Jeff S

Its just the flat, trimmed

I have an 8 1/2 pound brisket I want to cook it at 325 to 350 what do you think the cooking time would be

I started with Steven Raichlen's recipe and substituted Honey for Molasses and chipotle for hot sauce 1 cup ketchup 1/4 cup firmly packed brown sugar 1/4 cup bourbon 3 tablespoons cider vinegar, or more as needed 3 tablespoons honey 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 1/2 teaspoons liquid smoke 1 teaspoon chipotle pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper Step 1: Combine the ketchup, brown sugar, bourbon, cider vinegar, molasses, Worcestershire sauce, mustard, liquid smoke, hot sauce, onion powder, garlic powder, and pepper in a nonreactive saucepan and whisk to mix. Step 2: Gradually bring the sauce to a simmer over medium heat and let simmer until thick and flavorful, 8 to 10 minutes. Taste for seasoning, adding more cider vinegar if necessary; the sauce should be highly seasoned. Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate the sauce, covered, until serving time; let it return to room temperature before using. The sauce can be refrigerated for several weeks.

My first time cooking ribs, I have had the grill for about a month

My first rib cook, used the Memphis rib rub then mopped the ribs with the bbq sauce for they last 30 minutes. Real happy to see the smoke ring on the first try Memphis Dust Recipe Makes. About 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid. Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder

I ordered the 8" Rotisserie Cradle for 23" Ultimate, and the motor from one grill, I have not received the cradle yet does it come with the mounts for the motor?

Thanks Ryan

Thanks that was very helpful

Does the type of charcoal effect the temp of your grill?

here is the guide in the owners manual

please let me know Jeff

I am a new KK owner, the one thing I would do differently knowing what I know now is to order several boxes of Dennis' lump charcoal with the grill. it turns out you can't order individual boxes you need to buy a pallet at a time, but you can order boxes with your initial order because of shippimg costs

Thanks for the kind words, the grill makes it pretty easy. I do have one question about charcoal lighting. After 12 hours the temp dropped to 160 I had to move the coal around because one side did not light. Any advice around proper charcoal lighting and placement would be appreciated. (I lighted one baseball size area in the middle)

Here are pics of the first cook

Just completed the burn in (pretty uneventful ) I have decided on a full brisket for my first cook want to do a low and slow. What are people's wood recipes?

They are English Mastiffs, Daisy and Diesel. They are 5, he is 210lbs and she is 195lbs and they are brother and sister.

My dogs would love them, but their mother would allow it

A personal thank you to Dennis for his advice and patience helping me select the right model and accessories. I have always owned gas grills and smoking is completely new to me. It was quite a site to see four guys with the delivery guy pushing the crate on the pallet jack up my long steep driveway. I plan on doing my first cool tomorrow figured I start with some ribs. Dennis' advise was to do some slow cooks and enjoy it before I do the burn in. Here is a pic of my 23 Ultimate -Jeff