Porkchop

i vote black deej! black goes with anything! i don't think you'll regret either tho! very glad to see you are down to choosing tiles now! you are gonna love the low and slows!

FV, looks about right for a first effort, all considered. remember, brisket is an ornery piece of meat! you are definitely gonna sacrifice some of your smoke flavor when you cook it foiled; it just does that. sometimes with the hot-boxed ones too. if you skip cleaning all the fat off the flat when you carve, that fat does get awfully tasty if you do right! takes some experience! can't say it's entirely worth it tho! i like to be lazy!

actually, i've done a little reading regarding that. cleaning and field dressing the animal, as well as some processing, i might have a VERY general idea of what to do. i'm sure i'd need some practice on the actual manual dexterity of the process. the actuall WORK in my opinion is getting up at make-believe hours of the morning (i refuse to believe that there is such a time as 4am!), dressing up in camo, and going out to a field to sit in the cold and wet waiting for bambi to show up. not a big thrill. and the whole idea of trophies, with the antlers and whatnot, is pretty foreign to me. you can't eat the horns! only thing i want is the meat, and, with the cost of all the supplies, and work, and licenses and whatnot, i'd rather just know someone who enjoys all of that and has an extra bit of meat to throw my way. some of the farmers out here get extra tags, and kill more than they can eat, specifically to keep the deer out of their corn, and they DONATE the meat. problem is, i've kinda run out of hunter friends since i changed jobs a couple years ago. gotta get back on that; cultivate some hunter friends!

well, like i shared above, it protects my meat from the direct effects of the heat. even with an indirect setup, the bottom of the brisket would dry out on me when i cook fat up. using water in a drip pan, if you are using a significant amount (and you kinda have to on an overnight) will act like a heat sink as well as keeping your meat all steamy. what happens is that, as the water evaporates/boils off, the "heatsink" starts to shrink, and your temps creep up during the night (while i'm in the sack!). if you're not awake to babysit and add more water, you wake up to a significantly different temp. so, i don't use water. the thing with brisket, while it is fairly lean, it has enough internal fat and (more importantly) collagen to keep the meat moist without the "dripping down effect" that fat-side-up proponents claim. plus, with the fat side down, the grate kinda "holds on" to some of it as you remove the brisket from the grate. so it kinda cleans the top for you, too. if you are planning a packer trim brisket, make sure you clean it right before you serve it. that fatty layer that separates the point from the flat needs to be removed before serving. my approach on this; after you let your brisket smoke for 14+ hours, wrap in HD saran or foil, and hotbox for at least a couple hours. you can hot box for a really long time with just a styro cooler and some old towels or any kinda batten (i'm talking like 7-8 hours!). when you pull that brisket for serving, remove from foil (with saran, it's much easier; you just cut it off!), and the fat cap should just slide off with a swipe or two from your hand (wear an insulated glove covered with a latex glove for this), and then take that same insulated hand and find where the point meets the flat. you should be able to slide your hand right between the two and pull the point off the flat. from here, use a long carving knife, and with the blade held at an angle, scrape the top of the flat with the grain to remove any fat left over. THEN find the big fat vein running with the grain and cut it out with a v-type cut. NOW your flat is ready for slicing! if you can, take that point and throw back on the smoker (if not, a casserole dish in the oven) and let go for a couple more hours til the thing is very soft. btw, the point can be put back on rightside up. same deal; the heat helps that bottom part (with the "nasty" fat!) to get rid of some of that fat and make the bottom easier to clean. then, clean all the fat off the bottom and chop for chop beef sandwiches. i like to leave the fat cap on for chopping. it should be very liquid-y and soft and mix right in after chopping. after you chop it all up, run your hand (insulated glove!) thru the chopped beef and "squish" it a few times til it gets to the consistency you want. the chopped beef is my FAVE of the two, so save it till you clear out all the suckers with the sliced! sorry for the long post. would take me all of 5 minutes to actually SHOW you. actually explaning it is a pain! Insulated Glove: here's what we used to use for cutting/cleaning brisket back in "the day"... we would "fly" with these big ol' cutlass size knives that were SHARP like crazy; the kevlar kept you from losing a finger! since they were a knit mesh, you also needed a latex glove over it to keep the hot fat from seeping in! great gloves! http://unitedglove.thomasnet.com/item/kevlar/industrial-weight-kevlar-knit/ga326?&forward=1

hey lead dog, how much for a pallet sent to SAC??? (just kiddin'!)

sorry; this is probably a dead issue by now BUT... i think what we are looking at here is an entire brisket that has had the center fat removed! in this case, i think your butcher has done you a great favor! while the fat cap on the surface of the brisket is desireable, there is a layer of fat running between the flat and the point that is NASTY! does not render completely and is full of big ol' veins and other unattractive nasties!! IF I WERE PRESENTED WITH THIS PIECE OF MEAT i would have put the bacon in the center between the point and flat, flipped the point back onto the flat (that limp piece you are holding!) like a hat, and replaced the NICE fat from the fat cap back on the top. NORMALLY, i do my butts and briskets fat down! i know this is anathema, but i have found that the lean meat drys out on the bottom when i do fat side up, since i don't put water in a drip pan underneath. rather than use water (i have my reasons!), i just flip the meat fat side down and when i pull it out of the cooker at the end, all is good!

whooo! hey john! if you are EVER in champaign/urbana area, YOU HAVE TO DROP IN! can't believe a BEARS FAN hasn't done spareribs yet! looks like the midwest contingent is growing!!

y'know, you should consider sending some to TNW! he has a huge, very well known, lump database with comparisons, etc. if you compare well on his site, you could sell alot of that stuff!

hearing FM go on about his "bambi complex" reminds me of the first time i made venison for my kids. did some smothered chops (goooOOODddd!) and, as we were eating, cody (about 5 at the time) clued in that these weren't pork chops and asked "what are these"? i said, "you remember bambi? these are bambi meat." cody paused for a second then said, "you know what, dad? i LIKE bambi!" and continued to polish off 2 chops with gravy! no complex there. any meat-bearin' critter has the misfortune of encountering a member of my family winds up dinner! of course, i don't hunt but know some hunters not that i would mind killing bambi; it's just work, and i don't know how to do it.

Miss a day, miss a lifetime... sorry, been uncharacteristically busy today... don't know much about the flats. all my experience is in packer cut whole brisket if i had to wing it, i'd go indirect 250 about 1.5hr/pound. rub down real good and cover the top with about a pound of bacon to keep it moist, since you are missing the beast's natural fat cap. i would also add water to your drip pan to keep things on the moist side. i am not a big fan of the brisket in general, but i've done many of them. REALLY not a fan of the flat... good luck! brisket is ornery! i would also probably pull it short of the 190 mark, say at 180-185 and wrap in hd saran and hot box that sucker in a cooler with some old towels or whatnot. better chance of keeping it moist!

for this situation, a v-rack works well.

it's baaaaAAAAA ck!! (heavy on the AAAck!)

it's ok deej. there's a learning curve. plus, you don't need a grill to really bbq anyway... 1st, get a crockpot...

i second cruzmisl's recommendation; tri tip is awesome off the kk. i did a few with saunka! seasoned simply and seared on the lower grid, then roasted on the main grid to RARE! juicy, delicious, tender... we had them "fajita" style with flour tortillas and roasted peppers and lots of other stuff! very versatile!

hey sanny! even the standard volcanic comes with stainless damper top. i THINK the grates are porcelain coated steel, and powder coated steel accents on the outside, altho i've never seen it that way, and the product description isn't totally clear on whether or not the "bumpers", lower draft door, handle, and upper draft band are stainless or powder coat. deluxe and supreme come with all stainless components. to answer the original question; the heat shield/pizza stone will come with, which you will NEED. you also will WANT/NEED the lower searing grill AND the upper extended grill (goes on top of the main grill to make 2 tier cooking possible). if dennis stops making the lower sear grill (because you can flip the upper grill over and use it below the main) i would say you still want two so you can set up for indirect 2 tier cooking. heat shield goes on the NEW IMPROVED firebox risers, then lower grill/inverted upper grill with a drip pan set up, then main grill (filled with pork butt!) and then upper grill (with more pork butt or a packer trim brisket!). you get all that, you will be loaded for bear! i don't use gas, so i'd say skip it. if it is a choice between the above "options" or gas, skip the gas! these things get lit with a couple wads of paper in NO TIME! also, if you need to save dough, you can skip getting a guru. if you ever decide to get one, the port for it is always there, but you will never need it. i don't use one and my KK goes all night long with no futzing required. SET IT AND FORGET IT! the ONLY item i'd like to have besides the above listed items would be the rotis set up! that and an upper grill are my next purchases!

bad sanny! no biscuit! looks like we have a "pack mentality" going on here!

thinking of you deej! when do you think your back will be able to support any weight kidding aside, i know it's gonna be tough, but i'm sure you'll deal with the pain in your own way

c'mon maj, let him dream...

sorry no pics, gang, but... made some awesome food! did 4 butts, bbq black beans, sweet chow (aka fish slaw or vinegar slaw), tater salad, vinegar sauce, and a KC style sauce. some of you might know, i recently was diagnosed diabetic. all this stuff was made sugar free and, at least for the butts and beans, was the best i've made to date! not just "good for sugar-free", but awesome! for sugar in all the following recipes, i subbed "diabetisweet" for sugar. it's basically isomalt and doesn't impact blood sugar, BUT it acts just like sugar. it carmelizes like sugar. that means bark on the pork, thick and tangy bbq sauce and beans! it's in the diabetic section in wallyworld by the test strips and lancets! here's some recipes to try: Rub 1/2 c plain salt 1 c. isomalt 5 T. chili powder 3 T. onion powder 2 T. garlic powder 1 T. black pepper 1 T. cayenne (i was lazy!) Slaw Dressing 1 c. vinegar 1 c. isomalt 2/3 c. salad oil 1 T. mustard 1 T. celery seed 1 t. salt Mix all, bring to a boil, pour over shredded cabbage and carrots, and put in fridge covered for 4-6 hours to wilt. put on pork sammich or eat on the side! FYI, them that know know that this slaw gets better every day it sits! Just had some, and man was it good! you WILL be tempted to drink the "juice"! Vinegar Sauce for Pork (ala dennis' mom) 2 1/2 cups cider vinegar 1/2 cup low carb ketchup 2 tablespoons isomalt 1 tablespoon hot sauce (preferably Crystal brand) 4 teaspoons salt 4 teaspoons cayenne 2 teaspoon freshly ground black pepper 1 1/2 tablespoons of above rub Combine all and bring to a boil. Let cool. put on pork sammich with slaw! KC Sauce 1/2 c. cider vinegar 2 c. low carb ketchup 6 T. isomalt 1/4 cup sugar-free Log Cabin syrup ¼ cup Worcestershire sauce 2 T. mustard 1 T. cayenne 1 T. chili powder 1 T. onion powder 2 t. black pepper 2 t. garlic powder Combine and bring to a boil, then simmer on low for 20-30 min. (while you're doing other stuff; don't need to time it!) Let cool in fridge, overnite the best! next time i might add some liquid smoke! BBQ Black Beans (i just "dump cooked" this, so it's just a guess at actual measurements!) 1 lb. dry black beans (very HIGH FIBRE!) 1 c. low carb sugar 1/2 c. isomalt 1/2 c. above KC sauce 1/4 c. sugar free Log Cabin Syrup 3 T. chili powder 2 T. onion powder 1 T. garlic powder leftover rib tips 1/2 c. above rub Soak beans overnight. Drain and cook in water til tender (just barely cover the beans with water and cook in a covered pot. keep an eye on water and just add enough to keep the beans covered) with the leftover tips. When tender DO NOT DRAIN, but add rest of ingredients, cover and bake in 350 oven til bubbly (no idea how long that was! maybe 1/2 hour), then stir and, if too wet, put back in uncovered for a few minutes (keep an eye on them; they'll burn quick with all the "sugar" in them!). Potato Salad nothing special. mayo, mustard, other stuff. everybody liked it tho! NO BOILED EGGS! That's it! Hope the recipes make up for the lack of pics! Shout out to my diabetic homies! REPRESENT, YO! btw, i guess i should mention that those not used to isomalt may experience, uh, a LAXATIVE effect if they overdo it the first couple times. if you take it easy, you soon get used to it and no problem. it's basically the same stuff in all those SF Russell Stover candies!

wine? what you NEED is a still! wine doesn't burn! wine doesn't sterilize! and you have to drink alot more of it to make due as an anesthetic. now, white lightnin'... mayhap i've said too much... just mho from the land of CORN (mash)

then i'll definitely try this out. y'know, if you are going for something simple, some coarse salt, coarse cracked black pepper, and that raw sugar might make an interesting rub. i think pellicle formation on your pork might be a bit more robust with the larger crystals, and, since they are all roughly the same size, they should stay well mixed with one another. two very interesting ideas! thanks for the kick in the laurels! maybe even a 2-stage rub; first the large crystals to make everything tacky, then dust with a spice mix (no salt or sugar). that wet pellicle should grab on and draw those spices right in! now you got me thinking!

just get deej and curly fighting; you'll get plenty of wind for your farm to harvest...

same here deej. royal oak at wallyworld; no stock in the winter. my MEE-nards up here carries cowboy and woodchips year round. hickory chunk and chips, WILD CHERRY chips, maple... makes me happy! i like cowboy just fine, but am considering mail-ordering some weekend warrior WGC. if i like it, maybe a pallet, depending on what they want to charge...

me and my son were able to use an appliance dolly to get it to the back patio, then, after we got all the planks off, we used them to build a ramshackle ramp from the pallet to the cement slab and gingerly rolled it down. worked fine, but pretty physical work. i am pretty strong (can press about 265), but my son is pretty slender and not that strong. if you are a pretty robust individual and prepared to do some work, and your wife is fairly strong, go for it. otherwise, get another fellow or 2 to help. brace bad backs!

fm, if society goes to pot, the hindquarters wont be frozen solid, and the saw wont be electric! my guess for the meat in question in cabrito! not knowing exactly where LD is from, i DO know that the baja area is famous for (ah, here comes the drool...) spit roasted baby goat... even without anything in the pic for scale, tho, i'd say what LD has is too big for cabrito, but i'm sticking with my guess cause the pic of the cabrito looks sooooooo good!