tinyfish

Who doesn't love a good old hot dog.

Great job on that brisket.

Go for it!!

Looks great as always. Who wouldn't want to eat that.

We just love spending other peoples money. Bosco how about a temperature control system/pid. Yesterday I went and replaced my fan on my set to the BBQ Guru Pit Viper. In my setup the fan was for a bullet smoker and I couldn't get the fan to sit right in the BBQ Guru port no matter what I did. So slend money and buy a new one. The Pit Viper kicks butt, super strong compared to my old fan.

Tried mine once 325f and cleaned up just fine. Maybe you can buy one on sale for your KK.

When I cook brisket I eat the flat first and I save the point for reheating. The point has great marbling that I just slice some up and put in a pan and reheat. The fat just melts away...

A+

Anytime I see wagyu I have to stop and look and it looks great. It would have been nice to see that marbling before cooking. I thing I have to try a wagyu brisket now.

Your like a proud parent in the last picture. Congratulations.

That looks delicious. I may be steak time this week end after seeing those.

Thanks Poochie thats funny.

I love delivery day its so exciting. I too am getting excited about my second KK delivery and it's still three weeks away.

Some if the best cooks are just thrown together.

Dome is awesome considering how much it weighs opens and closes effortlessly. Bosco wait till you feel the grids...they weight a ton. A 23" grid with the heat deflector is heavy to say the least. I can't imagine how heavy the 32" with heat deflector is, you may need you neighbor to help you lift it in and out...no joke.

No worries Bosco just count the days...

Basspro in Vaughan.

Yum yum, yum yum.

I dont have the new drip pan yet but I have the single bottom drip pan on order. For me, I have never collected the drippings but if I did I would go with the double bottom drip pan. I use the regular heat deflector with the round drip pan right now. Many ways to deflect the heat you have to use what works best for you.

Thats great to hear Bosco. My excitement level is picking up. The ship my order is on just passed Japan today heading for the North Pacific.

Here is the thread that I got the idea from. Dennis had even planned to make a tube of sorts, I wonder what came of that. http://komodokamadoforum.com/topic/5246-a-dutch-oven-smoke-pot/?hl=%2Bdutch+%2Boven+%2Bsmoke

When I brined the last brisket it soaked for 10 days and it the cure that causes the colour change Its similar to corned beef except for the spices and the Montreal smoked meat get smoked over sugar maple. I don't know if corned beef gets smoked at all, it may be just boiled.

The colour come from the brining process due to the cure in the brine. I would say its very similar to pastrami and corned beef its just the spices that change and the Montreal smoked meat gets smoked. The spice blend is whats used to give it the Montreal smoked meat flavor. The same spices are added to the brine along with juniper berries which I was out if this time. Another must for Montreal smoked meat is using sugar maple as the smoke wood. The flavor is a little more salty and complex compared to regular brisket. I would definitely recommend this as a must try, its not hard at all and the taste is worth the wait when you brine your own. You can dry brine or wet brine. I have only wet brined since I know the cure will be disbursed evenly since its dissolved in the water.

I would say you are ready for a new variable. My favorite woods so far are sugar maple, peach, white oak and I just got my hands on some coffee wood (thanks Ken).

I liked the Montreal smoked meat brisket I did a few weeks ago so I did one again. This time I couldn't wait to brine my own so I bought a pre brined brisket from my butcher. I rubbed the brisket with peppercorns, dill seed, yellow mustard seed, coriander seed, celery seed, garlic powder, onion powder and some chili flakes. Brisket all rubbed ready to go. I put the brisket on last night at 12:30 or so. Here is the brisket just before going into the butcher paper wrap and then wrapped. I steamed the brisket for about three hours Time for slicing. .. Now for the plated pics. I had some air fried sweet potato fries and corn on the cob If you want a twist to your brisket try Montreal smoked meat style I'm sure you won't be disappointed.