5698k

Please don't use the plates as cutting boards!![emoji37][emoji37][emoji37] talk about ruining your knives!! Sent from my iPad using Tapatalk

What Tony said.... Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

You can raise the temp, I usually do. Removing the deflector isn't necessary, but I would. Once you have burnt ends, you'll forget about slices. Personally, I would put the drip pan on the lower grate, but it's not necessary. If you have room to put a wood log under a layer of coal, that's fine, it might actually work well! Sent from my iPhone using Tapatalk

You're going to be surprised at how little coal you use. That said, you'll also notice the fire burning a particular direction. If you spread your wood chunks around, you'll likely not burn them. I regularly just use the lower grate covered with foil as a deflector, so absolutely your drip pan will work. If you start off at 225°, you can always crank the temp to finish if it's running too slow, particularly if you're wrapped, I would have no problem going to 325° if necessary. Are burnt ends worth it? Let me think..YES!!!! Once the flat probes tender and you pull the brisket to rest, separate the point from the flat, wrap the flat and let it rest. Trim as much external fat from the point as you can, and cut into roughly 1" cubes. Season with whatever rub you used, and coat with just enough Bbq sauce of your choice to give a light coating. Put the pieces in a foil pan, or I like to use an iron skillet, put back on the grill. Sauté the pieces for as long as you care to, I like the sauce to carmelize a bit. You now have meat crack. Sent from my iPhone using Tapatalk

Sounds like you have a good plan, I especially like butcher paper over foil. Don't be afraid to probe the flat as early as 190° internal, but typically 205° is good. Your timing is good, but don't be surprised if you're finished by 8:00 am. Just cut your chunks into smaller pieces, no need to remove the bark. I wouldn't spread them around, I would just pile them on top of your fire one lit and stable. Sent from my iPad using Tapatalk

I'd settle for one grill, two different cooks. Rob

I wish a comparison could be made between this and a pot! Rob

I'll fight you for the burnt cheese!! Rob

Outstanding!! Step right in!! Rob

My first thought is over cooked. Did you probe for tenderness earlier in the cooking process? Was it tender? I don't necessarily wrap at all, so I don't think that's an issue, and I don't think you trimmed too much. The best answer is usually the simplest, so I'm sticking with that. Rob

There is no "need" for a controller on a KK, but it's a really nice thing to have. Rob

I leave mine open, but mine is isolated from wind. If you're dealing with wind, close by about 1/2. Rob

When I'm lighting for a lo/slo, I light in one spot, hook up the cyberq, and let er rip. You simply don't need a large amount of coal lit at any one time. If you're trying to speed up the time to temp, open the top vent more to allow more air, but close it back down when you get within 25° ish. The cyberq won't overshoot temp as long as the top vent is closed enough. Rob

Plug it in, just make sure your top vent is barely cracked open. Rob

I've said this before...when I took Johnny Trigg's class a couple of years ago, his advice was to use "store bought" rubs. He went on to say that he meant that he doesn't try to make his own. He believes that there are so many variables to flavors, let someone else do the trial and error, it's much easier to just find a rub, or combination that you like. That said, store bought is wide ranging, meaning my favorite rub is one I purchase, but not a one you'll find in a grocery store. Rob

I'd still order one from Dennis. They're tailored for the kk, and the sunbrella is a superior material. Rob

I cook at 250°-275°. Rob

I had heard rumblings of infused coco char, and if this is the case, it's all the same burn wise. If you're talking coco char vs coffee lump, the coco char is much more dense, so a load of coco will last much longer than a load of regular lump. As to your first question, at one time, a user loaded a 23 with coco, and it went over 80 hrs at 235°. I haven't had that kind of burn, I I think you could do half that time effortlessly. A 32 will take a bit more time to heat, and you can put more cold protein on at any one time, but the overall burn should be similar. Rob

First, I don't think brining beef is necessary, particularly prime briskets. Rubbing the night before is a good idea though. What rub are you using? How much do your briskets weigh? There's no way to guess a time without brisket weight. Your basic butcher paper plan is a good one, plan on wrapping at approximately 165° internal, this is about when the stall is. Once done, you can start probing around 190°, but most often brisket is probe tender around 200°-205°, make sure your temp probe, and your tenderness probes go in the flat, the point will be tender way sooner. How much do you plan on trimming? I like to remove all hard fat, including between the flat and point, but I do leave the fat cap alone. The more fat you remove, the more rub will be effective, plus the hard fat has no flavor benefit. I'm guessing you're planning on indirect cooking. Set your cyberq at 275°, and let that ride. I like to cook fat cap down, but this is an infinite subject of discussion. Cook and wrap as stated above, and plan on roughly 1 hr/lb. I like a simple 50/50 sea salt, black pepper rub, or you can search in this forum coffee cardamom rub, I don't use the oil. Keep it simple, feel free to ask more questions, there are lots of seasoned brisket cookers willing to help. This is how I trim briskets. Rob

Beautiful grill!! I'm partial to the 23's. I think your firebox is fine, as long as the charcoal basket comes in and out easily. The only other thing I can say is, Welcome, to the dark side!![emoji41][emoji41] Rob

Shuley, that really does look fabulous. Congrats on no foil! Rob

If you do have to calibrate, I'm guessing it'll be the tel tru. Rob