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So here is how the bone in brisket unfolded ... After thawing for the week a hearty trim and a day of dry brining. Fired up the BB32, gave it a good rub, and muscled it on the BB32 at 8 PM. Used a new smoke pot for the first time and it is a game changer. Up at 6 AM and attempted a Texas crutch - not very effective as I did not get a very good seal on the foil given the size of this hunk. Let it go til 6 PM (22 hours!) and decided to pull it. Strange as I would normally go to about 200F with my brisket but I pulled this at 183F given the softness of the meat when probed. Getting it off the BBQ was not easy as the bones just fell away. Used a spatula combo lift and barely managed to get it to the cutting board. The point was awesome but the flat a bit dry A fun cook that will not be repeated again soon!

The chook you inspired me to spin today: On a side note, I used a new rub on the chook today and liked it quite a bit. It was Pork Barrel BBQ All-American Rub. Bought a giant container of it at Costco for next to nothing. Had tried it on pork ribs, but didn't care for it. Awesome on chicken, though. Might qualify as my new go-to for chooks.

Do word pictures count? Seriously, I was surprised by how much maple flavor had permeated the meat. I used Chris Lilly's recipe from Fire & Smoke, in which you pour maple syrup over the belly after rubbing in the cure and black pepper. Between that and the hickory smoke, some really great flavor.

I bet you had just kissed Susan and he was just wanting some of that shuggah!

He wanted some of Susan's taco ring remains.........must be a Guru forum member!!!!

Only you (and probably Dee) can answer that question. Does it look like what you saw in real life?

Nice money shot. A lot of work but it came out looking good.

Aussie, please pass the plate I'd love to taste it.

I touched it up a bit Outback Kamado Bar and Grill[emoji621]

This is looking really good. Lots of work though. Sent from my LG-D855 using Tapatalk

Serious looking cluck (aka chook) you got there, Aussie!

Nice looking spin.

Looks so good Aussie i sure need to get the rotisserie

Congratulations Mrs skreef who won the September Guru challenge with this cook.

Looks perfect!

Aussie, your tofu creation is looking very tasty and sounds equally tasty. Looking forward to seeing the grand finale.

Looks really good. Can't wait to see the money shot. With Tofu - when in doubt, cook the hell out of it - might actually be able to cook the nasty texture out of it - LOL

I had a lot to mull over for this KK cook, there are so many options, do I use the rotisserie, go direct, go indirect, use the main grill, do I go higher and most of all what temperature? The sole purpose of the campfire was for mulling things over. I had a 2 bone rib roast to cook and didn't want to mess it up. Made a little pocket and stuffed some thyme from the garden in, added granulated garlic and freshly ground black pepper. Tied it up and let it rest in the fridge overnight. Used my lower grate on top of the mail grate to get the roast high in the grill. 132 F and time to remove from grill. Next step was to tent in foil and put in the warm kitchen oven until the KK was ready to sear. Searing. Seared. I didn't do a great job here, should have left it on the grill longer. Sliced. Slice and plated with all garden veggies. One more pix for good measure.:)