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The Husband is compiling a list of things that you should be told when you leave home. It includes spending a bit more to buy commercial kitchen equipment - the kit is more efficient and lasts you forever. He added grilling sweetcorn in its skin to the list last year. He now has something new to add: eat slow cooked, smoked brisket, whenever and wherever you can. I have embarked on a journey to explore the American BBQ lexicon. We had pulled pork the other day. It was good, but it confirmed what I already knew. I don't like soft, slightly sweet meat. So I wasn't that excited about my brisket experiment. We don't do much with brisket here in the UK. It gets rolled into a joint and roasted slowly and that's about it. I normally get it to make salt beef and enjoy the novelty of a sandwich made with a thick warm slice of salt beef and pickles and things. My mouth is watering as I think about it. Anyway, this time, I got the butcher to leave the brisket flat so that I could try it on the KK. It came from a small breed of cow called a Dexter so it weighed in at just 2kg (approx 4.5lb). Here is the brisket with its beautiful yellow fat cap on. Trimmed up and ready to go. I followed instructions from the Meathead book for how it should look and House rub recipe from the UK Pitt Cue Co book. Here is the gorgeous baby after it had rested. You will have to take my word for it, I didn't remember to take a photo while it was in the KK. As you will see, there is no sign of the pointy end in this next photo. The Husband and I just stood at the counter and devoured it with our fingers. Awesome. We've checked in the freezer and we have one flat Dexter brisket and two rolled Longhorn briskets. We now know what their future holds!

I'm wondering now if I sent the bottle to the wrong person lol.https://www.wildfirechilli.com.au/pineapple-express.html .starting to think Tony b might have liked it I'm sure ckreef will let me know but used sparingly it will work .people down here on the chilli train have been making some local sauses with some funny names. Outback kamado Bar and Grill

@Bruce Pearson, none left! I yummed it all up! @MacKenzie, I used to snort at those pics where people would say "it looks dry but it isn't". Now I know they were telling the truth! @5698k, thanks for the referral to the Franklin video. Will try their simple approach to rub next. We were in Austin a few years ago and drove past the queue at Franklins. I remember they were handing out pink umbrellas because it was raining. We thought, "crazy Americans/tourists" and drove on. Thanks to the KK I can now get close to what I missed.

I vary smoke pot straight depends on the mood I'm in ie can I be bothered setting up the pot lol .I don't worry about heat soaking Ora .for a low n slow cook i just load the basket light two spots open the vents and add both grates .when it gets to 350/200 .I pull them out add wood chunks and foil the bottom grate close the lid and it settles around 250 adjust vents and I'm off . This is a great technique because your Q is not heat soaked in that first hour it's so easily adjustable like an oven. That you can do a forward sear just the way you would do on a pan and finish in an oven Outback kamado Bar and Grill

Good news, gents! The last of your stuff arrived today in the mail - back ordered for 3 weeks! Hope to get everything boxed up and to the Post Office tomorrow. Will post the tracking numbers thereafter.

@Aussie Ora Chris, my friend you outdid yourself. So many awesome flavors. I'm going to save one of the bottles for next time I visit my sister (hopefully not a year from now). I already have some recipes swirling in my head. And I also have some original Aussie art

I suspect that you will not likely eat out as much as you used to unless you are going for the enjoyment of the company and not the food.

You can now make better on your KK!!

Great looking brisket.

Yum yum can I have some? Lol

There’s a reason so many say brisket is king. Check out Aaron Franklin on you tube, many consider him to be the brisket king. Congrats, looking great! Sent from my iPad using Tapatalk

Tekobo, your brisket looks moist and delicious.

Nicely done 2kg or 8 does not matter if cooked right that looks tasty Outback kamado Bar and Grill

I am the start of my smoking journey. May end up with a cold smoker but am also wondering about going the other way - smoking without a pot. I may find I actually like the overpowering smoke flavours!

The smoking pot does the job and it's an awesome concept .but I need to get the cold smoker Outback kamado Bar and Grill

Thanks for all the advice. I thought of buying chunks but I have eight packs of the small chips so I persevered and arranged the chips so that they would not block the holes. I then sealed the pot and heated it in one KK and then transferred it to the lower temp KK for smoking. That worked. The chips were burned and the meat came out nice. Don't think I will go to the trouble of lighting two KKs in the future unless I need to. Will try heating up with a torch next time.

I can't wait. I setup something special at the Bistro for all my friends. Will post a picture with details in the future.

Now that's funny. I saw that on the customs declaration. When I opened the box and saw everything it just totally slipped my mind. Glad you reminded me. Will definitely try something out of that cookbook when I can find some prawns that are worthy. Thank you again, what a great box. And TY for sending the box back. Those are awesome for shipping bottles. Maybe next time I'll send the Aussie art to someone else.

Yes, I know exactly what you're talking about!

Thanks, Aussie. It wasn't that expensive on Amazon when I got it ($75), but you can't get them anymore. It's my basic slicing knife now. A tad more work to keep sharp (it's only one-sided), but it's a nice knife.

Weather looking lot better starting to cook more and more doing a couple brisket on the off set Thursday for someone

Had to smoke some thighs after seeing Mackenzie’s smoke at 310 to get bite thru skin using apple and cherry wood my own rub and sauce

KK Rotisserie Cornish Hen, served with honey balsamic, rosemary, carrots and NY Salt Potatoes. Awesome meal for sure. An interesting boiled potato cook. The salt as supplied was super fine ground. Wasn't overly salty.

So do I. Now that I think about it, I didn't actually get to eat any on the night. It all got munched up so fast! Yup. Green light and all that. They wrote yesterday to say that the replacement would soon be on its way. They didn't say what went wrong with the first one but there was no suggestion that the returned item was OK. I might just ask. I agree that the lack of wires is good but not working means it is no good to man or beast. Only because I was going to use the same pans later for the potatoes and I didn't want a load of dry, encrusted fat in the pans. Thanks for the info on the variability of the fire. Will be more observant in future. Using skewers is convenient but they limit your ability to move things around as you much as you might need to. Anyway, now on to other stuff. Today is burn in day for Meat. Wish me and him luck!

Our only Sam's Club in town is closing next week. The closest one is now 60 miles away. I'm majorly bummed as the Club was only 5 minutes from my house and offered early hours to business members. In at 7:00am and out by 7:15am....no traffic and first choice of fresh produce and meat. This club had a gasoline station with excellent prices and easy access. We also used it for our business supplies. I shopped there about 3 to 4 times per week and knew all the employees/managers. So sad . Have had a membership to BJ's Wholesale Club but didn't go there much as the local Sam's was much better for me. Stopped at Costco last night to check it out and plan on joining. Nice store, not as many of the items we buy to work BUT they have a wonderful PRIME meat section where Sam's only carried choice meat. Holy crap people....I was drooling at how nicely marbled the ribeyes were!!!!!!! Would join just for the prime meat selection alone. RIP my Sam's Club.......all good things, sadly must come to an end sometimes.

I was reading where they are closing a bunch of Sam's clubs and Costco's this year.