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I picked up a 2.5 lb. pound brisket on my Fri. day trip. Normally I wouldn't do this but knowing the KK there would be no worries about drying out this small piece of meat. On the grill at 225F at 9:45 AM. BTW, this beef was organically raised without hormones, etc. and was only grass fed. Several hours later when the IT was 165F I wrapped the brisket in brown paper. No pixs but was I surprised at how much it had shrunk before wrapping. Done 203 F and 10:45 PM. About 15 mins later, unwrapped. Sliced. Plated. In some pixs the brisket may appear dry but it was not. I'd do this one again.:)

My neighbor is a chef and has a catering business. She had to make 30lbs of pulled pork for an event. So we loaded up the KK with 9 pork shoulders and smoked them with cherry wood.

I am new here but am seeing the light to being spoiled. I just cooked some boneless, skinless chicken thighs. Salt, pepper and a little onion powder, cooked with a little cherry wood smoke. Awesome. My wife's reaction... wow these are really good. Cheers

Got a nice hanger steak thought I would reverse sear gave it a sprinkle of purple Crack lolthen some twisted Qa couple of wine barrel chunks for smokeon it goesready at 125 for a wrap whilst I ark up Ora to 600on for the seara quick restand carvedand plated Outback kamado Bar and Grill

Well, that and napalm. 15.3 lb SRF brisket on the kk since yesterday afternoon at 4:30. Hopefully should come off in about an hour or so. It went unwrapped until I got up this morning at 7am so I wrapped in pink butcher paper and will stay that way until I slice it.

Aussie, that's an old school Southern technique for BBQ. Out of favor, since it's fairly labor intensive.

ckreef....................Everyone used to compliment my father on what a good photographer he was and how all his pictures were perfect. When I got my first camera, I asked him what his secret was. He told me he threw out all the crummy pictures and only showed people the good ones!!! (Great memory......)

"mostly it's just mediocre" I find that hard to believe.. Just saying! I have a friend I'm here visiting from the states and I reverse seared with smoke some 5-6 wagyu Tri-Tips with salt, pepper, garlic and parsley.. Then slathered in Best Foods to brown up.. BF worked great in fact by accident it made amazing grate marks.. When we finally sliced it up, watching him eat it was almost comical.. Food Porn for sure and his face was saying Oral Orgasm to say the least. He was a career manager at Four Season Resorts and said it was as good as any beef he's ever put in his mouth!! KK does it again!

What an amazing lunch. I put the butcher paper wrapped brisket in a cooler for 3 hours and just sliced it up.

Made this mop sauce last night. Didn't exactly measure anything but this was basically it: 40 oz or so cider vinegar A little yellow mustard. A bit more more ketchup. 2 fresh squeezed lemons A decent amount of fresh cracked Tasmanian Pepper Berries Some fresh ground pink Himalayan salt. Brown sugar for a little sweetening. Bring to a boil then simmer and reduce to the consistency of chocolate milk. Let cool overnight then strain and mop away tomorrow. Put it on at 7am with average temp of 260*. Mopped once an hour to slowly build a bark. This is after 4 hours. Wrapped in foil at 160* internal then cranked it up to 300*. Pulled at 203* internal. Total time 10 1/2 hours. Only pulled about 2/3's of the meat. Have a nice chunk left in the refrigerator for Brunswick Stew.

Looks great MacKenzie

Wow that's making my mouth water looks yummy

Yum looks teriffic Outback kamado Bar and Grill

Cauliflower cheese with steamed veggies and baby new potatoes with herbs Outback kamado Bar and Grill

https://en.m.wikipedia.org/wiki/Hanger_steak Outback kamado Bar and Grill

Great looking brisket. Every once in a while they sell small brisket cuts around where I live. They usually separate the point from the flat to make the smaller cuts.

Nice looking dinner.

Ordered a 32 Cobalt Regular ( loved Pebble but figured it was more work if it lost a tile) I think I got the standard accessories....side tables, cover, roti basket....pizza stones were sold out. Been a Big Green Egg guy for awhile so I'm eager to move up to the big dude. plenty of pics to follow when it gets delivered ...thanks guys.

The honest truth here - you can't taste a picture. One of the reasons that I don't post more pictures. My photo skills don't nearly stack up to my culinary ones. The food might taste great, but not look so good on the plate.

Nice job on that hanger steak. What are the sides? Not your usual salad, Aussie. They look tasty, too!

No rub. Mopped it then put it on. After that mopped every hour. The bark slowly builds as the cook progresses.

Nice job, Aussie, dinner looks delicious.

Looks yummy

Looking tasty! I've never heard of a hanger steak?

No beer but I am/was stocked with liquor and mixers with a few bags of ice to tide me over. Never any worries on the adult beverage or BBQ front.

That looks tasty!

Fri. I went on a day trip to get some special meat and beer. Came back with both and a combination of the two. The meat market had beer bacon, the beer was an IPA made by my brew-master friend so I just had to try that.:) This was tasty breakfast, ck peach jam, purple crack and beer bacon.