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Fully out- 9 inches tip to tip.

Hi all, I don't have any pictures to share, but I wanted just write up my most recent cooking attempt for a larger crowd. Any comments are always welcome. To start - this is only the second time I have attempted to make a brisket. First time turned out very good, to my surprise - moist, tender, tasty, everything you'd want. Did a sort of low-and-slow, but added the "Texas crutch" at the stall. So, I did the same thing this time around, only I used a larger brisket and perhaps a poorly chosen cut. I went for all grass-fed this time around, versus grass-fed/grain-finished. Also this time around, I decided to try out my Pit Viper fan attached to my Flame Boss. This time around though, even though I thought I kept the temp profile around the same as before, the brisket turned out dry and some might say that when cut, the pieces could be used as an alternative to brake pads. I blew through two baskets full of charcoal (Rockwood), and I think it is because of running the fan. Even though I had the top closed except for maybe half a turn, the temp was always around 275. While the brisket was resting, I rotisserie cooked two chickens that turned out excellent - crispy skin, awesome golden/dark brown color, juicy. Total hit. So, I guess I learned the hard way that the KK really doesn't need a fan to keep a stable temp running the fan, at least with the Flame Boss, obliterates fuel don't use all grass-fed, low-fat beef brisket if you want something flavorful and tender dry brisket can be substituted for brake pads on light vehicles -Rob

It is getting darker and darker so the blossom opening more and more but harder and harder to get a good pix.

I think we must be fully open. There is a scent from these flowers, rather pleasant and the flowers are a good 9 inches in diameter.

Nearing the end.

I made an order from Tabasco and I think I got carried away! I think I have enough to last a lifetime LOL

Hope it finds a good new home!

FINALLY! The local roadside corn stands are up and running!!! Of course I stopped and picked up an ear for dinner! Was decent, but you could tell it's "early corn." Just didn't have the sweetness that it will have in a couple of weeks! BUT, much better than supermarket stuff that's probably almost a week old! btw - duck sliders in Chinese bao, with glazed carrots in orange and sesame oils with tarragon and scallions.

If the corn is a bit sub-par, cheat and put some fresh tarragon in the foil pouch with butter and S&P. It will enhance the sweetness. When the good stuff comes in, I just put it straight on the grill and let it roast in the husks. Easy, peasy!

A statement from one of the the Thailand Boys trapped in the cave. "Pipat Pho, 15 (nickname: Nick) - wrote in his letter he wanted his parents to take him for barbecued food once rescued" I'm a certified cave diver that has had a few scarey dives. This rescue will be the scariest adventure of their lives. I wish them the best. Pipat Pho (Nick), come to Reef's Bistro. You can have all the barbecued food you care to eat.

@tony b can’t say I have spent any time in Gilroy. Whenever I was heading up north I would hit the 5 or 99 to avoid San Fran all together. Something about the open road in the high desert with a 5 speed mustang GT. To be young and dumb again

They gave me 2 bottles of tobacco mustard as a thank you

Sad day good luck with the sale . I'm sure it won't last long Outback kamado Bar and Grill

@tekobo that sounds fun! you do a Dexter, and I'll grab a USDA from Tom Hixson and we can compare notes! The only even close-to-great UK brisket I have managed was indeed a Dexter, but I used the flat for braising and just did the point. Which is the best bit anyway...

I am so glad you are not too far away from me @_Ed_. Once I have got my brisket cooking down pat I think I can get one in a cooler and on the train to stalk you in London to prove how good UK brisket can be. I am currently leaning towards Dexter beef being the best for this and that has just the best fat ever. More experimenting to do first.

Oooh. I was not expecting a return parcel. That will be fun. I don't want a replica though. Every suya spot has it's own secret rub. Need to be able to detect a @tony b signature.

I hope to have some of my final product ready to send you by then, so you can do your own comparison with the stuff your Mom's bringing. I did a quick experiment last night. I was cooking some pork chops, which were fairly thin and boneless, so I took one and pounded it out even thinner and skewered it with both your rub and my latest incarnation. I guess that I was a bit too light on the rub, as neither was really spicy. I just wanted to see if pork worked as well as beef with the rubs. Jury is still out I'm afraid due to my wimpy seasoning.

Looks like it is going to be a late night here, the Cereus is going to blossom tonight, I think. There are 3 that are ready to open and 2 more that will do so in the weeks to come.

Back in the USA with my Jackson Hole BB32 and got in a Pastrami Short Rib cook I have been wanting to do for some time! The meat comes from Sweet Cheeks meats where Nick marinates these guys in a dry rub for a couple of weeks. A deep pastrami flavor and no left overs!

I agree with amusedtodeath, start out with a nice cut like prime or wagyu. Also, half a turn may be too much for the kk. I can get there on about a quarter of a turn while using a cyberQ. On that one, it has a display for fan speed. You don't want it running at 0% or 100%; that means it is getting too much or not enough air. In a worse case scenario, make the BBQ sauce to brisket ratio > 3:1

For me, too much time and effort goes in to brisket not to open the wallet for Prime or better, beef. It's tricky enough with that, let alone adding in issues with crazy lean cuts. Nothing worse than ending up with brake pads, and nothing better than ending up with tender and juicy! I'm sure we've all been in both situations...

Beautiful. Wow Mac you have such an interesting life. I love your gardens. Sent from my iPad using Tapatalk

Thanks ck, seems pretty much only once a year if one is lucky.

This made me laugh. You are demonstrating just how obsessive us KK folk can be when it comes to getting the result we are looking for. I look forward to the results of your experiments. My mother is due here with recipe and ingredients next month. I suspect it will be for yet another variant on the same theme. All good fun.

Gorgeous flower and awesome pictures. I remember this from last year. How often do they have flowers?

Love brisket especially when done right. I've dried a few and carried on because the effort reward always weighs out the loss. ,,, does that mean failure or harm, NAH but it does mean , stay in the game, probe and watch your the meat visually, become able to see the change, be observant and the rest ,,well,,it becomes a history. Things only get better, I do believe. Amen

I have fond memories of the Gilroy Garlic Festival! The most amazing garlic bread, garlic knots, etc. You stank for days afterwards, but it was great!

Did a Costco run today and what did I spot on the shelves? Yes, the peanut butter powder! So, if the rest of you want to try and make your own suya pepper spice, go to Costco and get the PB Fit powder. Or, be like me and buy it off Amazon and pay $3.50 more for it!! Still playing around with the recipe. Today I experimented with Black Cardamom, Curry Powder, and Urfa Biber (Turkish pepper). There's just something in the one tekobo sent me that I just can't put my finger on - the "je ne sais quoi?" I have a couple more things I'm going to try.

Don’t forget bread soaked in garlic and butter charred over the fire!

Exactly Tony, if you snooze you loose in this case.:) I took these with the cell phone cam.

Glad the weather has broken and your enjoyment has bloomed, a day to remember

@RobCordeau I completely agree. I don't care for all grass fed. Way too green for me.

Keep the fire going, we all strive to find something magical.

Love this recipe. Need to do it again soon.

GORGEOUS! Now I see why you're so eagerly awaiting them to open. If I remember correctly, they'll be all brown and gross by morning?

I second your thoughts on 100% grass fed beef. I don't care for it. As you noted, even if cooked "correctly" it still comes out dry and a bit chewy. As Aaron Franklin says, "Always buy the best cut of meat that you can afford." I have a BBQ Guru DigiQ-II and I've never experienced a cook that blew through that much charcoal. Something else is at work here, but you said that your temps stayed steady???? Oh, one last comment, YES - the KK makes the BEST roasted chicken!! It's almost impossible to screw one up. ckreef actually did a test to see if he could dry out a whole chicken on the KK - NOPE!

Serious beef ribs! @Bruce Pearson - It's a Shun. I own several. Very good knives, a tad pricey, but not over-the-top like some handmade Japanese knives that go for way more than these do.

Many of us here are crazy big fans of Santa Maria style tri-tip. One of my fav dry rubs is Oakridge BBQ's Santa Maria. I even try and keep some red oak chunks around just for those cooks!

1 hour later-

To be honest, I started off with a Gin & Tonic - my "go to" drink when it's this hot! But, I'll make up for it this Saturday, as my homebrew club is pouring in the Quad Cities at a festival run by their homebrew club. Will quaff a few to beat the heat - ha, ha!

Lots of folks here use a smoke pot, basically a dutch oven with some small holes drilled in the bottom. Here is one of the threads: Smoke Pot

You will find the kk's are much harder to tip over. I have a 23 and love it. There have been times a 32 would be nice but I think I would prefer a 2nd grill in those cases.

The BBQ team went down to visit a potential new sponsor at the weekend, the butcher sent us each away with a goodie bag that contained some house made sausages and beef ribs. The sausages were amazing for breakfast and gave me the energy to cook these beefies

Hey Tangles, not yet unfortunately, it’s been on a bit of a road trip! It’s expected to hit freo on the 31st of this month

Looks great as usual Sent from my iPad using Tapatalk

...and to build flavour into your dough. I, for one, appreciate the proper use of “all y’all”.

Just think instead of smoking pot now we can smoke a pipe. Maybe we should put the pot in the pipe before smoking - just sayin .......

The morning after the big party, anyone know this feeling?