Parrothead72

I hope so. I just used the digital thermometer until it slid in and out. The brisket is amazing. No need for sauce. The rub does it all. Thanks for all the help. Sent from my iPhone using Tapatalk

Just off the KK. 7.7 lbs with coffee cardamom rub. Cooked between 275 and 300. Waited for internal of 195. Will report after we eat! Sent from my iPhone using Tapatalk

Got a 8 lb brisket rubbed with the coffee cardamon. enjoyed making it and was gonna finish it with a BBQ sauce that i read 'bout called chocolate cherry. On the side of course. Wife liked the sauce idea. Got an iGrill that i used for the pork butt and love it. Ambient probe and a meat probe (ambient suggested a grill temp vs dome temp on the KK of about 20* differential). Wood choice? I have coffee from Dennis which seems appropriate given the rub!!!! I want the best bark I can get and someone posted about a consistency of "pot roast" on another forum here and I am not too interested in that. Looking for something that is a bit firmer....

Gonna try and high heat brisket tomorrow. 8 lbs. Thick Cut USDA Choice Beef Chunk. I have no idea what that means but it was the label.... Just rubbed it with the coffee cardamon much discussed on here. Open to any and all suggestions. We love bark so I worry about foiling it. Any technique advice?

Thanks, gang. I have been buying fresh pizza dough (the balls you see at a pizza parlor) from the local supermarket. I keep them refrigerated. Maybe i need to get them to room temperature so they are not as cold / wet / sticky? Will experiment.

Still having issues with the darn dough sticking to the pizza peel. Any thoughts on how to get the pizza more transportable - from kitchen to peel and from peel to stone? Sent from my iPhone using Tapatalk

any words of wisdom on the brisket? you like the 275* cook there, too? fat cap down sounds like it is worth a try. and particular rub you like to use with brisket? i'm all ears and thanks again.... Sent from my iPad using Tapatalk

Reporting back to the forum....per advice above....cooked an 8lb boston butt at 275* until the internal temp hit 205* (took about 10 hours or so). As Robert suggests above it was perfect. No water pan. No spraying of the bark with apple juice, just a simple rub, fat cap up and let the KK do it's work. Smoked it with some mesquite wood chunks, a dry chardonnay vine that a wine maker in Long Island gave to us the other day and the KK CoCo charcoal. Next project....a brisket.... Sent from my iPad using Tapatalk

We love making the pizzas but still struggle with them sticking to the pizza peel when we try to get them onto the stone. So bad we have started to use some pre made crusts which I know is a total rookie move. Any hints? Tin foil causes the crust to be soggy. Pizzas are turning out just fine but cannot transport them from the peel to the stone.... Sent from my iPad using Tapatalk

Robert, going to try a butt tomorrow. Just prepared it with some brown sugar, onion powder, garlic powder and Lambert's "sweet rub of mine" (found a video on YouTube that liked this combo). Anyway, its an 8 lb butt and i will refrigerate overnight. Curious how long you think it might take at 275* to reach an internal of 205*? Will let you know how we do. Thanks again.Sent from my iPad using Tapatalk

love the CoCo char and notice a big difference over another i had tried - wicked good charcoal - which was just fine but not the same for a low and slow cook....

You guys are great and thanks for all the counsel. It's much appreciated. Weather permitting will work on a brisket and maybe a pork butt this weekend. Will post how it goes....

Thanks again. I will work on the Pork Butts, too. Why are all these guys smoking them on YouTube with a water pan (if not water than apple juice from concentrate) and also spraying down the meat around hour 4 and 5 and then each hour thereafter?

Thanks very much for the replies. Appreciated. Will work on some briskets and come back to the forum. Also keen to do a bone-in Boston butt. Saw one on YouTube with a KK and the fellow used some brown sugar in his rub and some spray bottles with apple juice from concentrate for the last few hours of his cook to have the sugar carmelize and get the tips and corners real burnt!

Relatively new to this forum. Got my KK for xMas. Getting decent at simple things like pork tenderloin and pizza and even smoked some kielbasa last night. However, I suck at making briskets. I've tried 4 of them so far. Fat ones, lean ones, 2-3 lbs, 10-12 lbs. Smoked at 225* for 1 hours / pound and also as long as 2 hours / pound. Just messing them up. Rarely get north of the plateau (temps maybe get to 140 or so). A few basic questions: - presume i do not need a water pan - presume i do not need to inject the meat with marinades - presume i do not need to mop - i get the foiling and toweling once we hit 180* but i smoked a 2.5 lb good quality thin meat brisket last night (might have been stupid to buy that) at 220* and in the 8th hour we were still in the 140s or so KK works perfect. Can make pizzas at 600* but for some reason my brisket comes out dry, overdone and just tastes bad. If anyone has a simple brisket recipe / technique they swear by I am all ears. ps Not sure if it matters but I coat the meat in yellow mustard and use a basic rub (I have not refrigerated it overnight and maybe I should be)?

We did our first pizzas last night. We are total rookies and only have about 7 cooks under our belt. Could not have been easier. Honestly, way better than anything we have purchased before at any pizzeria in NYC or in Long Island. Full basket of Dennis' Komodo charcoal Vents open full throttle Allowed everything to heat soak (pizza stone on top of the elevated grill) When we got to 525* we through on the first pizza (on tin foil) Pizza was pizza dough we had pre purchased, rolled it thin with some flour, simple pizza sauce, simple shredded mozzarella, some pepperoni, jalapeños, onions, olives (mix of toppings but easy stuff) After about 6 minutes we opened the KK to find just a fabulous looking pizza Repeated 3 more times!

Thanks Bruce. All I've got is some basic beer - soaked Brats with me. Nothing fancy. Going to do those today for the Super Bowl and a pork tenderloin. All suggestions welcome.

Are fatties normal sausages? Gonna try and smoke some tomorrow. Have some Brats, too.

Just got my first KK two days ago. Hell of a Christmas present. Not sure how to install my ash shield. If I am reading the above right, lip (or curved side) faces up and faces the curved side of the KK. Correct? Also, any preferred method of lighting the coals? My wife got me a bunch of coconut charcoal and the hope is to do a slow cook brisket on New Year's. I have coffee wood that Dennis included. Thanks kindly.