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SeaBrisket

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SeaBrisket last won the day on June 29 2019

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About SeaBrisket

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  • Gender
    Male
  • Location:
    Seattle, WA
  • Interests
    Bicycles, billiards & barbeque. Hiking, camping, backpacking.
  • Grill
    Kamado Joe

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  1. Bought the BGE roasting/rib rack locally. So now I have two rib racks.
  2. Every Thanksgiving I wish I had a roasting rack to get a few more inches of clearance between the bird and drippings and then I forget about it for a year. Any suggestions on a good rack to fit the Classic?
  3. Not in my experience. Once it's up to temperature my fan barely runs.
  4. Circumstances have found me in a position where I have an extra Billows fan and I would like to offer it to some member of this fine community. I would like to hear from somebody who will make use of this, and already has or imminently plans to purchase a compatible remote thermometer (Signals, Smoke X, ThermaQ 2). This will fit in a USPS Priority Mail medium package, so I ask that you pay the cost of shipping $15.05 via PayPal Friends & Family. Included in the package: -Billows fan. -Fan cable adapter & cable. -Authentic & original Thermoworks Billows pa
  5. I do mine at 325 and it takes about 2.5 hours for 14-16lb birds. Check it earlier and more often with an instant read instead of relying on the leave in probe.
  6. I have the 14" and one regret. While the pan is great quality I wish they hadn't embossed their logo on it making it more difficult to clean.
  7. It didn't cross my mind that she hadn't done the cook on the KJ but I did suspect she used a torch on the money shot.
  8. I've followed this recipe twice now and, while delicious, I just can't get that perfectly puffed skin she achieves. https://jesspryles.com/recipe/pork-belly-porchetta-crispy-skin/ I don't aim to be that perfect but I'm not even getting close. By the time any crackle shows I'm already over target temp and it's totally uneven with a bit of crackle here and there but mostly chewy tough skin. My guess is a combination of temperature adjustment and opening the lid earlier to keep the internal temperature low while the fire does its work on the skin.
  9. Can some scientist explain how a brisket cooked at 190 reaches 200 IT?
  10. Might as well provide an update in case this question should come up for others. I saw some consistency across recipes for a half cup each of s&p for a 12lb packer. For my 9 pounder, I reduced to 1/3 cup, slightly less by pound than those recipes. The result was a nicely cooked, more than edible, but over salted brisket. I'll continue the s&p approach. It yielded fantastic bark but I'm going to have to go lighter on the quantities and continue to experiment. For what it's worth, this 9lb flat took 17 hours to reach 203F! I cooked at 230 most of the way, wrapped
  11. For the first time I'm going to go straight dalmatian on a 9lb brisket flat early tomorrow morning. I've always used more complex rubs. I know I'm going 50/50 s&p, but I haven't found consistency in the actual amount to use. Looking at several recipes they range from a few tablespoons of each to as much as a half cup. You'd think there'd be a rule of thumb like x tablespoons per pound of brisket. Any guidance on this is appreciated. I'm tempted to just use excess and dredge for maximum coverage.
  12. I live in a climate that is very humid in the winter (rain, clouds, fog, etc) and not at all in the summer. From what I've observed that cool temperature winter humidity definitely appears to affect my cooks in the same way you describe, especially during overnights as the air gets cooler and wetter. I have babysat my grill well into the night making sure the temp has held a steady 225 without adjustment for up to a couple of hours after putting the meat on before heading off to bed only to check a few hours later and find the fire dwindling to temps around 190. Daytime, good weath
  13. Stick with mild smoking wood. Pecan is excellent on pork. Bury a couple of chunks about half fist size in with your charcoal but position it away from where you'll light the charcoal so they won't burn until some hours later into the smoke. Just a few inches from the center where you'll light. Light your charcoal in the center, then with the lid open let it go until the flame burns out. Place your deflector plates in the low position, close the lid, and let the grill get to a steady 225. There should be little or no smoke coming out of the chimney.
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