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Peruvian spiced brisket, corn bread & mashed potatoes

Thrilled my YouTube video got 200K views in the first year.. Mind blown it received 4 million in the second year!

As summer is winding down a little it was time to clean things up. Get ready for all the fall cooking. I tend to do a lot of cooking during football season And a couple years ago I had to open the grout that came with my BB32 and i decided to vac seal it to see if it would still be useful down the road. It still feels nice and soft in the tube so if I do ever need to do a repair this could still be usable

I vacuum seal mine, too. I have several maintenance items to do, gasket replacement and some regrouting. Was waiting for our heat wave to end before tackling them.

First, you don’t want to be putting cold beef in. Let the beef warm up a little before throwing it in the KK. For briskets I’ll take them out of the fridge before going out to start my fire. And I usually do a good 3 hour heat soak before a low and slow. As far as fitting them you could put two on the main grate and one on the upper grate above them You don’t really need three probes, I’m not a fan of MEATER, they always disconnect on me. Thermoworks has a new wireless setup that people seem to love. Get a Thermopen One for checking them and move them around as needed. Thermoworks also has a good controller/fan combo that is really popular, Billows. Fireboard is also popular. I did not like my Fireboard pro when I first got it, I was seriously overthinking it by trying to setup Programs, once I just set a temp and alarms I really like it. if you can’t get cocochar just get the best you can find locally. I’ve been using B&B as it is what I have access to, it is fine. As far as wood the KK coffee wood chunks is great for beef, or Texas Post Oak from FruitaWood. I don’t know where you read those things about controllers but I’m sorry, that just isn’t the case. That is just my opinion so take it for what it’s worth. I use one on every low and slow. If setup properly they are a great tool that will make your life easier. I’m not as young as I used to be, I like to sleep at night. Depending on the size of the briskets you are probably looking at a 10 to 13 hour cook. And factor in at least a 4 to 6 hour rest (FTC) So think about starting the fire around 9 PM, get it stable at 235 degrees, briskets on at midnight. Wrap at 8 or 9 AM and finished between noon and 1 PM. Then into the cooler. And honestly I would get all of this stuff together asap and throw a couple pork butts in and have a practice cook. Pork butts are really hard to screw up. Briskets are easy to screw up and they are not cheap. Hope that helps.

Time for another cookout at the neighbors, i whipped up some appetizers lol

Hello KK Family My Labor Day cook of turning a 14lb Snake River Farms Gold label wagyu brisket into pastrami!! I started this journey by making a brining solution. The brine consisted of 1 cup pickling spice, 3/4 cup salt, 1 cup brown sugar and 1 cinnamon stick. I put the pickling spices in a cast iron pan to warm and release the fragrant aromas. I and then put them in a mortar pestle to lightly crush to release the aromas even more. I then added the pickling spice to 1 quart of water (I will need a total of 2 gallons of water including the quart used) on my stove and brought to a simmer. I added the sugar, brown sugar, salt, Cinnamon stick and pink curing salt! Heated till all the sugars & salt were completely dissolved. The amount of curing salt is determined my the total weight of the brisket and 2 gallons of water. Then multiply by 454grams (454g in a LB) when you have that number multiply by .25% and that's the amount of pink curing salt you add!! I then placed the brine in the fridge over night to get cold. The next morning I trimmed the brisket . Added to brisket to my brine bucket and added the brine to it. I did need to add about 1/2 gallon more of water to make sure it was completley covered. That won't affect your brine solution . I placed in my fridge for 11 days. I only turned it once but did on occasion shake it a bit. On Saturday Morning I removed the brisket from the brine and placed it in my meat tub and filled with cold water and soaked it for 1hr 30 minutes to remove any excess salt. I set the KK up for this cook. Now not being a master of dialing in my temps I was Nervous to use the KK since I Never did a long cook on it. And the brisket cost me $229.00. So I have a fireboard 2 drive and had been reaching out to fireboard for there fan but they don't have an adapter for the KK. So Dennis told me about Humpherys Bbq so I called and ordered the Fan for fireboard . I received it and I did a trial run using a half basket of B&B lump. I installed the fan and lit about a softball size of lump set the temp to 250 degrees and let it go. I started at 11 am and at Midnight it was still going strong but called it as I wanted to go to sleep!! It held temp with no problem. The next morning I checked my basket and had enough lump to go at least another 3 or 4 hrs.The only thing was I was concerned about was the fan being loose in the port so I called and asked if they had a bigger O ring for the fan and they sent the next 2 sizes. I replaced the O ring with the next size up and I now have a very tight fit and I'm not worried about it falling out and damaging the tiles on my pride and joy KK. So this past Saturday 9-5-26 I trimmed my brisket and seasoned it with a rub of (3/4 cup 16 mesh pepper, 2 tablespoons each of granulated garlic,Mustard seed slightly crushed , Smoked Paprika and granulated onion) mixed well and applied to brisket. I set my KK to 275 using jealous devil XL LUMP full basket placed my Brisket along with a 11lb Duroc pork butt on and let it go. My Pastrami was done in 10.5 hours I cooked it to 194 I then Wrapped it in butchers paper with foil over the paper as my wife does not like foil directly on the meat and placed in my warming oven @145 degrees for a 18 hour rest!! The pork butt took 9 hours and I wrapped the same!!. Both were tender and juicy !! I am now a big fan of the Fan!!! As a side note at the end of the cook my wife wanted steak. So I seasoned my Flat iron steak ask the KK for more heat .So I opened up the bottom vents all the way and in 10 minutes I was pushing 650 -700 degrees and did the steak!! A great experience and was a pleasure using the fan set up. It's the first time I ever used one during a cook. gab! IMG_5490.mov

Hello Georgefrom oz!! I'm George from NY. I just brined for 12 days a 14lb Snake Rive Farms wagyu gold brisket . That I Cooked on my 32"KK. It was the first time I cooked a Brisket on it. I was worried about keeping the temps even as I'm still new to this and didn't want to destroy a $225.00 brisket. At Dennises recomendation I invested in a Humphrey's Fan for my fire board2. I received it and I did a trial run using a half basket of B&B lump. I installed the fan and lit about a softball size of lump set the temp to 250 degrees and let it go. I started at 11 am and at Midnight it was still going strong but called it as I wanted to go to sleep!! It held temp with no problem. The next morning I checked my basket and had enough lump to go at least another 3 or 4 hrs.The only thing was I was concerned about was the fan being loose in the port so I called and asked if they had a bigger O ring for the fan and they sent the next 2 sizes. I replaced the ring with the next size up and I now have a very tight fit and I'm not worried about it falling out and damaging the tiles on my pride and joy KK. So this past Saturday 8-5-26 I trimmed my brisket and seasoned it set my KK to 275 using jealous devil XL LUMP full basket placed my Brisket along with a 11lb Duroc pork butt on and let it go. My Pastrami was done in 10.5 hours I cooked it to 194 I then Wrapped it in butchers paper with foil over the paper as my wife does not like foil directly on the meat and placed in my warming oven @145 degrees for a 18 hour rest!! The pork butt took 9 hours and and I wrapped the same!! Not a problem. Both were tender and juicy !! I am now a big fan of the Fan!!! As far as Thermometers go I do have the Meater block pro and have never had problem in either my KK or my Lonestargrillz 20x42 pellet smoker and have never once lost connection. I also use the Typhur Gold which is also excellent. Here is a picture of the fan and fireboard2!! Hope this helps!! Also at the end of the cook my wife wanted steak. So I seasoned my Flat iron steak ask the KK for more heat .So I opened up the bottom vents all the way and in 10 minutes I was pushing 650 degrees and did the steak!! Also during the pastrami cook bottom vents completely closed top vent was open about 2-3 tiles!! George

I think more are needed! I think one showing how to uncrate would be useful. I saw one YouTuber tag a sawsall to the crate… Sent from my iPad using Tapatalk

Such a beautiful day, it needed a nice steak !!!

One of my favorite cooks. Bone in leg of lamb, Mediterranean salad & dirty rice