moebutt

Hi, what type of charcoal you're using? I only ask because on my Ultimate 23 using the half-basket I can "easily" get 12-14 hours at a rock solid 250 degrees by burying a half split of wood under just the small amount of "CocoChar" shown in the pics below and there's always plenty still left over for use in the next cook, it's "super dense" and every piece is literally identical so it's "extremely" predictable once lit and it just burns steady for a "ridiculously" long time...I only use about 12-14 fresh pieces-per "long cook"-and a Grill Gun and a single buried Jealous Devil Boom Firestarter are my ignition source...I don't use any temp control devices either as a KK is so temp stable once heat soaked it simply doesn't need one IMO.👍😊 From my own trial and error, I now let my starter fire run "vents wide open" for a good 15-20 minutes to make sure I've got good charcoal ignition/flame before I start dialing things in and by the time I'm at 250 and fully heat soaked (usually about 45-60 min later) I always end up on the smallest "pinhole" intake setting with my top vent opened about "two and a half tiles wide" and the KK is always locked in for the duration with zero hiccups.😊 Hope some of this helps!👍😊

Always been curious about these so I finally took the plunge-and glad I did!!!😲 Smoked at 200 degrees for 3 hours over hickory and oak using CocoChar (only charcoal I ever use in my KK) then bumped up to 275 to finish off, total cook time was 5 hours (no wrap)...Great bark and "very" tasty, these are SO easy to do-WILL DO AGAIN!!!👍😊

Same here, with exception to a few "rare" Prime Grades I've found with unusually spectacular marbling in the flat, I've all but given up on doing anything less than a Wagyu BMS-7 when it comes to a brisket since I "never" wrap my briskets until they're almost done (at least 185-190 internal then a long hot hold at 150 degrees) and the Wagyu's just consistently turn out fantastic with a nice, juicy flat that hasn't dried out.👍😊

Thanks! I always do a few Wagyu "Tri-Tip'skets" whenever we're in the mood for brisket but I don't want to spend 600 hours doing a full packer, lol, it's a great, delicious hack-they're a lot like like a really kickass brisket point without being overly rich...😊

Smoked two of them like briskets (probe tender at 194 internal) and one to my normal 135 internal then seared, all turned out fantastic!😊

No, they actually come pre-cut that way now...😊

Had to reload the pics several times on this post for some reason (very weird) but they should all be viewable now...Thanks!😊

Had to reload the pics several times on this post for some reason (very weird) but they should all be viewable now...Thanks!😊

3-day salt brine got "very" deep into the roast, then hit with black pepper, garlic, thyme and rosemary overnight. Smoke time was roughly 4.5 hours at 225 degrees (6lbs) over hickory (buried) and cherry and then seared, came out wonderful!😊

Thanks, smoke flavor is subjective indeed👍, now obviously I wouldn't suggest anyone try this method on a short cook of a few hours-just bury a nice sized chunk or two under your charcoal and you'll get what you need-but having done quite a bit of experimentation for my long "10+ hour" KK cooks (brisket, beef dino-ribs or pork butts), I simply love the deep, smokey offset flavor I get every time using this smoking technique-and my family and my grilling buddies at work who keep eating it do too, lol.🙏😊

My New Preferred KK Smoking Technique On Long Cooks: Using the Half-Basket Splitter, I now bury one wood split under 12-14 pieces of CocoChar (that's all it ever takes for a 12-16 hour smoke!😲) and once the CocoChar's ignited and burning good I just place one larger wood split right on top of the stack. It may seem unorthodox, but I've done this "numerous" times now on my Ultimate 23" and the result consistently rivals any "Offset" smoked beef or pork I've "ever" had-and I've had A LOT, lol-with none of the "constant fire management" headaches of an Offset... Once temps locked in (rock solid 250 degrees for 12 hours no problem using the "pinhole" intake opening and top exhaust barely open, so there's almost no airflow required) it seems the KK really is burning just the wood splits for it's main fuel source (like an Offset) because the smoking wood is all but gone at the end but a surprising amount of "useable" CocoChar always remains, end result being that "OMG" deep, clean and delicious "Offset Smokey" flavor and bark I love without the smoke being overpowering at all...BTW: I also no longer wait for my smoke to go "completely" clean to put on the proteins (see "Jirby" of Goldee's BBQ on youtube) but just when it's starting to go opaque and smelling great (the smoke goes fully clean and near invisible translucent blue after about 45min to 1 hour like clockwork on the KK every time.)😊 Hope someone else tries this method on their KK, love some feedback-and to make sure I'm not crazy, lol!👍🙏😊

Boxes just arrived this afternoon, cook report to follow...👍😊

Seeing Goldilocks, I wonder if there's any future possibility we could one day see a 28" model? I currently have a Terra-Blue Ultimate 23 named "Heisenberg" (lol) so I already know logistically I'll never have a need for the Big Bad 32, however, something "in-between" an Ultimate and Big Bad would be VERY appealing...😁

Beautiful

Nope, still there...☺️