AJR Posted June 28, 2020 Report Share Posted June 28, 2020 I’ve got to stop looking at this thread while I’m away from home. 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2020 Report Share Posted June 28, 2020 I'd eat that! Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 28, 2020 Report Share Posted June 28, 2020 Sorry, thought I was posting to this topic earlier. Brisket is coming along well and Ole Heavy has been stuck on 225 all day, so nice to have that stability. I was going to wrap in butcher paper but decided to leave it as is for now because the internal temp is tracking well for dinner tonight. Few more hours to go! 5 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 29, 2020 Report Share Posted June 29, 2020 Just finished dinner, brisket turned out great! Best one I’ve made yet, and I’m really happy with it, but I already know an adjustment or two that’ll make it better. Family said it was by far the best and they love having the KK around producing all this goodness. Ole Heavy ran 13 hours solid at 225 indirect on CoCo coal. Fun day! 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 29, 2020 Report Share Posted June 29, 2020 I'll say it had to be a fun day with a great cooks and delicious eats at the end of it. Quote Link to comment Share on other sites More sharing options...
Troble Posted June 29, 2020 Report Share Posted June 29, 2020 @HokieBen great looking brisket! Nice work. Just curious what adjustments would you make in the future? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 29, 2020 Report Share Posted June 29, 2020 PicanhaSent from my SM-G965F using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 29, 2020 Report Share Posted June 29, 2020 8 hours ago, Troble said: @HokieBen great looking brisket! Nice work. Just curious what adjustments would you make in the future? I’ve been improving on trimming the brisket, that’s my biggest area I’m learning. My last brisket I trimmed too much and it came out a little dry. This one was way better and more moist, but I didn’t trim quite enough fat off top so it didn’t render and darken as much as I would like. I would trim more off top next run for sure. This cook I went with butcher paper too and really like it. I would wrap it a bit earlier next time though. I was trying to let it darker and get more bark this cook before wrapping but the fat layer was just too thick. I’d wrap earlier next time to speed cook up and bit. Thats the two immediate adjustments I would make. Everything on the KK side was rock solid, made it a much more relaxing cook because temp stayed right where I wanted all day. Previous brisket runs have been more high maintenance so the KK will spoil me quickly. 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 29, 2020 Report Share Posted June 29, 2020 @Aussie Ora that meat is cooked just the way I like it looks absolutely perfect to me @HokieBen those are good observations. I took the Aaron Franklin MasterClass and my biggest takeaway from that was on trimming. It really sets you up for success. I also found cooking brisket on the KK easier because you can “set it and forget it”. Just curious though how long did you let it rest? 1 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 29, 2020 Report Share Posted June 29, 2020 13 minutes ago, Troble said: Just curious though how long did you let it rest? I let it rest 1 hour in a cooler wrapped in a towel. I've watched a bunch of Aaron Franklin videos online so I'm understanding better what the goal of the trimming is BUT, the only way to learn is hands on trial and error and it only takes you about 12 hours or so to figure out you made a misstep LOL. It's part of the fun though. If a brisket was easy anyone would do it so I like the challenge. It still turned out great but it didn't have the bark on top I'm after. That's really neat you took that class, I see ads for it online all the time. Can't wait to see one of your brisket pics on the forum! 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 29, 2020 Report Share Posted June 29, 2020 I haven't taken the Aaron Franklin master class but his book is solid. It is worth it just for the BBQ sauce recipes. Franklin Barbecue 2 Quote Link to comment Share on other sites More sharing options...
AJR Posted June 29, 2020 Report Share Posted June 29, 2020 I watched Franklin’s master class as well, picked up some great tips that I can’t wait to try. He also goes over ribs and a pork butt that helped me as well. There are also some decent YouTube videos he put online years ago. Quote Link to comment Share on other sites More sharing options...
AJR Posted June 29, 2020 Report Share Posted June 29, 2020 That picanha looks amazing, Aussie. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 29, 2020 Report Share Posted June 29, 2020 1 hour ago, HokieBen said: I let it rest 1 hour in a cooler wrapped in a towel. I've watched a bunch of Aaron Franklin videos online so I'm understanding better what the goal of the trimming is BUT, the only way to learn is hands on trial and error and it only takes you about 12 hours or so to figure out you made a misstep LOL. It's part of the fun though. If a brisket was easy anyone would do it so I like the challenge. It still turned out great but it didn't have the bark on top I'm after. That's really neat you took that class, I see ads for it online all the time. Can't wait to see one of your brisket pics on the forum! My wife got me the MasterClass for Christmas last year. It was good. I ended up getting the yearly login cause it’s not too much more vs. a single class and I watched couple of cooking series and a gardening one so I liked it. I cooked brisket last week if you scroll back a couple pages you’ll see some pics 😀 1 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 29, 2020 Report Share Posted June 29, 2020 Ah, just looked back and it looks great! You got the bark I'm looking for, nice one! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 29, 2020 Report Share Posted June 29, 2020 3 hours ago, HokieBen said: Ah, just looked back and it looks great! You got the bark I'm looking for, nice one! I’ve found that the key to a great bark is to apply a generous rub and then spray it every 30-60 minutes after 5-6 hours with the lid shut initially. I spray the sh*t out of my briskets 2 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 29, 2020 Report Share Posted June 29, 2020 1 hour ago, Troble said: I’ve found that the key to a great bark is to apply a generous rub and then spray it every 30-60 minutes after 5-6 hours with the lid shut initially. I spray the sh*t out of my briskets Are you spraying them with apple cider vinegar or something similar? Quote Link to comment Share on other sites More sharing options...
Troble Posted June 29, 2020 Report Share Posted June 29, 2020 1 hour ago, HokieBen said: Are you spraying them with apple cider vinegar or something similar? I use apple juice, just like I do with a pork butt 1 Quote Link to comment Share on other sites More sharing options...
k2krunk Posted June 29, 2020 Report Share Posted June 29, 2020 Grilled scallops 🤗 Cooked with a touch of hickory smoke. these are called “colossal scallops”...picture may not do justice to their size! 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 29, 2020 Report Share Posted June 29, 2020 5 hours ago, Troble said: I’ve found that the key to a great bark is to apply a generous rub and then spray it every 30-60 minutes after 5-6 hours with the lid shut initially. I spray the sh*t out of my briskets Just be careful not to wash off the bark that you've worked so hard to create by spraying too heavily/frequently. Quote Link to comment Share on other sites More sharing options...
