djami

thanks C6Bill. I learned a lot about temperature regulation of the KK in previous cooks, and applied those lessons and advice received here.

Thanks tony b. I find the Mad Scientist very informative and is unlike many U-tube guys or girls because he actually describes in an organized way, the steps and the processes within the process of BBQing ... if you know what I mean. His presentation is polished and does not goof around too much. His diction is professional sounding. Most of all, he does not play any of that annoying cheezy music in the background. It would be super fantastic if he redid that video using a KK!

ooops the link to the Mad Scientist is ...

Gentlemen, Thanks very much for your input on about how much lump charcoal to use for BBQing brisket. I used everyone's advice and cooked my first brisket last Friday. Did the lump charcoal as Dennis and others instructed. Cooked at about 200 degrees to about 275 degrees in the end. Sat outside most of the time monitoring the temperature and drinking gin & tonic ... gin & guava juice ... and gin. The cook went for about 11 hours and ended around 11:00 PM. Put the butcher paper wrapped brisket in a cooker and let it rest until about 10:00 the next morning. To my surprise, my cooler lid would not open. But opened the drain plug which released the pressure. The brisket was still very warm and all the juice reabsorbed into the meat during the rest period. The meat was very tender. Altho this was my first brisket, it was by far my best BBQ in over 40 years --- THANKS TO KK! I like this Mad Scientist video too ... even if he uses an offset smoker -

Thanks Dennis. I appreciate those words of wisdom. Danny

Good advice - thanks much. I always try to learn something new everyday. By the way, you are making me hungry!

Thanks to everyone for the comments. Looks like size matters. Mae West will agree to that! Also reference "You can't put too much charcoal in the basket." Not sure I agree with your much appreciated comment. Logistics always comes into play. Too much charcoal could lead to not only waste but also problems maintaining a constant temperature throughout the long brisket cook. Hope to tackle my first brisket this weekend if we have good weather. Yes, I have a basket divider - thanks for the good tip. By the way ... maybe someone should do a YouTube video on the basic KK things. There are many videos showing various KK cooks but few on basics such as charcoal levels, how to regulate temperature, and other basic but helpful stuff. The ultimate KK video would be someone following the KK user's manual in a video. If we can do the basics, the rest is gravy ... or the drippings! Thanks again. djami Nokesville, Virginia

Getting ready to cook brisket for the first time in a KK 32. Question: how much lump charcoal should I put in the basket to maintain the desired temperature throughout the long cook time? I know the easy answer is "fill up the basket." But is that the right answer?

Jealous Devil is recommend by several of my friends as their favorite lump charcoal. Check out this video comparing several lump charcoal species --