KevinD

I found Pappys seasonings and they do have a 50%reduced salt version, so I'll go with that given your comments about the pepperochinis. I appreciate the picture of the aminos bottle. Is that an amount to taste, or a particular measured amount? This will be next weekends project - thanks!

Pappy' s is a seasoning blend? Any particular flavor profile if I try a Google search? I've not seen it before... After the Worcestershire, and liquid "aminos". Is that a typo? I don't know what that is... Thanks Shuley!

Happy Birthday Shuley! Would you mind sharing your beef recipes? I haven't had a good Italian beef since I last visited Chicago!

Thanks for the morning chuckle - the brisket looks great and am sure it will taste great as well!

I will have to check out the websites - thanks for the additional insight into what is out there to be enjoyed!

@tony b - that sounds like a great suggestion, thanks!

That looks almost too good to eat – almost!

Shouldn't that be "trust in the power of the bark side"...

OMG - smokey beef heaven!

Since I'm not a huge sauce fan the brisket did not go into Pele cut up and covered in BBQ sauce to let it soak in and become like a candy coating – it sounds like some like it that way? I only used a portion of the point and put the rest in the freezer to play again on another day – who knows, I might try cutting it up next time and sauce it, and then it on the smoker just to see if I'm missing something good… A nice little crunch on some of the edges and chewiness with the additional smoking time - I know I don't have to tell this group how good it smells! Here we go:

I'd guess at a pork loin roast sliced into smaller pieces to go into the pineapple... Sure does look good!

What makes this forum great is the willingness of the members to share and go beyond the question to provide an answer that is thorough in every way - Thanks BBQKaeding!

Hi Dennis, Forgive me, but I don't know what I don't know… I didn't think aquarium pumps did well out of water? I know you would not lead us in the wrong direction so is it safe to say that you've run one of these for hours and hours and hours and had no issue with the aquarium pump? I gather that the black tubing protruding off to the bottom right side was leading to a pump that was out of sight, correct? Any particular brand or can we literally just go down to any pet shop and buy an aquarium pump as long it has the correct volume rating? Thanks!

New information for the group – I had some leftover point from the brisket, actually quite a bit. I've got Pele fired up to heat soak at 225° and then per my "Smoke and Spice" BBQ book, I'm going to make "Kansas City Burnt Ends". Nothing really special - other than starting with an excellent leftover brisket point. Just additional 3 to 4 hours on the smoker between 200° and 225° after which you can take it off, chunk it up, and sauce it as you wish… I will share pics after it comes off of Pele - should be a very good night tonight!

I already mentioned to Dennis, the info that I'm about to share with you... First let me start with a question – What do you drink for your morning Joe (American slang for coffee)? Not having any coffee roasters or specialty stores near to me that roast coffees, my preferred choice in coffee beans is Starbucks and of that brand, I prefer their Indonesian beans. Sumatra is a single bean type coffee while Komodo is a blend of different Indonesian beans. Both are dark roasted coffee which I happen to also prefer. I find it funny that my preferred coffee comes from Indonesia and that my favorite blend is named Komodo. I'm sure we can all agree that there are at least a few great things that come from Indonesia and we especially love our Komodos so with that I give you (tongue in cheek) Komodo Joe: Is it another bit of serendipity that the image on the bag of coffee is a dragon? After all we seem to have a few KK's with dragon influenced names...

Everyone loved the brisket. Here are the only shots I could take as the hungry hordes were waiting... The brisket passed the pull test as well as the flavor test...yum!

Great minds think alike - i've had a craving for nachos for next time my fire Pele up and finish a cook. A plate of nachos is going on!

Some may have already seen this on my "First Butt" topic but since this is brisket, I felt it deserved it's own topic – LOL! Since the brisket immediately followed taking off my pork butt this took place at night and I neglected to take a picture of the brisket going on - this due to lack of adequate light and the need to get Pele buttoned up to begin the brisket cook without temperature getting out of control. The pictures are the wrapped brisket coming off for inspection even though it felt really good and loose in my hands and then on the platter just before I rewrapped it and threw it in a cooler to sit for the next 4 to 6 hours depending upon when my guests arrive. As I begin to slice for serving I will make sure to take pictures of the brisket. If I have any of the point left I will make burnt ends out of it...

...I suppose you want a picture of the brisket? OK here's a peek – going to get this re-wrapped in butcher paper and then place it in a cooler, swaddled in towels with appropriate foil to protect them for the next six hours… I will be sure to give you pics of the sliced product when it is time to get ready for serving. It took all of my willpower not to take and sample one of those corners off of the flat. I will also be certain to reserve some of the point to create some nice crusty burnt ends - beyond what is already present.

Ta-Da! Brisket has come off... Sorry about not having a picture as it went on to Pele last night but between the darkness and smoke, I just needed to get it on and get the lid closed…

I would be more than happy to eat those ribs! The end result is all that matters, well, most of the time!

I think you're right...likely only old school artisan bakers have the kind of lined fired ovens I was thinking about...

Somehow, that doesn't quite seem to work for me…

Will not be wrapping anymore butts as I agree that it was totally unnecessary and softened up the bark pieces, bad my mind!

Next cook will definitely take pulled pork up into that range!