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No matter what time I start a brisket I always feel like it is not early enough. I got up at 0530 to start the fire and things seem to be running smoothly at 145C/295F. I just looked up other posts about hot and fast brisket and I see that folks go up to 350F for that method. Here is hoping that things go well today. I am following a recipe in Adam Perry Lang's book, Charred & Scrubbed. His brisket was on the bone. Mine is about 10kg/22lb and off the bone. I aged it in the dry ager for about 2 weeks. Looked good when I got it out this morning. Very little to trim off. I made up and applied his four seasons blend https://www.epicurious.com/recipes/food/views/four-seasons-blend-51103210. He encourages you to create a "meat paste" by wetting your hands and working the seasoning in before leaving for ten minutes or so for the meat juices to form a crust with the rub. He says this is a good starter crust that then develops further as the meat cooks. I have used his blend and method with other meats and like it. I am never sure about cutting against the grain when the brisket is ready and so I have tried the trick of cutting the end of the joint before cooking to help me with slicing the cooked meat. Not totally sure that I have got the right angle but it's close enough for Govt work. For once, I did make the dough ring to go round the top of my smoke pot as I was keen to make sure I got good, clean smoke. I used a mix of apple and oak pellets - I just want a gentle smoke flavour. The recipe calls for the meat to be cooked with strips of fat above the meat to baste it as it cooks. I laid out the the trimmings from the brisket on a rack above. More stages to come but all looking good for the moment.

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

Like @Dono I have a pair of gloves for loading charcoal and moving grates around. I don't generally use gloves for food prep but sometimes use the cheap blue ones that come in a box of 100 when I am handling very hot chillis or doing something stupid, like trying to stuff a baby squid. Good news for me is that I saw someone using a piping bag to stuff squid the other day so I won't be doing that by hand ever again.

Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.

I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA

At last after 4 years of planning, my Cobalt Pebble 32" has arrived in Scottsdale, AZ Her name is "Santorini" after the Island in Greece. It is much prettier, larger and heavier than I imagined but it got here! I have a bit of an up hill across gravel so my handyman suggested renting a crane. It was the right idea! I'm doing a burn in now and it really holds temp. I was worried about run away but if you sneak up on it and take notes, its pretty easy. Thanks to Dennis for his hard work!

I usually rub briskets and butts with CYM (classic yellow mustard) to make my "paste." Works well. I usually don't wear gloves for it though. @tekobo off to a great start! If not too late, put some of that cut fat into a pan to collect the rendering and let it absorb smoke. Baste it onto the brisket just before you wrap it in the pink butcher paper. I'm liking this new twist on the standard Franklin brisket.

I'm similar. Gloves in the kitchen only when chopping a bunch of chili peppers or mixing up that crazy staining annatto paste. For everything else, I have a big bottle of hand sanitizer (thanks to COVID) after washing my hands after handling raw meat and a spray bottle of StarSan for the knives/tongs/scissors, countertops, and cutting boards. I have insulated gloves for handling the grates and meats on the grill.

Serious pies!

I don't think I've ever heard of bone-in brisket. I'm not a brisket fan but I've done the meat paste thing with pork Boston butts - that's one of the things that led to my prep gloves question in the banter section of the forum; salt and several types of ground pepper rubbed into all the nicks and cuts I always seem to have on my hands and fingers is not a lot of fun!

Looking forward to seeing the results. I’m sure it will be great

Awesome looking pizza!!

Awesome pizza cook troble! Sent from my iPhone using Tapatalk

For hot chiles, yes. Disposable gloves. The most expensive nitrile gloves are the most comfortable.

I'm glad it all worked out for you!

A Happy Ending to this initially sad tale!

My doorbell rang again a little while ago; the same ups driver was back with my drip pan! He dug around in his truck and found it; he didn't know why the other package was mislabeled.

So...confession time here. Hoping to learn something. I use my smoke pot regularly and I never use the flour paste. It is a Le Creuset pot with lid that fits well and I definitely cannot be bothered to mess around with flour paste before each cook. What I am not sure of is whether I am getting the right effect. The chips in the pot always combust nicely by the end of the cook and I get smoke that I think is acceptable. I got a lot of smoke recently, using chips that I made from cutttings from my apple trees earlier in the year. Not sure if that's the wrong sort of smoke. It was a cold night. Will try again with and without the flour paste to test but just saying that it may not be essential...

My door bell rang a little while ago so i peeked out the window to see who was there and saw a package on the porch; it was too narrow to be my drip pan. The package indicated that it contained mulching blades for a Toro mower; not only did i not order mulching blades for a Toro mower, i don't have a Toro mower... The original shipping label has a different recipient and address listed but a second UPS label had been attached with my name and address. The UPS driver was just going back to his truck after dropping off a package across the street so i have the package back to him. About 15 minutes later, i got an email notification that my package has been delivered. <sigh> I've reported the issue via the UPS claims site; i had to report it as a lost package since they don't have an option to report delivery of a wrong package. Hopefully, someone will get my do pan when they're expecting mower blades and put it back into the UPS system and I'll get it in a day or two. Good thing i don't plan on using it in the immediate future!