Erik Astrup wrote:
> It's just too easy...
>
> 10 pounder was rubbed and sat for 24 hours. Kamado fired up at 4:30 PM
> Friday evening, brisket went on at 5PM, fat cap down, no heat
> deflector, no pan. Added 4 chunks of Pecan. Dome temp settled in
> quickly, lots of smoke for about 2 hours. Fiddled every now and then
> with the top vent.

Uh Huh! Just have to play with *something*, don't you? (LOL)
That's the WSM still left in you (not a slam on the WSM, just that the K's don't
need no foolin' around with!)

> Went to bed at 1am, got up at 8:30AM, checked meat
> temp, 205F, tried the fork test, it was done. Wrapped and let it rest
> for 30 min, sliced it up, put the point and other fatty bits back on
> smoker for burnt ends. The flat was GREAT, it was moist and tender.
> Wonderful flavor, served with some sauce and vinegar mixed in. Yum.
> BTW - Putting the fat cap DOWN was definitly the right thing IMHO.
>
> The burnt ends came off after another 3 hours, oh man...they didn't
> last long. Decided that since the fire was still going why not do a
> pork butt? Rubbed one down, added 4 pieces of lump to the existing
> fire (which was still at 230) and closed it up. 10 hours later we had
> pulled pork at 9PM.
>
> With both the brisket and shoulder I never once opened the lid until
> they were done.
>
> The key was getting the Kamado "sealed". I discovered last year that
> it was leaking something fierce around the back and left side. This
> was causing HUGE temperature swings, and it drove me nutso so I ended
> up using my WSM. Well, after adjusting the bands so you can't slide a
> piece of paper through it, all is well!!!

Congrat's, as "bbq" says, that was a humorous post!

>
> Just really makes me feel guilty almost for how little work goes into
> making great Q on this thing!

BOB
now go cook another...