Leaderboard

Had some good friends over last night and they requested brisket. Picked up a monster 8kg (17.5lb) brisket with a 4+ marble score. Given the size I decided on an overnight cooking session at traditional low and slow temp (225F). Only the second time I’ve done that, as I usually do a 285-300F 8-9hr cook during the day. Estimated it would take 12-14hrs, allowing for a long rest. Put it on at 11:30pm, it was ready for wrapping at 9:30am, and came off at 2:30pm, so 15hrs all up. 4 hr rest in the esky (cooler). Couple of racks of ribs as well, served with salad, coleslaw, roast potatoes, horseradish cream, smoked salsa and espresso BBQ sauce. My god- it was far and away the most amazing brisket I’ve ever experienced, even the flat was so fall apart moist and tender that it almost defied belief. Don’t know if it was the low and slow, the quality of the brisket or the long rest- but I’m only ever doing brisket this way from now on. Very happy guests!

Well, I've always said if the lawns to big to cut in a day...you gotta get a bigger mower.

@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.

Awesome to hear from you @Troble. Looking forward to seeing those great cooking pictures again!

Just stopped by to get some inspiration. Been too busy with the new job to cook like I used to. Hoping to get back. Good to see everyone doing well

Awesome cook.

Awesome Remi, that looks like a delicious meal! I love it when brisket turns out well, such a satisfying feeling, congrats! Sent from my iPhone using Tapatalk

Just wanted to take a second to check in and say hi. I recently purchased a 23 Ultimate Cobalt Blue KK with tiles. The grill was delivered in early February. Unfortunately, I didn't get any good pictures or videos during delivery. The grill showed up around dark and I needed to get it unpacked, out of the driveway, and in place since rain was expected for several days. Fortunately, I had watched several videos and read numerous posts here, which made unpacking and moving the grill to its permanent home very easy. I did the burn in a day or two after I received the grill and have been cooking non stop ever since. The grill is fantastic as is all the food that's been cooked so far. As you can see in one of the pictures, my wife has started cooking on the grill too (it was a struggle to get her on board with purchasing the grill, but I think she's sold on it now). Looking forward to sharing more cooks and reading more from others in the future. IMG_20250301_200749.heic

Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.

Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir.