Porkchop

yo TNW, sounds like he may have a pre-vacuum kiln KK; Dennis told him it needed a 6 hour break-in at low temps.

for a 6 hr low and slow, i'd do spare ribs! i bet you can find a decent dry-rub somewhere, or make your own. if you're a n00b, get your spares pretrimmed and skinned, otherwise, packer trim cryovacd and trim yourself. rub down, and add some extra brown or turbinado sugar, put on the KK at +/- 250 for all that 6 hours, maybe more. twist a bone near the end of the cook. if it starts to turn real easy, ring the dinner bell. do i need to state: no kingsford/briquettes? stick with lump/natural charcoal, and throw some hickory chunks/chips on a few minutes before the ribs. finish with chef juke's rasp/chip sauce mentioned below: http://www.komodokamado.com/forum/viewtopic.php?t=75 needed some editing: i forgot to mention; times and temps on these ribs are for an "indirect" setup. if you would like to mix your own dry rub, here's something that'll give you a little start on it: http://www.porkchopbbq.com/dryrub101.html

nator, bummer!!! by this time, i'd have changed my name to Job... i'm sure dennis will pick up where the shipping company left off tho! in a good way, i mean!!

majestik- check out this thread from earlier this year http://www.komodokamado.com/forum/viewtopic.php?p=162&highlight=#162 a chuck roll is a primal that chuck roasts are cut from. big piece of meat, #16-#18. it's an overnite cook. i supposed you could get sliced beef from it, but i've only done one. went over 20 hours i think on the first cook. i imagine it'd be a great cut for parties or catering.

think i'm gonna do PIZZA. just pulled some chopped beef (chuck roll) from the deep freeze last nite. gonna do some bbq pizzas and some pepperoni pizzas.

no reflection on your fine bbq covers, but, if i find things like prop tubes, side tables, and gas hookups detractive from the crisp lines of my soon-to-arrive KK, there's no way i'm actually gonna cover it up! plus, the finish on these bad boys are supposed to be all weather...

"done" can be relative. from my perspective, the flat is ready first. HOWEVER, if you are cooking a packer trim brisket, there's a portion of the flat that is covered by the point. it cooks differently. i used to to brisket for a q joint here in town, and have literally done "tons". in my experience, the points benefit from a longer time in the smoke. way we did it was wrap the whole brisket in HD saran and kept warm in a heated "sham" until served. the brisket was then cut free from the saran, separated into point and flat. the flat was then hand cut (by me often) in front of the customer for sammiches and plates, and the point was put into a steam table for cleaning and chopping later. they tended to sit in there for hours, and were nice and tender when ready to chop. my experience with it. like i said, i'm pretty much done with brisket unless i'm paid/requested to do one by a friend/family member. i won't do them for my personal enjoyment tho. i don't like em. too much work.

tskyrocket describes my method exactly. thing about the flat/point separation, having done tons of brisket, is that layer of fat between the point and flat. it is not nice fat, and is full of veins. separate, and scrape fat left on flat away with the knife blade, until you uncover the muscle and can see the grain. a large vein runs nearly end to end thru the center of the flat, so you should cut that out with the knife, then slice against the grain. point goes back on the grill for several more hours. then scrape the fat and veins from the bottom of the point, roll it up, and chop for chopped beef sammiches. leave some fat from the top of the point, as it keeps the meat moist. other thing about the 2 sections is that the grain on the point runs opposite the grain on the flat, so when you cut against the grain on the flat, once you get to the point, it will not cut as nicely. so, my advice jack, is cook whole, separate and cook point. after serving flat, pull point off cooker, chop, and store in zippy bag in the fridge. thaw and reheat later. that being said, i'm done with briskets! pain in the butt. if i want slow cooked beef, i'll do a chuck roll!

man, wes. sure didn't want to sound ungrateful... hope it didn't come across that way. yeah, the unused briquettes were black. you know how lump does; part of a corner or something burns, but the rest is fine. i IMAGINE using it for low and slow, you don't really get the expansion factor, but when you try for higher temps, they do. dunno... so, sorry if i came across as a butthead...

am i the only one who spends time drooling over the pics in the "inventory" section? these were new to me, so thot i'l post 'em here... check out the upper draft there. what's the diameter on that draft opening? check out the gasket!!! cool! that's one of the most common-sense upgrades! i've always been annoyed (if just slightly) at how the upper draft on my k doesn't completely seal... i hadn't realized from previous frontal pics that the handle on the OTB has this "recessed" look! i love it! being a "spartan" sort, i really like the clean lines, and the simple but elegant look of the volcanic OTB. i can't wait to get mine and see all the things that just don't translate into the photos... anyway, GERARD, be gentle... i haven't posted in awhile...

that's "anecdotal" evidence for ya! course, i didn't use the scientific methods you do. but you know what they say about first impressions and all... i enjoyed the experience, tho. cut down on the jealousy factor a bit. i'm happy with the ol' wally world RO lump, or even *gasp* cowboy lump from mee-nards... i like that meenards is carrying a nice variety of wood chips now too. i can get cherry, maple, or apple for cheap, when compared to what the local pool store/bge dealer wants for them...

My 2 cents... y'know, thanks to wes (saunka), i got to try a box. i have to say, i wasn't that impressed... my observations: 1) HARD to light. it was a serious pain in the be-hind 2) no smoke; personally, i like my lump to add some smokiness and flavor 3) hard to get up to high temps (no idea why) 4) unused briquettes "fell apart" when i went into the cooker for a second cook, it seemed like the unused portions of the briquettes were very fragile. probably due to the fact there are no "binders". since it's a pressure-extruded charcoal, i bet the briquettes that didn't burn expanded a bit during the cook, and this loosened the pressure bond (or whatever, not a scientist) 5) seemed like a lot of ash so, as much as i've heard about this stuff, i really don't think it's for me. i'll stick to my royal oak lump. got a big bag of patio chef from peoria that i'm saving for a overnighter; i really like that stuff! anyway, fwiw...

veddy zimple veddy easssey? where do i remember that from?? these sound awesome! next batch of abts i do will have these as "air support". bet pitted prunes would work well too...

that'd be cool! been awhile since i've done my cherry smoked pork loin jerky...

nope. a great way to do jerky is to light your fire in the smokey joe and run "stovepipe" from the joe to your lower draft on the k. cold smoke. drys the jerky instead of cooking it. also works for cold smoked salmon.

as we speak of ribs, i am (guiltily) devouring rib tips in rasp/chip sauce. sorry wes. how's the ramen?

curley, it's hard enuf to grasp that you let your wife use your cooker. you mean to tell me you let her use the computer too??? you know i kid. i had to bargain with my wife to be able to get my KK. she gets a hottub next year.

the 2010 model year of the KomodoKamado OTB comes with the patented "RibMonkey". a trained monkey to baste and turn your ribs and other bbq items. now with the "RibMonkey" stainless steel port! "i love my RibMonkey. all i do is blow a whistle. he loads the OTB with lump, gets it lit, rubs the ribs, puts them on, and takes them off. all i do is sit on my butt, drink beer, and hit him with a stick every once in awhile."

exactly what i'm doing plus, you get to do the whole "side by side" thing too.

just give the majic powder to the guy buying it off you, and tell him to fix it himself then he can get the whole RJ experience at a discount...

http://homepage.mac.com/komodokamado/PhotoAlbum1.html

will you cut that out! giving in to customer comments will only make you money. seriously tho, looks like a simple solution. you've managed to answer both issues with a simple fix.

thing with ceramics like the KK is there's very little air flow. the airflow is what dries out your ribs. gas pits suck for this (or "blow" i guess). since the fuel/air flow is always "on", you have a constant flow of intake air running all over your ribs. good for jerky; bad for ribs. with a really restricted airflow, like in your KK or other ceramics, the air doesn't cause the moisture rendered up by the cooking process to evaporate as quickly from the surface of your ribs. what you have is a fairly humid cooking environment, without the use of a water pan (like in an ECB or WSM). bottom line, i don't think ribs need mopping on a ceramic. NOW, with my steelies, i was an avid mopper/sprayer. my favorite with ribs sounds more like a tropical drink; pineapple juice, dark rum, and coconut milk (NOT coconut cream). spray that on the ol' ribs every hour or so, and you get some gooey, but very nice ribs. if you skip the last baste, it turns into a really nice shellac. when you pull 'em, hit em with a little more dry rub. i suppose you could do this on the ceramic too, but, again, i'm lazy.

whoops! i do indirect. but thanks for the reminder. i've been thinking about doing a direct cook, high in the dome. that darn "pizza stone" is my security blanket. plus, i'm lazy; i'd have to flip the ribs a few times on direct. hmmm, maybe this weekend. thanks for the inspiration/reminder dude!

generally, i do spares. i buy them packer trimmed/cryovac'd from sams (generally) and trim down to st louis cut. nice dry rub with extra brown sugar on to the cooker 225-250-275 for about 6 hrs. check for doneness. no foil, no basting. bottom line, allow 6 hrs, start checking at 5 or 5.5. twist bone. if it twists easily, they're done. if not tender yet, let them go for another half-hour to hour. LET THE RIBS TELL YOU WHEN THEY"RE DONE, not the clock, and not the hungry family. wes should be by in awhile to give you his approach on his PRIZE WINNING baby backs!