tiles on my pride and joy KK. So this past Saturday 8-5-26 I trimmed my brisket and seasoned it set my KK to 275 using jealous devil XL LUMP full basket placed my Brisket along with a 11lb Duroc pork butt on and let it go. My Pastrami was done in 10.5 hours I cooked it to 194 I then Wrapped it in butchers paper with foil over the paper as my wife does not like foil directly on the meat and placed in my warming oven @145 degrees for a 18 hour rest!! The pork butt took 9 hours and and I wrapped the same!! Not a problem. Both were tender and juicy !! I am now a big fan of the Fan!!! As far as Thermometers go I do have the Meater block pro and have never had problem in either my KK or my Lonestargrillz 20x42 pellet smoker and have never once lost connection. I also use the Typhur Gold which is also excellent. Here is a picture of the fan and fireboard2!! Hope this helps!! Also at the end of the cook my wife wanted steak. So I seasoned my Flat iron steak ask the KK for more heat .So I opened up the bottom vents all the way and in 10 minutes I was pushing 650 degrees and did the steak!! Also during the pastrami cook bottom vents completely closed top vent was open about 2-3 tiles!! George -
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I vacuum seal mine, too. I have several maintenance items to do, gasket replacement and some regrouting. Was waiting for our heat wave to end before tackling them. -
First, you don’t want to be putting cold beef in. Let the beef warm up a little before throwing it in the KK. For briskets I’ll take them out of the fridge before going out to start my fire. And I usually do a good 3 hour heat soak before a low and slow. As far as fitting them you could put two on the main grate and one on the upper grate above them You don’t really need three probes, I’m not a fan of MEATER, they always disconnect on me. Thermoworks has a new wireless setup that people seem to love. Get a Thermopen One for checking them and move them around as needed. Thermoworks also has a good controller/fan combo that is really popular, Billows. Fireboard is also popular. I did not like my Fireboard pro when I first got it, I was seriously overthinking it by trying to setup Programs, once I just set a temp and alarms I really like it. if you can’t get cocochar just get the best you can find locally. I’ve been using B&B as it is what I have access to, it is fine. As far as wood the KK coffee wood chunks is great for beef, or Texas Post Oak from FruitaWood. I don’t know where you read those things about controllers but I’m sorry, that just isn’t the case. That is just my opinion so take it for what it’s worth. I use one on every low and slow. If setup properly they are a great tool that will make your life easier. I’m not as young as I used to be, I like to sleep at night. Depending on the size of the briskets you are probably looking at a 10 to 13 hour cook. And factor in at least a 4 to 6 hour rest (FTC) So think about starting the fire around 9 PM, get it stable at 235 degrees, briskets on at midnight. Wrap at 8 or 9 AM and finished between noon and 1 PM. Then into the cooler. And honestly I would get all of this stuff together asap and throw a couple pork butts in and have a practice cook. Pork butts are really hard to screw up. Briskets are easy to screw up and they are not cheap. Hope that helps. -
By GeorgeFromOz · Posted
G'day all, Cooking 3 whole briskets on my 32" Big Bad for a 6pm Saturday 19 September service — biggest single cook I've lined up on it (only ever done one at a time before). Starting basically bare-bones: stock main grate, no thermometer, no charcoal or wood on hand yet. Hoping to get the kit sorted well before I light anything, rather than find gaps on the day with a fixed serve time to hit. A few things I could use a steer on: Cooker behaviour, 3 briskets vs 1 — does that much extra thermal mass make it steadier once it settles, or slower to recover from any dip? Does it take noticeably longer to come up to temp with that much cold meat going in? Anything that surprised you going from one brisket to a full load? Fitting three in — main grate alone, or would you use the half/warming grate to keep them from touching? Is a drip pan + foil enough for indirect with this much meat above it, or worth a ceramic heat deflector for a load this size? Thermometer — I've got none at all right now. Assuming I want dome temp plus a probe per brisket, so I can catch one lagging early against the deadline rather than find out too late. What's working well for people — built-in Tel-Tru plus something like a Meater Plus for the meat side, or other gear you'd recommend? Charcoal and wood — still reaching for Dennis's cocochar for a cook this size, and roughly how much for 3 briskets over a long cook? Chunks or chips, and what wood, for beef specifically? Fan controller, worth it here? — I've seen the threads warning these can fight themselves or burn charcoal faster than needed on a KK, with no real upside on a single-brisket cook. Does a hard deadline and 3 briskets change that, or still skip it? Appreciate any input — happy to be told I'm overthinking a bit of this. Cheers, George -
I have it priced on FB marketplace for 2,000.00 IMG_1734.mov -
As summer is winding down a little it was time to clean things up. Get ready for all the fall cooking. I tend to do a lot of cooking during football season And a couple years ago I had to open the grout that came with my BB32 and i decided to vac seal it to see if it would still be useful down the road. It still feels nice and soft in the tube so if I do ever need to do a repair this could still be usable
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Time for another cookout at the neighbors, i whipped up some appetizers lol
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I think more are needed! I think one showing how to uncrate would be useful. I saw one YouTuber tag a sawsall to the crate… Sent from my iPad using Tapatalk -
By DennisLinkletter · Posted
Thrilled my YouTube video got 200K views in the first year.. Mind blown it received 4 million in the second year!
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