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So here are the final two photos: this is the finished version of the brisket.....but five hours later. So you cannot let a brisket sit for 5 hours and reheat it and expect it to be as good as Franklin/Micklethwait/LA Barbecue (and 20 other great Austin-area brisket master), but I am getting closer. Back at 1 PM, when I SHOULD have been slicing it, it was probably a lot closer. SO NEXT TIME.....I am going to start the brisket at 6AM for a 6-7PM serving. It seems to be cooking in 11, not 13 or 14 hours. Anyone else have the same experience? The flavor was good. Quite good. I am going to back off a little bit on the salt, but the pepper was pretty much perfect. It was a lot of fun, and the family loved it. And it is a LOT easier for me to get up at 6 than to stay up till 1AM.

My 32” is finally here! I am gonna call it The Texan. I did a lot of research and looked at a lot of images before pulling the trigger. Let me tell you, none of the photos do it justice. It is absolutely stunning to look at in person. The cobalt blue pebbles are gorgeous, as is the new metal lip on the upper lid. I hate having to put the cover on. If you have a picasso, you want to see it! Once I do the burn in/venting, first cook will be carne asada and peri peri whole grilled chicken. I cant wait! Anybody need a used primo xl?

Yep. I have Moroccan ceramic tagines and Bulgarian claypots for making stews and soups in.

I ended up doing "down", and it turned out fine. Here is a photo of the brisket on the grill just before I took it off to wrap it. Nice bark and even some moisture showing on the top piece, so I am not worried about it drying out. A really lovely brisket. Looking forward to dinner.

We finally got to cook this today . Fortunately our freezer in the garage broke down so we had to move our meat and fish to friends which gave us the chance to get our goat out and prepare the cook. I'm a bit lame at the moment with a hopefully temporary hip problem so Mrs RD did the cook - she is an expert on South Indian curries ( I gave her 10 lessons for Xmas a few years ago from a delightful and very talented local Mumbai lady). Best present I've ever given. I'd been waiting for my daughter to get hold of some Portland Heights Jamaican Curry Powder but we didn't have any so Mrs RD made it from scratch - recipe from the book C is for Carribean. The last time we'd eaten proper curry goat was when we lived in Jamaica 35 years ago . We went with Ray a local and colleague up into "the hills" and chose a goat from a small flock that his folk had. Mrs RD made the mistake of naming the goat Winston - a fine fellow. Next time we saw him he was in a large pot expertly cooked , together with a tub of " Mannish Water" - a delicious broth made of entrails. The curry goat was for my leaving do, together with a few cases of Red Stripe and some rum punch. I can't help feeling that Mrs RD was thinking of Winston when she was cooking today - but she still ate a healthy portion. Didn't have Scotch Bonnet unfortunately and one or two ingredients had to be subbed but it was pretty much to your recipe @Braai-Q, and delicious it was too so thanks for that.

Welcome to the Obsession! Hang on, as you're in for a wild ride! Don't waste all that charcoal on your burn-in - cook something while doing it. It's safe. The solvent smell is on the outside of the grill and won't reach the food.

A few reports and observations on last night's brisket cook, still going on now at 11 AM this morning. First, here's the prime Costco brisket as I took it out of the fridge yesterday to prepare it- approximately 14.5 pounds untrimmed. The second photo shows it trimmed and dusted with Maldon salt and coarse-ground pepper. It went on the 32" KK at 1 AM with the Guru set at 225*, I wanted it to cook a little more slowly than typical, because if I were actually trying to time it for dinner on Sunday at 6, working backwards, I would have started it at 4AM, and sorry, I am not getting up at 4AM to start a brisket. So....the third photo is brisket at 9AM, ready to come off and be wrapped. The Guru was reading the cook temp at 216- the KK's thermometer was showing it a bit higher, maybe 240. The Guru's meat probe was showing the brisket at about 175-180 at this point. The last photo is the brisket, tightly wrapped, and ready to go back into the smoker. At this point I raised the Guru temp setting to 280*. Here's the rub: it is now 11 AM and the brisket is nearly done- one probe, the Guru's-showing about 198* and some probing with my Thermapen, is showing low 190's in some other parts of the brisket. So what's going on? If I follow all the standard instructions- Franklin and the like- I should expect this brisket to take 12-14 hours and then I should rest it for 2 hours. It looks to be now like it will be done 12 and will need to come off. If this is the case, I should be getting up at 6AM to put a brisket on and serve it at 6PM (6 AM being acceptable, 4AM, not.) What are your experiences? How long does it normally take you to cook a 14-15lb brisket? At what temps? When do you wrap? BTW, this is a BEAUTIFUL brisket.

Beautiful KK welcome! You are so correct Dennis is the man!

Definitely missing my KK thanks Tyrus. I like to cook when on hols, however, the unit we are staying in only has a microwave, a crappy pot and fry pan and a single cooktop. I’d never seen knives as blunt as what’s here- now they r sharp.[emoji23] I guess this becomes the challenge of preparing good food with rubbish gear. Still, Noosa is a pretty place. I usually buy offal for my dog and now will be adding rice to the mix. Sent from my iPhone using Tapatalk

So with a name like that I'm guessing some tried and true Texas saying will be heard in your backyard...like: "He needed cooking Paw" (He needed Killing Paw) "Three pounds went in, Two came out" (Three went out, two came back) "This patio isn't big enough for the two of us" (This "Insert location" ain't big enough for the two of us" And of course, if you grill Tofu "Get a rope" (Get a rope) Enjoy the Texan, keeping with the theme, when you get a 42, you can name it the "Big Texan"! Regards.

Basher, I have the same rice cooker as Toney, actually posted it recently. Well, I had the same issues with rice some time ago, saw the post and my rice quality surged. I use it with hamburger for my dogs, they scoff it down and leave nothing behind. So if your pup's tummy is on the blink mix this up, helps if you mix it in with a half portion of dry afterwards. It has also worked well with the new wok, stir fry and rice once a week now. I prefer the long grain Basmati rice. Hope the vaca is easing the mind, you must be suffering a bit of separation anxiety from your KK

Thank you, and have to say Dennis was an absolute pleasure to work with. Even during the pandemic, he was quick to return my multiple calls and just a fountain of knowledge. Not once did he try to oversell me on anything.

I’m re launching this old thread. Why? I’m on a beach holiday, and it’s been raining for 2 days. What else is there to do other than read books, watch the cricket and shop online? I have just ordered my first Donabe. I was actually looking for a ginsan petty knife- and found one that led me back down this donabe rabbit hole. Are you still cooking with your donabe? Any favourite recipes? Sent from my iPhone using Tapatalk

Just finished slicing, packaging and vacuum sealing Canadian Bacon. It is now in the freezer.