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Brisket from snake river farms So I'm glad I read this post I just purchased a 14# brisket from snake river "Wagyu beef". I have been trying to read everything I can so I will have some idea what to do with this monster. I assume I have a packers cut?? which I think means it has both the flat and the point?? I'm surprised that I should cook it fat side down, I would have tried it fat side up thinking that the fat would melt and keep it moist... So I'm thinking I cook it whole and then separate the flat from the point and get rid of the fat between the flat and the point because that's "bad fat". Then I should put the point back on to make burnt ends?? It looks like the fat on top is pretty thick should I trim it or leave it... I bought a Wagyu brisket based on comments about how outstanding Wagyu beef is. The price did not seem bad a 5-6# brisket at a local market was $30-$40 and this at 14# was about $80 delivered.. Right about now I'm thinking "What the %&$#@ was I thinking" but I know with the suggestions on the forum I should be just fine.. Any and all advice will be appreciated...... Tony

welcome to the KK owners club... August will be here before you know it. Tony

Welcome aboard; Great product and great support. I know you will love it.. Now the big question...... What do you cook first.. Tony

Well lucky you there is a book about cooking on a ceramic cooker. The authors use a primo cooker but ceramic is ceramic. Addicted to BBQ by Jeff Whitaker, Steve Graves and Mike Gerardy. I give it three and 1/2 stars out of five... Tony

Dennis, Welcome home..... Great pictures. Tony

hey Syzygies thanks for the pointer to the new cookbook. We are not into sauces around here but we do like the rib rub that Chris uses. Tony

Welcome aboard.... Now that you have the best cooker out there you need to go to the store and buy the Chris Lilly book and then you will have the best BBQ book and the best Grill... It just keeps getting better and better... Tony

I found it doing a web search. Found RJ and Dennis in the same search. Boy am I glad I found Dennis in that search. One look at the product was all it took for me.. Tony

The crowbar is attached to the inside of the packing crate. I did not find mine until I took the shipping create apart and there it was. My thermometer came with a clip to secure it to the lid. Tony

Hey T Rex this looks GREAT !!!!!! How long did it take? I'm thinking about a prim rib roast and have no idea how much time to allow... Tony

Congrats and welcome, you will not be disappointed with this decision. Cooking for about 100 on your first cook..... You are a brave man !!!! So how much pork do you do for 100 people ?? Tony

9 to 3; or 6 to 12; I think we can make a song out of this !!!!! The change makes sense on the sear grill I don't think I would change the main grill.

I'm thinking ribs but since I'm new they are still exciting. I use the recipe from the Big Bob Gibson book and they turn out great every time. Tony

I have the rib rack from Dennis and the quality is great. Tony

Yes I think I follow that (at least I have a picture of what I think you mean in my minds eye). That's interesting and the best part is it would work with the existing grills. Tony

Welcome, You will be glad you picked this grill. Great grill, Great support. So enjoy. Tony

I kind of like the idea, currently I use a pan under the draft door and a ash tool to scrape out the ashes. I think your idea is better than mine.. Tony

Dennis, I think you did Great for the first pass at this. It seems I always find these posts about a week late and a dollar short so sorry for the late reply. What would make a Great cabinet even better is drawers drawers and drawers.. Nothing beats a good drawer to put things like the cables for the guru or stoker control unit. Or the arms for the rotisserie baskets.. Why the list of things that are small and easily lost is amazing. Sooo if I had a wish list item to add it would be drawers.. Tony

Do you think that's even remotely possible ????

OK I see that Dennis is a big fan of tritips and I found one entry from GSWHoops that looked good so I'm looking for others... Up until now I've been cooking them on the Weber using indirect heat. I would just load up one side with briquets sear the tritip over the hot coals and then finish it on the other side appx 40 min (I have no idea what temp). While these came out pretty good I'd like to try one on the KK. Any ideas on how long and at what temp?? Also do you sear it first ?? Any and all help is appreciated....

50 is a nice number, trust me in another 14 years you will be looking back at 50 thinking about what a Great year it was... And may you have many more to remember.

Welcome aboard... You can't go wrong with a KK so pick you favorite color and order up.....

Well Royal oak get high marks from the naked wiz so I should try some. I understand that BGE is really royal oak in a different bag.. The Extruded coconut is available but costly so I should try some. I do have a bag of wicked good that I will try next. In case no one says thank you; let me tell you that it's nice to have someone to talk to about this. I know it seems silly on the outset but it makes a difference (as do you!!!). Tony

Well like I stated I am a newbie so who knows... I did not use any smoke wood but I want to..... (Which could move the opportunity in a whole new direction....) Remember I did specify that I temporarily love my son... This may not be a long term adventure.. I know things like ribs and pork butt should stand up but what about things like fish ?? It has a delicate flavor so what does the smoke do to it?? What brand of lump do you use ?? and are they all the same ?? Why don't we have the same problem on a Weber with briquettes ??

The question is smoke and how much is too much... I had a complaint that the first (and only) batch of ribs I made had too much smoke.. My son (who I love temporarily) says that the smoke flavor over powered the rest of the rib flavor. The smoke flavor did seem to be a bit much especially if I tried cooking fish or some other light flavored food. So I'm wondering if there is a way to control it.. Now remember I'm new to this so you need to answer using small words and talk slowly.. Someone told me to wait about 20 min after lighting the grill to put the food on is there anything to this ?? Does the brand of lump make a difference, I used Lazzari hardwood lump not the Mesquite. I did notice smoke coming out from the bottom of the lid in the back right side is that normal or do I have something wrong ?? Anyone out there with a suggestion or opinion?? All help is greatly appreciated..