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19 hour brisket cook. Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal. Probe test didn’t pass until then. Meat Church Holy Cow injection and rub. Smoked using Hickory wood over Fogo Quebracho. Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice. I walked to get the mail and could smell the hickory clear down the street. Used foil pouches this time and had thin blue smoke the whole time. I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was really surprised to see the lack of a pronounced one with this prime brisket. IMG_0206.mov

End result. 12+ hours, which surprised me. The last, bigger one cooked much faster. You never know what you’re going to get with a brisket.

Wow, what fantastic posts there are this morning, @AJR, @Basher, and @Aussie. Things are looking delicious but I need make special mention of that handsome dog.

And the pork hock was demolished. Sent from my iPhone using Tapatalk

The lamb shank- being smaller came off earlier. With one of the best reds I’ve tasted. That’s a Hugh Hamilton 2013 pure black Shiraz. With lamb shank rolled in greens The pork hock is still cooking. Stay tuned. Sent from my iPhone using Tapatalk

Pork ribs yum Sent from my SM-T835 using Tapatalk

Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f. Lamb is rubbed with Sri Lankan curry spices. And the hock is marinated with soy sauce, salt, oil, cumin. I expect this will be a 3- 4 hour cook at around 130c- 140c. That’s 260- 270f. Sent from my iPhone using Tapatalk

Here are the greens in the cook. Fried/ steamed leaves with coriander and a little parsley and a solid pinch of the Sri Lankan spice mix- made by my Sri Lankan sister in law. Sent from my iPhone using Tapatalk

Cabbage and Bread Dressing with Roasted Spatchcock Chicken is on the docket for today. Cabbage and bread dressing is ready for the chicken. Done. Plated.

Moving the Forum to a new Server Monday at Midnight (PST), please expect it to be offline for a few hours. It should be zippy again after..

Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks. Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass @Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist

In the stall at 167 after 6 and a half hours, wrapped in paper right after this pic for the finish.

Bun Thit Nuong again this evening. It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists. We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good! Sent from my iPhone using Tapatalk

Hatch chiles arrived at the local supermarket last week. Bought 3 lbs. Finally got around to roasting 2 1/2 lbs today. The other 1/2 lb was put up fresh. I made the cage for the rotisserie basket last year out of 1/2" wire fabric. Works great for this application.

Paid today, expecting it to ship on the next container so ~mid October~ is my guess when it makes it to DFW. I got a charcoal basket splitter, pizza stone, the rotisserie w/the reducer and motor, grate grabbers, 110lbs of Cocochar and 24lbs of Coffeechar. Since I've never cooked on anything other than NG or propane I have no idea how fast I'll go through the char but can't wait to find out if I should have lied to my wife and bought 4x as much Off to the "how to cook" forums!

Thanks Troble... Yeah, the taste was amazing. The smoke flavor was definitely there and not over-done.

Jamie stone holds heat longer. Depends how you use your stones and or steel. Multiple pizza cooks I prefer stone base. It seem to hold a steadier temp. Others here use both. Sent from my iPhone using Tapatalk

South Australia. Few hours NNE of Adelaide. Kinda off the beaten track.

Hi Bruce, Thanks for the warm welcome. I've never seen one in the flesh, but I could only imagine. I might have to wait a little, as I believe Dennis is quite busy with orders. Thanks again. Cheers Jamie

Partial main grate is the way to go!

Thanks for your insight @tekobo I am very excited for the arrival of my grill. I spoke with Dennis yesterday and it looks like we have about 6 more weeks to wait. I think I might keep my Vision grill for sides and other things or just as a place to hold things warm while I finish on in the KK. My goal is to improve my cooking performance while downsizing the inventory of grills. If I find that I’m not using the vision at all I will then sell it or give it to one of my kids.

Early morning... 9lb prime from Costco, so quite a bit smaller than the first attempt. Injected with John Henry’s Texas Brisket Marinade/melted butter, and rubbed with Meat Church’s Holy Gospel/Holy Cow/powdered Worcestershire. Smoking a mix of coffee wood and pecan.

I have to ask what 3 you're getting? I'm finalizing my order for my first KK. I went with the 32 so that I could make room on my patio by getting rid of my offset smoker, and my Vision grill which is housed in a table that is falling apart. I feel like this will give me the cooking space that I had on my offset but with better temp control and then all of the versatility that i had with my Vision.

Hard to beat snags over a fire. Kabana sausage actually Sent from my iPhone using Tapatalk

Aussie that’s a cracking video. What a great way to spend a Sunday afternoon. Sent from my iPhone using Tapatalk

Contact me anytime if you’d like to come check it out

Sent from my SM-T835 using Tapatalk

Great Basket, Went Friday and picked-up a 1/2 sack of Big Jim ( mild) and 1/2 sack of Sandia (Hot) .. Grower from Hatch comes every year....... Notice the heavy duty Roaster!!! Steve