I'll probably get me one of those grooved knifes that folks were
talking about in another thread, but right now I'm eating some brisket
that you could slice with a sharp look.

Going to do another one for 12 or so people in a couple weeks. Hope it
turns out as good.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" wrote in message
...
I'll probably get me one of those grooved knifes that folks were
talking about in another thread, but right now I'm eating some brisket
that you could slice with a sharp look.

Going to do another one for 12 or so people in a couple weeks. Hope it
turns out as good.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Kevin

Can you post your recipe? I cooked my first brisket this weekend on my #7
and it needs to be improved. I have mastered the pork butt, but it is time
for a change also I cooked a turkey using your recipe and it turn out great.

Thanks

Ken

On Wed, 06 Oct 2004 20:33:00 GMT, "Ken Hannan"
wrote:


"Kevin S. Wilson" wrote in message
.. .
I'll probably get me one of those grooved knifes that folks were
talking about in another thread, but right now I'm eating some brisket
that you could slice with a sharp look.

Can you post your recipe? I cooked my first brisket this weekend on my #7
and it needs to be improved.

Lunch today was leftovers from the brisket I posted about a few weeks
ago:

"Put a 13-pound brisket on the K5 at 9:00 Wednesday night. Pulled it
at 12:30 Thursday afternoon when it reach 197 degrees. Double wrapped
it in heavy-duty foil, wrapped that package in a bath towel, and
placed it inside a soft-sided insulated cooler. The cooler is one of
those square jobs about 16" wide and 16" tall.

"Dinner was at 7:00 PM, and the brisket was tender, juicy, flavorful,
and at a perfect temp for carving and serving."

Don't really have a recipe, but what I did was the following:

1. Cleaned the ashes out of my K 5.

2. Filled the firebox FULL of lump and added a couple good-sized
chunks of pecan.

3. Opened bother dampers all the way and lit the fire with two or
three chunks of firestarter brick (paraffin and sawdust). Doing it
this way is preferrable to lighting the lump with an electric element,
which is what I do for grilling. The element lights too much lump at
once, resulting in a fire that's too hot.

4. Placed a 16" deep-dish pizza pan on a grill resting on the lower
bracket. The pan may have been filled with sand, but I don't remember.
The few times I've used sand, it seems to result in higher temps.

5. Put the brisket on fat side down. First time I'd tried it that way.
One consequence was that the non-fat side didn't get all tough and
blackened, even though I turned the brisket over the following
morning. BTW, the brisket had a liberal sprinkling of salt, pepper,
and garlic powder.

6. When the dome temp reached 250, I closed the bottom damper to about
3/16" and the top damper to nearly closed. It's a good idea at this
point to stay up for another half hour or so to check on the stability
of the fire and temp. Not much you can do if the temp goes higher, but
you do want to check that the fire isn't going to go out for lack of
air.

When I got up in the morning, around 6:00, I had to give the coals a
stir or two, but other than that it was "set it and forget it."

I have mastered the pork butt, but it is time
for a change also I cooked a turkey using your recipe and it turn out great.


Glad you found the web pages useful.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Glad you found the web pages useful.



Thanks Kevin,
I will try it again and see what happens.

Ken