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Cooking my first brisket on my KK. I’m gonna try Kosmo Q brisket mop when I wrap.

@Bruce Pearson - GO FOR IT!!! Ribs are one of the easiest BBQ cooks there is. Up to you whether you remove the membrane on the back or not? Simple process - use a paring knife to pull up the membrane on the end bone, use a paper towel or dish cloth to grab the membrane and just pull and peel it off. It usually breaks so you'll have to do this a few times to get most of it off. Removing it helps get more seasoning into the meat. If you decide to leave the membrane on, don't bother putting rub or sauce on the backs, as it won't penetrate the meat through the membrane. I slather plain yellow mustard on them, then a liberal dusting of whatever rub you like, just like a pork butt. I'm not a big sauce fan, so I normally don't sauce them, but on the rare occasion that I do, wait until they are almost done before putting the sauce on so it doesn't burn. 10 - 15 minutes with sauce is generally long enough to get some mild caramelization without burning the molasses/sugar/honey in the sauce. Just to help out, here's a pic of the "bend test" on how you know that they are done, as they are too thin and narrow between the bones to reliably use a probe thermometer. When you see the meat pull back from the ends of the bones about 1/4", lift up the rack with a pair of tongs about a 1/3 from the end and let the weight of the rack bend the rack downward. If the meat starts to tear in the middle, they're done.

I’m not great at slicing a brisket but with it being steamed in foil I know will be tender. I’ve read so many good reviews about this brisket mop I had to try it. I’ll keep y’all posted.

I see in Pequod's picture that he's using CocoChar, which is a very long lasting charcoal with a high heat content - doesn't take much to maintain temperature once the KK is heat soaked. If you're using a good quality lump (i.e., NOT Cowboy), then the same advice holds, fill'er up! You'll use a bit more charcoal than the Coco, but maybe 1/3 basket over this cook? Use the largest pieces on the bottom and medium/smalls on the top of the pile to promote airflow. Light a small (tennis ball sized) spot in the middle, top vent just barely off the seat, bottom vent a 1/4 on the half moon side initially until heat soaked, then you can close it and switch to the right side dial with a medium sized hole.

I’m going to wrap it in foil and pour the mop/liquid inside the foil. I’ll it let finish off and use the residual juices as a sauce.

None here yet as well. The regular sweet cherries just appeared however, so the Rainier variety shouldn't be far behind.

Speaking of OctoForks I thought I would give them a spin for dinner. Plated. Dipping cauliflower in homemade Ranch Dressing. Made the Ranch Dressing before starting dinner so it didn't have long to blend the flavours but it was still delicious.

Drives my son crazy! He has an off-set and just tears through the fuel to cook anything. I lite a baseball size spot of charcoal and after heat soaking I'll have the bottom vent maybe a 1/16" open, and the top vent about a 1/4 to 1/2 turn and hold a rock-steady 215 - 225 all day and into the next if need be. Want to raise the temp 25 - 50 degrees? no problem, just open the bottom vent a bit more. He has to add fuel every couple of hours. I say, look, holds a steady temp and uses minimum fuel...how simple is that?!! I can't repeat here what he says back.