5698k

Butts! Sent from my iPad using Tapatalk

Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk

I’m glad it survived. I’ve had king cakes lay around the house for several days in the past, so I felt like it would still taste ok. I haven’t had one this year tho, I’m trying to eat healthy for a while, it was really difficult to not buy one for myself when I got those! Sent from my iPad using Tapatalk

Charles and Jon, be a bit stingy with the Slap ya Mama seasoning at first, others in the past get heavy handed and turned off, it’s got a little kick. It’s really good on chicken and pork, some heartier fish too. Sent from my iPad using Tapatalk

Ive recently gotten packages from Charles and Jon B, both have things I’ve never seen before, and am very anxious to try. Thanks so much guys! This is fun, I’m game for more! Sent from my iPad using Tapatalk

I agree Tyrus, go for it. FWIW, the next one I do, I’ll season before it goes in the bath, I’ll sv it for 24 hrs at 140° ish, and I’ll finish on the grill at 225° for no more than 3 hrs. Sent from my iPad using Tapatalk

How’s the king cake? Sent from my iPad using Tapatalk

Yeah, the juicy was well respected![emoji41] I’m sticking with S&P for now, until I get the process down. Sent from my iPad using Tapatalk

Looks like you have lots of cooking to do! Sent from my iPhone using Tapatalk

I’m thinking maybe both. I love getting a really big brisket and cooking on the grill for the duration..the flavor is unbelievable. This was a smaller one, and they can be difficult to get right, and the sous vide is awfully close. Sent from my iPhone using Tapatalk

I’m also thinking that seasoning before the bath is necessary. My biggest complaint is flavor, but other testers are gobbling it up. We are our own worst critics! Sent from my iPhone using Tapatalk

I’m surprised too, but pleased. I had to take a chance. Sent from my iPhone using Tapatalk

Not particularly, but I think I need to adjust cook times, maybe less time on both. The tenderness is what really stands out. Sent from my iPhone using Tapatalk

Ok, it’s unbelievably tender, but just not the beefy, brisket flavor I like. Possibly the recipe/cook times need to be adjusted. Sent from my iPhone using Tapatalk

Randazzo’s is widely regarded as the best king cake in New Orleans, I have to agree. Sent from my iPad using Tapatalk

On the grill, three hours to go... Sent from my iPhone using Tapatalk

Here it is, still in the bag after 30 hrs at 155°. Lots of juice. Goin in the fridge overnight. Sent from my iPhone using Tapatalk

Yeah, me too. If we hadn’t given them a 17 point head start.... Sent from my iPad using Tapatalk

I’m hoping that letting my brisket cool in the fridge might re set the smoke absorption ability. We’ll see. Sent from my iPad using Tapatalk

I’m curious, why did you smoke first? Sent from my iPhone using Tapatalk

Ok, this will be interesting. I read where you can sous vide brisket. Just by coincidence, my father, who is raising and selling farm to table beef, sent me a brisket approximately 5lbs, beautifully vacuum sealed. I know conventional wisdom says to season first, but the article said it’s ok to refrigerate the brisket out of the bath for a number of days, so I’m gonna go for 155° for about 30 hrs, pull and season,hold for a day or so, then put on a 275° kk to finish. Pics to come. http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html Sent from my iPhone using Tapatalk

Beautiful meal! You’re using the KK like an old pro. Only problem I see is that the inside of your grill is entirely too clean. Sent from my iPad using Tapatalk

The polder port is the small port on the upper right side of the body...it has the small rubber plug with the hole in it. It where you run the probe cables for a controller, electronic monitor. Sent from my iPad using Tapatalk

There’s a reason so many say brisket is king. Check out Aaron Franklin on you tube, many consider him to be the brisket king. Congrats, looking great! Sent from my iPad using Tapatalk

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