DesertPirate Posted July 11, 2009 Report Posted July 11, 2009 I needed something to tide me over so I tired out Firemonkey's chicken wings while getting everything ready for the 12 lbs Sams Club brisket. Like any newbie I had a little trouble starting the fire and was a little overwhlmed/confused by all the grate, drip pan and heat deflector options. I settled on the the deflector that comes in the stainless pan on the lower grill and cooked the brisket on the main grill for about 18 hours at temps ranging between 250 and 280. It turned out amazing, even if the bottom was a litle crisp. I also put the large drip pan on top on the deflector stone. I had the wings on the main grill, but finished them off above the brisket for a late night snack. Going for ribs today ... Sorry, will have to figure out how to add pics later when I'm not on my iPhone
Loquitur Posted July 12, 2009 Report Posted July 12, 2009 Wow, DesertPirate, what an ambitious first cook! And congrats on your success. My KK is still on the water and I'm a newbie to charcoal cooking generally. I was thinking about doing some ABT's and a couple of chickens for my first cook where I have some leeway with the temperature control. If you don't mind me asking, what kind of trouble did you have getting the fire started? Susan
DesertPirate Posted July 12, 2009 Author Report Posted July 12, 2009 I figure the brisket was easy. Temp control is much easier then you'd think and it's not like the brisket wil be ruined if you are off by 10 or 20 degrees for a few hours. I can't wait for my first really hot steak cook though. I'm a big steak conisseur.
primeats Posted July 13, 2009 Report Posted July 13, 2009 You're gonna love the way the KK grills steaks. On occasion we have been known to grill some of the steaks that aren't quite up to par with the rest of the NY strips we sell( Denise keeps bringing home the "vein" steaks). these steaks have quite a fair amount of gristle running through them, but cooked on the KK it practically melts into the meat. Result...unreal,light smokey tenderness.
Fetzervalve Posted July 13, 2009 Report Posted July 13, 2009 Pirate, Typically you would put the heat defector on the lump basket "handles" and the drip pan on the lower grill - meat on the main or the upper/sear grill (if you have one). Sounds like it worked out - welcome to the club!
Big Poppa Posted July 13, 2009 Report Posted July 13, 2009 Nice I try to cook at slightly lower temps Appreciate the tip of putting the heat deflector on top of the fire....I put it on the second shelf and the drip pan on top for my chuckie roast and pork shoulder
