5698k

Here's the results, I' very pleased. <br /> <br /> <br /> Robert

I'm tryin a 12lb gold grade wagyu brisket. Trimmed a la Johnny Trigg, 50/50 salt and pepper.

This is my last money shot! Sent from my iPhone using Tapatalk

Garlic powder. It does form a bark, a great one, but it helps to let it set up an hour at least before cooking. Sent from my iPhone using Tapatalk

I do the rub with no oil, but I do run it thru a coffee grinder to get the coffee grounds a bit finer. I spread it on fairly thick, and give it some time to "set". I love the stuff. Sent from my iPhone using Tapatalk

Uuhh, what they said!!! Robert

You don't HAVE to use the basket splitter, if you want to use the whole basket for a cook, you can. It seems that a 23" would be adequate for your needs, but if you want a 32, go for it. I do recommend you talk to Dennis more on the subject, I know he'll give you the best advice available. There are lots of knowledgeable people on this forum, but in this case, Dennis is far and away your best source of information. <br /> <br /> <br /> Robert

Charcoalstore.com. I like peach, hickory, mesquite, and bourbon oak barrel, in no particular order<br /> <br /> <br /> Robert

I use a cyber q, and love it for all the obvious reasons, but necessary? I say absolutely not. <br /> <br /> <br /> Robert

If anything, we need excuses to bring this forum back to life! It's been to quiet lately!<br /> <br /> <br /> Robert

Congrats Dennis, but I'm not surprised!!<br /> <br /> <br /> Robert

I think you're gonna have to give it up. I'd load the basket to the top, and be done with it. What are you savin this stuff for anyway?<br /> <br /> <br /> Robert

Which guru did you get? They all work, it's like autopilot! Sent from my iPhone using Tapatalk

Thats how I was taught to play!<br /> <br /> <br /> Robert

They look perfect to me, I love a good bark! What was your cook temp.?<br /> <br /> <br /> Robert

Wow, Hector, that looks great!<br /> <br /> <br /> Robert

Great! Glad things went well for you! It's always fun to hear success stories. <br /> <br /> <br /> Robert

Unless your guests are used to mesquite, probably coco char. Ground beef will absorb a lot of smoke. <br /> <br /> <br /> Robert

I would use the main grate, around 450° ish. Some flare ups are ok, you'll get a good flavor. Doing that many though, make it easy on yourself. Sent from my iPad using Tapatalk

I used the lower grate, not the reversible one, cooked at 800°. A total of 8 minutes from pan to pan, rested only as long as it took to remove from the grill, fix a plate, and pour a glass of wine. I really believe, when it comes to steaks, simpler is better. Room temp, reverse sear, resting, aren't part of my steak vocabulary. <br /> <br /> <br /> Robert

Some prime ribeyes, 1.5" thick, salt and pepper only. 3 minutes/side lid closed, 30 seconds/side lid open. Twice baked potatoes, good red wine, relaxing dinner.

Sorry, a 1 1/4" steak<br /> <br /> <br /> Robert

Meathead did a demonstration on "room temp". He took a 1/14" thick strip out of the fridge, an measured the internal temp at 38°. After an hour at room temp, internal temp was 40°. I think I get better external results from a "cold" steak anyway. <br /> <br /> <br /> Robert

Resting is definitely over rated! 😋<br /> <br /> <br /> Robert

As usual, Dennis continues to impress!<br /> <br /> <br /> Robert