Cookie Posted January 9, 2016 Report Share Posted January 9, 2016 Feeding a few friends tonight...will update post as I go along. Friday Morning: Dry brined the roast with a generous sprinkling of kosher salt, placed uncovered in fridge until rub / cook time on Saturday. Saturday: 1 PM: Loaded Cheech (23") up with a full basket of CocoChar; lit fist size area in center; top and bottom vents wide open for 30 minutes (set an alarm so I wouldn't forget to dial vents down). 1:30PM: Placed heat deflector on basket handles; Tapered top vent back to a little less than 1/4 turn open; Botttom Vent open the width of a quarter; Put in pit thermometer at grate (meat) level. Target cook temp range 225F-240F. 3:00PM: Smothered roast with wet rub, put back in fridge uncovered. 3:30PM: Placed a large chunk of apple wood on the hotspot in the charcoal basket. 4:00PM: Drip / Gravy Pan placed below main grate; Roast on main grate (so long that I didn't like it so close to the dome walls on the upper), estimated 3.5 - 4 hr cook. More photos / updates to come...after a nap...and a beverage. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 9, 2016 Report Share Posted January 9, 2016 Seriously nice chunk a meat there Brian... Looking forward to seeing that all Cookied, sliced and plated. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 9, 2016 Report Share Posted January 9, 2016 One really great chunk of meat. Can't wait to see some pictures of it sliced up. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 9, 2016 Report Share Posted January 9, 2016 It's going to be wonderful. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 9, 2016 Report Share Posted January 9, 2016 Beautiful looking roast! Can't wait to see the plated shot! Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted January 9, 2016 Report Share Posted January 9, 2016 *followed* Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 9, 2016 Report Share Posted January 9, 2016 Now you got me hungry. Quote Link to comment Share on other sites More sharing options...
kjs Posted January 9, 2016 Report Share Posted January 9, 2016 Looks really nice, anxious to see the finished cook. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 9, 2016 Report Share Posted January 9, 2016 Nice, like the others, can't wait to see how it turns out. BTW - I noticed that you have your thermometer wire running out over the lip of the grill. You do know that there's a rubber plug in the side of the KK for running those through? Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 I had two probes in...one in the meat, one monitoring temp at grate level. One was running through the hole. I like running the wire through the rubber piece, too tight if you do it that way with two wires, at least with mine. IT ended up being my biggest cook failure ever. Nothing to do with the KK. It came off at 115 internal, was perfect. I wrapped it in foil, then towels as it finished a little early. When guests arrived, I put my 6 burner gasser on full blast and had it up over 700F for a reverse sear just prior to serving. Then it got interesting... One side of the roast had a small layer of fat. When the roast hit the grates, the entire layer of fat ignited immediately and I could not get it out. Shut down gas and closed lid, But it was very windy and air was blowing in and fanning it. Ended up raging to the point that I thought it was going to do serious damage to the BBQ so I had to use a fire extinguisher and the roast was toast....literally. Epic fail. Ego a little bruised today. Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 If I'd had done the reverse sear in the KK I could have killed the airflow immediately and recovered...was just too busy and was going the easy route. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 10, 2016 Report Share Posted January 10, 2016 Cookie, I am so sorry to hear that you lost the roast. A big lesson learned that will serve you well in the future. Next time the roast will be perfect. Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 There will be a do-over very soon. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 10, 2016 Report Share Posted January 10, 2016 Looking forward to seeing the do over, as MacKenzie said, we'll chalk this up as a learnIng experience. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 10, 2016 Report Share Posted January 10, 2016 Sorry about your epic failure but we've all had them. Sucks when there is guests involved. No worries just invite them over for a redue. If they don't want to come I'll show up to try the redue. I have what I consider a failure weekly. It's all a learning curve. But I do think you learned. Next time forget the gasser. KK would have been more controllable. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 I think I also learned that with an 11lb hunk of meat, I should have done the reverse sear immediately, not after the hold. It would have lost some bite in the bark, but the way I did it, it sweat a bit and the entire surface was coated in fat juice. When it ignited, I couldn't just grab it with tongs and move it around like a steak. It was too big. Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 Fortunately, the guests had all been part of numerous successful meals. We had good sides and wine to laugh it off. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 10, 2016 Report Share Posted January 10, 2016 Forward sear. Sear it first then do a low-n-slow. When you finally pull it off it will end maybe another 5* higher - just an easier way to control the final temp. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 10, 2016 Report Share Posted January 10, 2016 Ouch. Is the gasser out on the curb yet Quote Link to comment Share on other sites More sharing options...
Cookie Posted January 10, 2016 Author Report Share Posted January 10, 2016 No, the gasser came out of it ok, took awhile to clean up and rinse out the mess from the extinguisher, but she will live to see another day. Quote Link to comment Share on other sites More sharing options...
