mguerra

Briquettes don't burn as hot as lump and you need HEAT for a pizza. Briquettes do allow a more even fire with less hot spots than lump. So when hot and fast grilling they offer an advantage. When cooking indirect over a heat deflector, hot spots don't matter. We have discussed before that starting too much charcoal makes it hard to keep temps down for a low and slow. Do this. Fill your charcoal basket with lump. Start two briquettes in a chimney and when they are going pretty good lay them on top of your bed of lump. This will ensure you don't start too much fire!

https://youtu.be/RDpVwWPS5fk

Remember I described precooking ribs in the PC and then finishing on the fire? I pressure cooked a 6-1/2 lb. boneless pork shoulder, elevated off the bottom of the pot with a trivet, for 30 minutes, and waited for a natural pressure release. It’s now smoking on an oak/mesquite fire. Once I see a good bark I will wrap it in butcher paper until it hits an internal temp of 205°F. The fire is running at about 275°F. The experiment is to see if you can get it done in less than 1-1/2 hour per pound, ( 9-3/4 hours for this one) and get a good result. Standby...

Here’s the finished product:

Try this: https://youtu.be/gBZFqNk5pNY

5 dogs!

Try my pressure cooker ribs. Pressure cook them for 20 minutes and then finish them on the kk. An hour on the kk will do it and maybe less. You have a few months to trial run it and perfect it. When the ribs are done wrap in paper so they can breathe a little and pack with towels in a cooler. Now knock out the tri tips.

I’ve been off the forum for a while and decided to show y’all something: https://youtu.be/pd3P31eCmBI

I’ll start one at 225° if I go play golf or something, otherwise if I’m at home, 275-350.

I cooked it at 300° till it hit an internal temperature of about 160 and then wrapped it in butcher paper for the remainder. It probe tested very tender before it hit 200°, I guess because it was prime, but I ran it up to 203° anyway and then took it off. I left it wrapped in paper and then wrapped it in foil and put it in a cooler with some towels for about 5 hours before I served it.

I did a 13 pounder Saturday, it was my best ever. Because it was Prime. And the technique, of course. Prime is expensive, but, how often do you smoke a brisket? It was a party for my staff, they have busted their asses and really performed lately. I wanted the best I could do for them. I decided on Saturday, this being the best brisket ever, that from now on it's Prime only. Across a lifetime of smoking briskets, it's not too expensive. And the results are incredible. I had a competition bbq'er at the party, who opined that NO ONE smoked a better brisket than his Dad. Reluctantly, he admitted this one was better. I don't think it was me, it was the grade of meat. When you smoke a brisket, you want to enjoy it, you want your family, guests, and friends to enjoy it. You don't do it everyday. Spend the money, buy Prime, and luxuriate in the experience! And use a good technique...

Hat?!

R2Blue 2

I'm @ my wits end... Sometimes, late @ night, thinking about life, I'm @ peace with where I'm @ in life. @ other times, I'm @ my limit of endurance. But I always know, @ any time, if I need a dose of friendship and camaraderie, I am welcome @ the KK forum!

What color is it?

Precisely the paper I use as well.

Cook it til it hits 165º internal temp. Wrap. Check every 30 minutes thereafter til ice pick goes in easy and tender. Done. The longer you hold it wrapped in towels in a cooler, the better. Inform us.

Alright Ken (NO @!) You say you never have wrapped. So, do it once. Try it once... One brisket.

This thing still is!

I wish I had never sold this little gem, it was a friggin rocket ship.

@ least it's there for people who think it's really where it's @

Eh, whatever. I don't like it. But carry on...

What is the point of sticking an "@" in front of someone's name?

World Spice has several variants of Za'atar

will do.