Troble

Congratulations! It looks great

It felt really good yesterday. I just want it done so I can move my KK to its final spot.

@jonj thank you! It’s been a long time coming they did some cool texturing to the concrete today turned out awesome

@Basher happy day. We poured concrete today!

@Basher happy day. We poured concrete today!

@jonj IPhone 11 makes anyone look like a pro

I dumped in a bit too much sour cream but the garlic, sour cream and Parmesan cheese its a solid combo.

@Tyrus 100% agree. I can’t wait to eat the leftovers today

Success

@tony b thank you sir....it appears so but until I cut into it it’s not confirmed. The internal temp was 202-205 throughout so I’m sure it’ll be good but its still resting in the cooler. I’m making corn bread and mashed potatoes (Sour cream, garlic, rosemary & Parmesan cheese) now and I’ll cut into it in about an hour. I can’t wait I had a small piece break off when I took it off and it tasted heavenly

Taken off grill and resting

@MacKenzie I like to spritz my brisket with apple juice every hour the last 4-5 hours so it’ll be fine. It’s looking like a nice piece of beef jerkey which is how I like it

After 11 hours here what the brisket looks like so far

@tony b I’ve done that before and I have pink butcher paper at home but I found that I like to cook it unwrapped and just be patient through the stall. It helps me develop a better bark which I prefer. When I cook brisket I give myself an abundance of time and when it’s done I take it off the grill, wrap it in foil, then wrap a towel around it then put it in a cooler. I’ll let it sit there for 2-4 hours so that way the juices are settled and it’s always ready for when it’s time to serve it I typically marinate it on Friday cook it Saturday night/Sunday morning/lunch and eat it Sunday around 5pm. It’s a long process but I had it nailed down on my Weber Smokey Mountain. I cook brisket about once a month it’s my favorite so I’m really looking forward to this cook. Got a nice piece of prime brisket and had it marinating for 48 hours. the chicken I cooked on the KK was without a doubt the juiciest chicken I’ve ever made my wife even commented on it unprompted. I can’t wait to try out the brisket. I’m sure it’ll be amazing provided I don’t F it up!

@Basher looking good mate! You’re going to lap me and finish in no time. Love the boy helping out, such a great experience for him. Guitar project is looking great. Keep posting the updates!

@tony b thanks I appreciate that. Going to be attempting an 18lb brisket tomorrow so hope to keep the streak alive!

I took the veggies out at the end and let’s the skin crisp up for 15 minutes while I got the table set up, but would’ve been smarter to do it the other way like you said. Will do that next time.

@TyrusThank you sir. I will say the star of the show are the carrots at the bottom that got carmelized in beautiful drippings.

350 for 1:35 seems to be just right, perfect internal temp

@MacKenzie yes it will just getting to know my KK so keeping it it simple. Butter. Garlic, rosemary, olive oil, salt & pepper. Couple of slices of butter under the skin on top of the breasts....Sweet onion, carrots and celery veggies cased in drippings will be delicious not setting up my rotisserie till I move it to its final resting spot in about two weeks btw what you recommend for time and temp? I got it at 350 right now about 30 minutes in

Making some chicken with veggies tonight

@Tyrus it just says it’s a ceramic coating that should not be put on for temps under 50F and that it should cure for 12 hours.

@Tyrus no worries by chance I git this random package in the mail the sane day my KK was delivered and I hadn’t found the thermometer box yet so I wasn’t sure what you were referring to. I still don’t know what the heck this “xtreme ceramic clear coat” is or why it was sent to me I also had a few emails/calls in to Dennis and team about the thermometer, missing the cover and the grout work that were not answered due to this crazy corona virus situation I’m sure so I was utterly confused for a minute this is the product that got sent to me....

Thanks everyone!

One other thing I do with my pulled pork is I put it in a foil container spray it with apple juice, dust it with brown sugar then put it in the broiler for 7 minutes. The top gets a crisp, Carmelized texture. While still maintaining all the juiciness underneath pics of final pulled pork post broiler and repurposed into a scrambled hash this morning. Thanks to all for the help