tony b Posted August 20, 2020 Report Share Posted August 20, 2020 👍 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted August 20, 2020 Report Share Posted August 20, 2020 On 8/19/2020 at 9:38 AM, yubakram said: looks fantastic.. ! Can you provide a few details? Did you wrap, if so, time and temp. How long did you rest, etc.. thanks Sure thing! My total cook time was about 14 hours I believe, started the night before and set to 225. I wrap in butcher paper when it reaches 170 internal temp and then place back on KK till it hits 200. Then I take off, wrap in towel (butcher paper still on obviously) and placed in cooler for 2 hours to rest. It turned out amazing. It’s a long cook but the KK makes it pretty stress free because of stable temp control. My old ceramic was a lot of work to achieve a brisket like this. Oh, forgot to mention but I used hickory chunks on this cook as well. Really helped the flavor profile. 5 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted August 21, 2020 Report Share Posted August 21, 2020 7 hours ago, HokieBen said: Sure thing! My total cook time was about 14 hours I believe, started the night before and set to 225. I wrap in butcher paper when it reaches 170 internal temp and then place back on KK till it hits 200. Then I take off, wrap in towel (butcher paper still on obviously) and placed in cooler for 2 hours to rest. It turned out amazing. It’s a long cook but the KK makes it pretty stress free because of stable temp control. My old ceramic was a lot of work to achieve a brisket like this. Oh, forgot to mention but I used hickory chunks on this cook as well. Really helped the flavor profile. Pretty much exactly what I do too. Very Aaron Franklin. 😊👏👍 What rub do you use and have you injected? I’m a huge proponent of injecting. I have a SpitJack that I just love. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 21, 2020 Report Share Posted August 21, 2020 5 hours ago, Wingman505 said: Pretty much exactly what I do too. Very Aaron Franklin. 😊👏👍 What rub do you use and have you injected? I’m a huge proponent of injecting. I have a SpitJack that I just love. I’ve never injected a brisket but I inject my pork butt. What do you inject your brisket with? I just looked up a spot jack that thing seems heavy duty! Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted August 21, 2020 Report Share Posted August 21, 2020 6 hours ago, Troble said: I’ve never injected a brisket but I inject my pork butt. What do you inject your brisket with? I just looked up a spot jack that thing seems heavy duty! I’ve been using Meat Church’s brisket injection. It’s really great. I know a lot of people think it isn’t necessary for some cuts of meat because the fat content is so high, but I find the injection adds insurance from drying out. The spit Jack is so cool. You can set the volume of each squeeze of the trigger to precisely inject each section. Not that hard to clean either. Comes with different gauge injectors appropriate for different cuts/thickness of meat. 😊 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 21, 2020 Report Share Posted August 21, 2020 I like the injection solutions from Butcher BBQ. I've used their brisket, pork butt and chicken with good success. Another alternative is the Seasoning Stix. They are solid seasoning sticks the you can also insert/inject into cuts of meat. They melt at around 140F, so they don't work so great on a rare/medium rare steak, but they work well with other cuts that you cook to higher temps. I inject to add flavor, not so much for ensuring the meat stays moist. Good cuts of meat and proper cooking techniques will take care of that. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 21, 2020 Report Share Posted August 21, 2020 Put some wings on the KK this morning. Cooked about 4.5 hours at @245F. Originally I planned to cook the ribs yesterday so they were rubbed and vacuum sealed for 24 hours. Rubbed with Purple Stripe Garlic, Paprika, Silk Chili, black pepper and white pepper. Plated. The ribs were meaty back ribs and were moist. 10 Quote Link to comment Share on other sites More sharing options...
AJR Posted August 22, 2020 Report Share Posted August 22, 2020 Prime Ribeyes and Filets. I love this KK. Had it about 300 for the cook then cranked it to 600+ to sear them. It got to that temp faster than my old gasser would have. Fam said it was my best ever. Basted with a melted butter/Worcestershire mix. 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 22, 2020 Report Share Posted August 22, 2020 A night for ribs Mac.I found these Cape Grim Tasmanian grass fed beef ribs. Overpriced, but, cape from has a fantastic reputation so why not.Tri peppered with some salt... and cumin. 3 hours under 145cVery tasty and worth every cent.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 22, 2020 Report Share Posted August 22, 2020 Great tasty looking meal Mac, as usual 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 22, 2020 Report Share Posted August 22, 2020 Ajr that’s is some fine looking meat and very tasty I bet! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 22, 2020 Report Share Posted August 22, 2020 Basher nice smoke ring on those ribs! Can I have one? 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 22, 2020 Report Share Posted August 22, 2020 Why not is right Basher, awesome job on the ribs. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23, 2020 Report Share Posted August 23, 2020 The Phoenix Gazebo! The storm trashed the gazebo, but I was ultimately able to rebuild it from spare parts and shockingly, the fabric cover only had 4 minor tears in it, which I patched with Flex Seal tape. The "Before" picture! The "After" picture! So, to celebrate the "Phoenix Gazebo" - a nice steak dinner of Prime Filet, sauteed mushrooms, 2x baked spud (airfryer) and side salad. Opened up a bottle of '94 DeLoach Zinfandel out of the cellar to go with! Direct on the lower grate. Rubbed with Gunpowder and Dizzy Pig Cow Lick. Plated in the gazebo! If you're curious about the plastic wrap on the wine & salad - one of the neighborhood trees damaged in the storm contained a sizable bee hive. When the tree service cut down the damaged tree, the area is now swarmed with bees, looking for food and a new home. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 23, 2020 Report Share Posted August 23, 2020 Great patch job on the gazebo and the reward was a delicious steak dinner, perfect. 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 23, 2020 Report Share Posted August 23, 2020 So tony is the gazebo to protect against bees, or flies or mozzies?Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2020 Report Share Posted August 23, 2020 I see bacon in the future..... Gotta love purple crack.Sent from my SM-G965F using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2020 Report Share Posted August 23, 2020 Picanha yum......Sent from my SM-G965F using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2020 Report Share Posted August 23, 2020 ..Sent from my SM-G965F using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2020 Report Share Posted August 23, 2020 Yum...Sent from my SM-G965F using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
