tinyfish

With the above set up you'll be direct grilling in no time.

LOL...

I like your thinking...but after a year or two of training them you must have had some good bites to the arm holding them back. Lol

Truth is I cooked the chicken for my family and I had left over brisket. The family is not too keen on me plating their food and taking pictures when their hungry. I have to hold them back with one arm and try and shoot pics with the other arm.

As you can see may ways to start the fire. In the short time I've been kamadoing I've used fire cubes and now have moved to a torch. My opinions of each. A fire starter is more then enough for a low and slow but for high temps and direct grilling the fire starter is not the best since you need to light in multiple spots. A torch works good for low and slow, light one spot and your on your way. The torch really shine for high temp and direct grilling since its very easy to light multiple spots to get the whole top of the charcoal lit.

I posted this cook before so only one quick picture. I put some of the orange glaze on the sliced left over brisket...delicious.

Love that recipe. The last few times I have made it with white wine instead of beer, comes out tasting even better believe it or not. Next time I will try red wine should be crazy intense flavors.

For lunch a had a brisket sandwich and I thought what could be better then a brisket sandwich now I know a steak sandwich CK style.

So I was a little concerned about the charcoal for this cook. I placed long piece's of charcoal up and down direction in the charcoal basket first, then I added more charcoal on top of that right up to the basket handles and mounded up in the middle. I was very surprised still had tons of charcoal left, basket is still full and then some. I still have to try the smoker pot for smoke and to see how it fits in when the charcoal basket is filled full. Does the charcoal always burn in the same direction when you light in the center for low and slow. My charcoal seemed to burn from the middle to the back. I was using a fan if that makes a difference.

I would also be interested in your set up and cook temps for hot and fast brisket.

Great job Tony. So many ways to stuff these for sure. They make a nice presentation when plated too.

Rotisserie is a must have along with what was mentioned above.

Seems like this weekend was popular for briskets. I started with a 17.5# Choice brisket and after a good fat trimming I was left with 12.5#. The brisket was rubbed with Eat Barbeque sweet rub and injected with beef broth, worcestershire sauce, garlic powder, onion powder and a little more rub. Here is the flat side Now the point side trimmed as much fat as my skill let me...was it the right move? I put the brisket on at 11pm (big storm going on) indirect at 220f. I woke up at 5:30 and wrapped in butcher papper. This is the colour before wrapping Wrapped and back on the grill At 2pm at an internal temp of 198f 15 hours later done. I flipped the brisket over and unwrapped a little to probe. The is the bottom of the brisket. Into a cooler for a three hour rest till dinner ( on schedule Murphy didn't show up). Here is the flat side after I removed the brisket from the cooler. Definitely tender notice the broken off hunk. The point side The flat sliced up I washed the brisket down with a twice baked potatoe, cole slaw, broccoli and mushrooms Up close and personal All said and done a success. The brisket was super tender. I only sliced enough for my serving which was a tad dry but I got no where close to the middle of the flat since I only cut enough for me. There was no harm done using butcher paper I would say its helps to keep the bark at the colour you want. More tests needed.

I tried to see if my bullet smoker fan fit in the Guru port and it did some what. So I put the brisket on at 11pm set fan to 225f awoke this morning at 5:45am KK temp perfect at 225f and I slept like a baby.

Yes Poochie. I hunted down some butcher paper this week for the brisket. The brisket is going on at 11pm and I will wrap it in butcher paper when I wake up.

Those were my exact words. These baby backs were a bulk frozen purchase in a sealed box. When I did get to inspect the baby backs they were huge, lots of loin meat left on them. For example my box of baby backs weighed more then my friends St. Louis cut ribs. My box had 16 racks for a total of 47 lbs the St. Louis ribs had 16 racks at 41 lbs. When a buy my ribs fresh I buy the thin ribs no loin meat at all and the smallest racks. My wife even started to wonder so I referred her to bbq rule #1. "Its ready when its ready".

On to brisket tonight. This is my KK's first brisket. I always refill my charcoal basket every cook. For a 15 hour cook plus a couple hour heat soak do I have fill much higher then the charcoal basket and should I use smaller lump pieces or large lump pieces. I don't have access to Cocochar in Canada. I use an Argentina charcoal very dence and huge chunks I break down smaller. After the heat soak should I top up the charcoal before I load the meat.

Today was rib cook day. I cooked 6 racks of baby backs and 1 rack of St. Louis cut side ribs. I rubbed the ribs in Eat Barbeque sweet rub and heat soaked the KK at 225f for two hours. I used peach and sugar maple for smoke. I was expecting the ribs to take five hours but Wilburpan's friend Murphy stopped by and delayed everything. The baby backs were thicker then normal and needed an hour more. The KK loaded up And thats it no more pictures. The hour delay messed everything up no cooked shots.

Looks Wilburpan I'm your guests will love it. Did you put a towel over the foil for some insulation. I am putting a brisket on tonight for dinner tomorrow. My trimmed weight is 12.3 lbs like your. I wonder what Murphy will do to me. I am planning on the same temp 225f and estimating like you 15 hours. I will be using butcher paper. This will be my first long cook. Do I have to overfill the charcoal basket to the top of the fire box? How about size of charcoal are very large piece's best or large or medium, my charcoal has pieces almost footballish size.

Doing low and slow ribs today and brisket tonight for tomorrow. I hope that adds some colour inside.

I notice one thing about my bronze metallic shiny tiles show everything so I'm always cleaning it.

I will test it out. Do you have to rinse after use or wipe with clean water.

Here are some of the names I was going to use on my bronze metallic. Mine is still name less, mine will be named when I get delivery of my second(twin KK). Feel free to use these names if you like Annabelinda - means gracious beautiful dragon/serpant Belinda - beautiful Drago - is Italian for dragon Falkor - means dragon of luck.

Is this safe for everyday cleaning of the outside of your KK?

Great write up Tony B and the brisket looks great too. Sunday night my brisket goes on so we'll have a third test of brisket wrapped in butchers paper. I will post my results Monday after dinner if everything goes as planned.