Cheesehead_Griller Posted June 27, 2022 Report Share Posted June 27, 2022 Does anyone use a pan with water, apple juice, etc. inside the KK when cooking a brisket? Quote Link to comment Share on other sites More sharing options...
5698k Posted June 27, 2022 Report Share Posted June 27, 2022 You certainly can, but I’m not sure it’s beneficial. The moisture retention due to the efficiency of the kk is second to none, to the point I regularly see puddles of moisture on the ground below the draft door. I’m also not sure of the benefit for the same reason I cook fat cap down. As a protein heats, moisture is expelled, not absorbed, so I don’t believe additional moisture in the grill will help. Sent from my iPad using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted June 27, 2022 Author Report Share Posted June 27, 2022 (edited) @5698k Thanks! I've also noticed the puddle under the KK. I figured the moisture is quite high by default inside the KK. I'll run the first without and see how it goes. Edited June 27, 2022 by Cheesehead_Griller 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2022 Report Share Posted June 28, 2022 Good choice. How did it come out? Pics, please! Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted June 28, 2022 Author Report Share Posted June 28, 2022 5 minutes ago, tony b said: Good choice. How did it come out? Pics, please! I'll be sure to post some. I'm planning to cook it this weekend. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 28, 2022 Report Share Posted June 28, 2022 I'll be doing the same, a nice 15 pounder. Hope it comes out as good as my last one 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2022 Report Share Posted June 28, 2022 Waiting with bated breath! 😋 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted July 4, 2022 Author Report Share Posted July 4, 2022 (edited) The cook went really well. I put the brisket on the KK at 10:00 PM Friday evening. The KK stayed steady and cook well overnight. It finished about 4:00 PM Saturday. We let it rest for about two hours and then ate it. My wife and kids enjoyed it. I reheated some yesterday (Sunday) for a block party. It was devoured almost instantly and the feedback was very positive. For the block party, we also made some smoked Mac & Cheese. Edited July 4, 2022 by Cheesehead_Griller 3 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 4, 2022 Report Share Posted July 4, 2022 4 hours ago, Cheesehead_Griller said: The cook went really well. .... We let it rest for about two hours and then ate it. Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person.. 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 4, 2022 Report Share Posted July 4, 2022 Looks great !!!!!! 18 hour cook, how much did that thing weigh ? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2022 Report Share Posted July 5, 2022 19 hours ago, DennisLinkletter said: Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person.. You must have been watching Mad Scientist BBQ vids on YouTube! I've been using the Wagyu beef tallow (cold smoked first) for months now. I also have used smoked leaf lard (pork) on my pork cooks. Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted July 5, 2022 Author Report Share Posted July 5, 2022 16 hours ago, C6Bill said: Looks great !!!!!! 18 hour cook, how much did that thing weigh ? It didn't have a weight on it. It was from a cow we bought a month or so ago. Quote Link to comment Share on other sites More sharing options...
CaptMorg82 Posted July 5, 2022 Report Share Posted July 5, 2022 21 hours ago, DennisLinkletter said: Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person.. Dennis do you use a warming drawer for that long of a rest? Or does it maintain a hot enough temp in a cooler to be safe to eat? 1 Quote Link to comment Share on other sites More sharing options...
ingramrobert31 Posted July 28, 2022 Report Share Posted July 28, 2022 Has any one tried the john lewis way to cook a brisket with pickel juice and lawing salt he help Arron Franklin get started it's really good Sent from my C6930 using Tapatalk Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 29, 2022 Report Share Posted July 29, 2022 I’ve never heard of it but will look it up 👍 Quote Link to comment Share on other sites More sharing options...
ingramrobert31 Posted January 1 Report Share Posted January 1 Has any one tried the john lewis way to cook a brisket with pickel juice and lawing salt he help Arron Franklin get started it's really good Sent from my C6930 using TapatalkI have it's good you can get the receipt off mad scientist on YouTube his restaurant in Greenville SC is really good toSent from my C6930 using Tapatalk Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 13 Report Share Posted January 13 On 7/5/2022 at 11:54 PM, CaptMorg82 said: Dennis do you use a warming drawer for that long of a rest? Or does it maintain a hot enough temp in a cooler to be safe to eat? Yes, I hold it at 150-155ºf in my oven.. but I let the brisket cool down to about 165º first before it goes in. Quote Link to comment Share on other sites More sharing options...
