mk1

pulled bambi sandwich anyone?

I once cooked a 18-19 pound packer brisket on the main grate with a rib rack placed directly on top of the meat with 8 racks of baby backs for the last 6 hours and it all came out fine. maybe took an bit longer but otherwise no difference in quality. I have a pic somewhere on the forum...

I always just dump my lump in. I never stir. I never sort. My airflow becomes an issue when it is time to clean the ash. I will dump out lump occasionally if i want to pack with coco char. After a coco char cook I just dump more lump on top. The simplicity is the KK's best feature. I love that I can throw some ribs on and come back 5 hours later knowing they are done to perfection.

Sometimes I fuss more just for fun or show, but really it doesn't add much. IMHO

I have never seen an additional benefit to the roti for this cook, having done it both ways. If you want medium rare from crust to crust I would go with a 200-225 dome temp and do a reverse sear. I would pull at about 125ish and bring the KK up to 500+ temps (pull the stone so you are now direct)  during the rest phase then sear for about 5-10 minutes and carve immediately. Alternatively you can do the sear in the oven which is logistically simpler. No additional rest is required after the reverse sear.

If you cook at 250 you will still need a sear to get a great crust. I also think you will have a rim of more done meat around the cap. Nothing wrong with this, but it is just the way it is. If you cook at more traditional temps like 325-350 you will get a nice crust without a sear required, but less even color across the roast. The Roti is a good option for cooks at this temp. 

IMHO.....hope this helps!

Outstanding!

And the food photos?

Oliver, In Singapore. Cobalt Blue 32

yes!!! what butts? Did you imagine all this?

Pure Awesome!!!

Thanks. I did splash a little Carolina style vinegar based sauce on a few bites here and there.

Family is in CO, so keeping it simple. Dry rub from my competition team. Ubons out of Yazoo City. no foil. St. Louis spares.

5....Lmao....just a bit of leftovers....vac sealed and frozen for dinners. Defrost and heat to 125 in the sous vide.

Looks so good I am hungry again!

Nice job!

Thanks!

Dennis will tell you my motto is go bigger! Can't wait for my 42!

I once cooked a 18 pound packer brisket and 9 slabs of baby backs at the same time on my 23....

That is awesome looking!

Merry Christmas all!

At this point the only time I like using the stone is if I'm doing a mid temp baking type cook where I'm not using the baking stone.

All other indirect cooks (low or high temp) I'll use the double bottom drip pan as a heat deflector. Sometimes if a piece or two of lump sticks up so it doesn't sit flat I don't worry about it. I put the drip pan in anyway and as the lump burns down the pan will settle down onto the handles.

Charles - Prometheus 16.5", Cassiopeia 19" TT

Plus one on this. I get a quicker heat soak this way and it is easier to add wood after the heat soak. I usually put it on my lower lever grate, not the lump basket handles.

wow! looks amazing

Fantastic! Keep on keeping on!

Love it. Great job. Hungry again....

Looks cool but hard to imagine it replacing sous vide.

As one might guess from my chuck roll post I am a gym rat. That said and done, my motto is Train to Eat and Eat to Train. I am not trying to be Mr. America, nor Captain America. I just don't want to be the Michelin Man either. The key in most things is balance. I would never give up natural fats for processed ones. Flavor rules the day. Simple foods are best. Stay away from packaged anything....except bourbon....

I am really hungry now....I have to stop cruising the forum mid morning

I am so hungry.....

My first ever. I remember seeing posts from someone (can't remember who) saying they gave up briskets for chuck rolls. So i bought a 20 pounder and did a two meal cook. Half went into chili at an internal temp of 170-175. The other half for pulled beef sammies at 205ish. I cooked it real slow at 220, except overnight I slowed to 210 so I did not bust through the stall while asleep. At 170 (about 19 hours) I cut it in two and cubed the meat for the chili. The pulled beef half went into a Lodge dutch oven with red wine and sweet onions. Potatoes and peppers added later. The rub was pepper, onion, garlic, paprika and a beef base coating on top. Enjoy! We did....Really beefy flavor!

And a little gratuitous carporn...