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Cheesehead_Griller

First Brisket Cook

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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.


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Posted (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. 

 

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Edited by Cheesehead_Griller
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4 hours ago, Cheesehead_Griller said:

The cook went really well. .... We let it rest for about two hours and then ate it. 

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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..


 

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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. 

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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?

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