C-West Posted June 19, 2011 Report Share Posted June 19, 2011 Posted in the "Techniques" section but thought it'd be more appropriate to post the pics here. After the brine and dry rub... Letting the KK do it's thing... Internal temp of 170 after about 2 hours. Now putting it in foil. Quote Link to comment Share on other sites More sharing options...
C-West Posted June 19, 2011 Author Report Share Posted June 19, 2011 Re: High Heat Brisket Pics Figured I'd throw in this pic of the Ribeye I cooked on Thursday. The KK worked like a charm. Quote Link to comment Share on other sites More sharing options...
C-West Posted June 20, 2011 Author Report Share Posted June 20, 2011 Re: High Heat Brisket Pics It was incredible. Quote Link to comment Share on other sites More sharing options...
bri134 Posted June 20, 2011 Report Share Posted June 20, 2011 Re: High Heat Brisket Pics Oh man that brisket looks amazing. Excellent work! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted June 20, 2011 Report Share Posted June 20, 2011 Re: High Heat Brisket Pics Great Job C-West. You've definitely got the hang of this Bud!! Quote Link to comment Share on other sites More sharing options...
Saison Posted June 22, 2011 Report Share Posted June 22, 2011 Re: High Heat Brisket Pics Looking good!! Quote Link to comment Share on other sites More sharing options...
primeats Posted June 24, 2011 Report Share Posted June 24, 2011 Re: High Heat Brisket Pics Excellent work with the brisket! That smoke ring is perfect! It's funny, before I bought the KK I was always trying to duplicate the results of so many fine steak joints,like Ruth's Chris or Gene and Georgetti's. Now when ever I'm away from home, or asked to cook at a friends party I find myself trying to duplicate the results from the KK. How did you like that rib eye? Just about the best steak you've ever tasted I bet! Keep on Grillin! Quote Link to comment Share on other sites More sharing options...
