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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?

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

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.

Sure was a lot, but thats what happens when you show next door what the great smell is coming from my backyard 😀.....hahaha now they all want some

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.

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.

No worries. If you wrap it in foil, then inside a bath towel, and into a good insulated cooler, you can hold it for at least 4 hours (if not more). I've had similar experience with them (and butts) finishing faster than anticipated. I guess it has to do with the actual piece of meat being cooked. Each one is somewhat unique. I always plan to finish early and stash it in the cooler. I'm like you - no "middle of the night" cooks for this kid!

@MacKenzie looks great. When should I expect my package to arrive at my house? 😛

Yum looks delicious Mac!

I’ll have to give fat side down a go next time I cook a brisket. Sent from my iPhone using Tapatalk

I’m always down. The fat does not baste the meat, it just runs off. Down, the fat protects the brisket, allowing beautiful bark to form all over. Sent from my iPad using Tapatalk

Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce

Exactly.

Just received my 32 Autumn Gold Flake and planned to unbox it this weekend. Studied many of the KK members' experiences preparing for its arrival. There is even a "Who Dat" out there sharing information. I am not much on posting, but I do want to convey my gratitude. All of your info has been invaluable! About Dennis – all I can say is ditto - there is nothing I can say about Dennis that would be surprising to any of you. Thanks Again, SJP