twharton

Problem solved....hated to do it however: opened top, unloaded rib rack, used the grill grates to remove the top grill (thank you for those Dennis!), double wrapped the brisket in heavy duty foil and loaded everything back up. Total time about 2 minutes. Stabilized after temp spike because of oxygen infusion and it's now climbing about 1 degree per minute.

Worried....at 14 hours grill temp 240 but that brisket seems to have hit a secondary stall @ 165.4 I've got 2 hours to make to at least 195 and still get a 2 hour rest in the cambro

113 Hours for the Brisket....The Stall is Over...I'm guessing a 3:00 - 3:30 completion time. We shall see.

Why thank you @MacKenzie ! Here are the temps 11:5 hours after brisket...two hours after adding 9 racks of BB ribs. Everything is almost back to normal. Feeling good about everything.

You're right @tinyfish I figure the brisket to be ready in the 2-4 pm range. I will wrap / pack it in a Yeti for 2-5 hours....Ribs should be done around 5-5:30....if earlier I'll just shut it all down and hold them. Around 5:30-6 pm I'll turn on the afterburners and finish the few dozen boneless chicken thighs in 20-30 min. That's the plan we'll see. Here's what's happening just before putting the 9 racks of baby backs on. After 9.5 hrs brisket well into the stall and grill temp spot on...a tad low but it's all good. Top Vent about 1/8 open Here's my bottom vent settings at 9.6 hrs. Following 14 photos showing the first look at the brisket and the placement of the ribs.... @DennisLinkletter this rib rack is (as my oldest daughter says) WWW.THEBOMB.COM/YOURMAMA and if she says that it is a very good thing. I had help with one of my Nephews on the camera and S.I.L holding the ribs and opening doors. That took about a minute. Below are the temps immediately after closing the lid. And here's the temp readings an hour after the ribs were put on...a whole bunch of cold meat like a giant ice cube. I am surprised by the internal temp drop on the brisket to 143.6. Things that make you go Hmmm .

6 Hours, 15 Minutes I put the brisket on at Midnight. Here it is 6 hr, 15 min later....No I won't open the grill. I'm perfectly ok with lower temp because as you all know adding heat is easy...taking away not easy. In about 2 hours putting on the ribs so we'll get an inside photo. Going for a run now.

@CeramicChef High Praise...thank you sir! The ThermaQ is unparallelled....industrial strength just like our KK's. I had been using a 23" OTB for the last 10 years and just crammed the two probes (and it wasn't easy) into the one port. Well now there is one for each probe!

This is the first of a multi part post. This is the prep: July 17, 8:30 AM...trimming the brisket : JULY 17, 9:15 AM...salted and into the refrigerator JULY 17, 10: AM - 9 RACKS OF BABY BACK RIBS....rubbed and into the refrigerator. JULY 18, 3:20 PM...Firebox loaded w/ almost entire box of coffee lump...indent in center w/ used coco char to light and after heat soak will place foil smoke pouch and cover w/ coffee char. Smoke Pouch with SMOOKING Chunks Sealed and perforated and ready for placing. The plan is to light the fire around 9 pm to heat soak. At Midnight I will 1: place smoke pouch 2: top off basket w/ coffee char 3: foil over 2/3 of basket starting from center 4: Put on 14 # WAGYU brisket, clip probe 1 to grate and insert probe to into brisket 5: go to bed The party is at 6 pm 7/19. I expect to take the brisket off around 2 or 3 and rest for 3 or 4 hours. At 8 am I will put on the 9 racks of Baby Backs and expect 8 hours. May bump up temp to compensate for the cold infusion...we'll see. At 6, wifey has a few dozen boneless chicken thighs so will kick in the afterburner and finish them off in 20-30 minutes. There will be updates.

Full box oF CoCo char in the basket...lit at 5 PM This is how I do a diverter...foil drip pan on top of that...just before meat goes on toss on the smoking wood, this grate, then meat. Money Shot #1, Bromeliad Money Shot #2, Bromeliad Product Plug - BRV-HD bluetooth wireless speaker. If Dennis Jack Linkletter made speakers this would be it! 40 Minutes after lighting...temp coming up. 1.5 Hours after Lighting temp right on target. 2 Hours after lighting 18 lbs of pork shoulder..... I put them on straight from the refrigerator..5 PM Went to a party then went to bed..at around 11:30 pm temp was at 226. 8:03 AM...getting close...13 hours 15 Hours 16 Hours - DONE! Annnd....I learned something. Used a smoke pouch for the first time ever. Always just tossed chips or chunks on the coals prior to food. Also this is the first time I've ever used CoCo Char. This is what happened when I opened the pouch AFTER IT HAD BEEN ON THE COALS PRODUCING SMOKE STEADILY FOR 15 HOURS!!!!!!!!!! IMG_5630.MOV

Looks like a success even with the temp variations. I don't think I missed it above but is your top closed all the way? It is a double click latch...should be on the 2nd notch for cooking. On my 23" I can go 36 - 42 hours at low temps on a single bag of lump.

Thanks MacKenzie...I've already decided to order a SS topped teak side table with cover. I had something I thought would work but next to this work of art...totally inadequate.

HERE SHE COMES !!! Christmas In July! CAREFUL What is all that on top? This is the most incredible, smart packing. Crowbar included AND making allowance on the crate so you can easily reach it with your arm. So when I ordered it Dennis offhandedly mentioned he would "throw in a couple boxes of charcoal." Understatement of the year! I can't wait to Smook those Smooking Chunks...LOL There is NO WAY I'm using that as a drip pan!...haha Anyone know what those four holes are for? Inquiring minds want to know! It's a crate / It's a ramp / It's a crate / It's a ramp / It's a crate / It's a ramp / It's a crate / It's a ramp....(If anyone names the movie reference here you wind the Grand Prize) I was a little worried about the pavers as my 10 yr old 23" rolled OK on them but it took a bit of effort. The half ton 32" BB has larger diameter casters. Rolling it was like butter on warm toast. Did I mention I did this solo? It's a little tight..... Soooo tight..... \\ Almost home Look at that amazing craftsmanship! Dennis...we need to talk about teak. Here are your grate grabbers on top of my 7 yr old P.O.S. teak table in the backyard. I clearly have a lot to learn about teak. Cotter Pin...check. I noticed the cotter pin has been engineered out of the lid spring.

Welcome!

I've been cooking on a KK for a long time and have done hundreds of butts or pork shoulder. I've got it dialed in....Rub at least 24 hrs in advance, KK temp stabilized @ 225, smoking chips or chunks on the fire then immediately the meat....wait 12 - 18 hours (depends on size / quantity when internal temp is 195-205 take it off). Sometimes rest sometimes not but I've never disappointed the eaters. I did my first cook on my 32" Bad Boy over the weekend (a more involved post about that elsewhere) and the only thing I changed was I used a foil smoke pouch. I decided to use chips not chunks, Apple Wood. Double layer pouch...fill with chips....holes in the bottom....placed over hot spot in Coco Char just before placing butts on. In past cooks, placing smoking wood directly on coals, I've always gotten of course a lot of smoke initially and the 3-5 hours of smoke as they are slowly consumed. Not this time. I got 14 hours of continuous steady smoke...never heavy....well just look at the photos. I am blown away. And the kicker was the comments of the eaters. All family members who have had my pork shoulders many many times...all asked what I did different because it was the best they had ever had and I already had cooked for them in the past...the best they had ever had. The highest praise was from my B.I.L. who prefaced it with..."I hate to say it to you....." Anyway check this out... Photo #1 Foil smoke pouch immediately after removing meat. Sitting on top of Coco Char for 14 hours. Photo #2 Unused fuel and ash after 14 hour cook + 2 hour heat soak. THERE IS A LOT LEFT! Photo #3 + Video....I take the pouch off and noticed a tiny wisp of smoke and opened it up. Of course when the oxygen hit it this happened....after about 15 minutes it flamed and burned up. I bet that would have produced for another 14 hours. Did I mention the compliments I got? IMG_5630.MOV

Just like your KK is a great Value and worth every penny, Briskets from here are a great value and worth every penny..... http://www.snakeriverfarms.com/american-kobe-beef/brisket.html

That is beautiful. What cut of meat is that?

Here's where I get my briskets. http://www.snakeriverfarms.com/ There is also a butcher in Cleveland or Cincinnati (http://www.misterbrisket.com/) whom I've never used but has great reviews. You won't be disappointed with Snake River Farms.

Welcome

Welcome xraydoc. You will be so pleased. I purchased my first 23" 10 years ago and became, in family and friends eyes, a BBQ legend. During my two girls' teen years we were the 'go to' house for all the cooks after swim meets, softball, baseball, etc etc etc. I, at both of my daughters request I was their chef for the rehearsal dinners....110 people w/ 12 beef tenderloins for #1 and 70 people w/ BB ribs and pulled pork for #2. I am awaiting delivery of a 32" in the next couple days and have donated my 23" to a nephew. Both my girls and hubbies, plus one set of outlaws from TN, plus Dad in law, bro/sis in law + nephew/niece + 4 yr old (who I am proud to say I taught how to make bridges out of yard sticks between the furniture for matchbox cars) will be arriving on the 14th for the annual Blue Angels Homecoming air show on Pensacola Beach. 35 people total...10 in our the house and 25 in two houses out at the beach (across the intercoastal WW) Among other things we have one total get together planned where I am cooking a 15# WAGYU Packer Brisket, and probably 6 racks of BBR + maybe a butt or two. It is truly an obsession. I've been pretty quiet on the forum the past 4 or 5 years...still cooking obsessively....while along the way there were 2 high school then college graduations...then 2 weddings. When the various family segments aren't coming here (which they do a lot because we live at the beach) I am expected to bring treats when we visit....usually ribs. I love the constant kudos and as my wife will tell you...nobody likes my cooking more than me! Merritt Island has some great windsurfing spots. Do you know or know of Tinho Dornellas of Calema Watersports? http://calema.com/windsurfing/ Kelly Park is famous world wide in boardsailing circles. Anyway....welcome! (PS) Pick up an open end 3/8# wrench next time you're at the hardware store. About $3 and the last grill cleaning tool you will ever need.

MAPP It is then from now on...Thanks all!

You've got beautiful butt(s)... Almost as pretty as mine haha.... Seriously that looks like a perfect cook in every way

I noticed that tent mixup also. Personally I find that Searing around 900 makes them taste off; at least to me.

Yes it is petroleum but the amount in the cotton ball would be minuscule. Anyway just musing....MAPP is so easy, quick, fun

I know people use alcohol soaked cotton balls and I remember Wayback in the day when I was a Boy Scout we would use Vaseline impregnated cotton balls. I don't know why just remembered this after 40 something years. Do you think using one To light the coals would mess up a cook? I can't imagine it would. My recollection is that one Would burn about four minutes with a steady 2 to 3 inch flame and easy to start with a steel and flint in one or two strokes. Course I could always use the torch. For some reason the last couple years I've been using those little white cubes that Weber sells & I don't know why am paying for those when there are better easier options. Thank you for indulging my morning musings. About to go make my first purchase of KBB in over 10 years in prep for Burn-in on the impending arrival of my 32 next week.

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