Eddie mac

Large cabinet by Dennis for sale 36”x83” stainless top pull out drawers and shelfs great shape also cover from Dennis  2700 firm sold

Great looking super nice job

Prays send to your wife and family 

6 hours ago, tony b said:

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. 

https://www.smokedbbqsource.com/smoking-your-first-brisket/

You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK.

Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat).

Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven! 

I never go by temp alone always probe tenderness I have seen brisket tender at 195 all the way up to 218 probe test is the best way in my opinion.

I’ll take the wings please

Look absolutely great 

7 minutes ago, Tyrus said:

Those chickens look pretty nice. Did you inject or spice?  I was amazed the first time I set it up, so quiet and easy to use, almost popped a bag of popcorn to sit and watch the show but had to close the lid. Easily amused. Good show, ED

Injected with melted butter and my own seasoning ontside just an all purpose rub 

Never used this product 

That what I did soak in hot water 

Real happy with results  we just had dinner omg  I have smoked 100s of pounds of chicken for my bbq business but this was amazing. 1 thing cleaning the rotisserie forks was a pain in the —-. Maybe cradle would be better.

2nd done

One done

I think I am going to Oder the basket with the reducers 

6 minutes ago, MacKenzie said:

17 minutes ago, Eddie mac said:

First time doing rotisserie chicken second time using the rotisserie wish me luck.

It might help if you put the rotisserie together and make sure it all fits and rotates before lighting the fire.

Yeah did all that 2 4.5 lb birds

First time doing rotisserie chicken second time using the rotisserie wish me luck.

That looks great 

46 minutes ago, Jlipp79 said:

What is the purpose of the 4 little holes in th bottom of the grill?

That is for the gas burner option to help support the burner when you buy the gas burner it come with a long u shape rod that fits in those holes

7 minutes ago, Tyrus said:

Oh forgot this, just in time

Looks great

7 minutes ago, Tyrus said:

Looks great on both those cooks, bon appetit, and enjoy the game. 

You also 

Wings

1 hour ago, Eddie mac said:

Going on and oh yeah GO PATS

Here we go

54 minutes ago, Tyrus said:

That's of  Malcolm Reed origin as I remember.  Sorry Tekebo about the shirt thing, Mac put me up to it while you were asleep.

Yes

Going on and oh yeah GO PATS