KBQ ~ has landed

[Smocalypse]

First attempt at a KBQ Brisket this weekend. Basic Dalmatian rub the night before, touched it up the day of.

Since I had space I tossed in some eggs for breaky, while not super smokey or anything they were good



6am came early.




OK, so I dont know how to insert between the pics. Anyway pretty straight forward. I wrapped at 185 and probed til "like butter" I think I pulled it a little early but the temps were getting into the high 190's and I got scared. I rested in a moist 150 degree oven until it pulled back to about 170, it was getting a little late so I sliced and dug in. Flat was quality and point was, well, on point.

Some stats:
Temp 250 to start until I freaked out, then 225, and back to 250
Brisket cook time approx 9 hours.
Post Oak
Shorties were on around five hours an probed like butter. Rested in moist oven for 1.5-2 hours, some maybe more.

To be fair I think we all enjoy the shorties the most. Such a decadent and elegant thing.

Thanks to BBQ_Bill and Spinaker and this entire sub, such amazing advice.

[Spinaker]

Glad to hear it went well!!

[BBQ_Bill]

Very Happy for you!
Congrats on a successful smoke.

[JakeT]

Yesterday was my bosses birthday and his request was some good ribs. Naturally I raised my hand and volunteered. So I got to play with my KBQ all day at work. Ribs turned out great. I did 6 racks for fear of overloading, 2 per grate. I'm pretty confident I could've gotten another 4 racks in. I went at 225-245 for about 5 hours, then wrapped and in the faux cambro for an hour. They turned out awesome!

P.S. Disregard the bag of kingsford mesquite chunks, a "good samaritan" brought some to help out, I figured they were kiln dried plus I had a whole bunch of white oak I brought from home in the truck.

[Spinaker]

I do love me some KBQ'd Ribs!!!! Nice work.

[lostclusters]

What rub did you use?

[JakeT]

lostclusters I just picked up the ones from costco that are already dry rubbed. Not the vacuum packed ones injected with insane amounts of chemicals though.

[Ernest]

I'm still here. This summer has been rough...... but....

[Spinaker]

This makes it all better. Or close to it, maybe.......

[BBQ_Bill]

ABSOLUTELY Luv the colors of the meat in your photos Ernest!
Looks SOOOOO delicious!

[hogdog6]

Ernest as always FANTASTIC. It has been rough for me also it’s been so hot and dry in northern Ut this summer I’ve not ran my KBQ just for fear of fire, no open flames for me.

[BBQ_Bill]

In regards to bark, the KBQ is truly a "Cold Weather" champion. My cold weather bark is incredible. Super hot weather... not so much.
I have stopped and am awaiting cooler nights to continue smoking meats.

[SteinerBBQ]

I ordered a SRF Kurobuta Bone-in Shoulder for the weekend. Usually I just use Meathead's Memphis Dust, but was seeing if anyone preferred or recommends a commercial rub for a pork shoulder. Have my eye on other SRF products (namely the brisket), but the wife loves pulled pork, so starting with that.

[JakeT]

SteinerBBQ Check out Oadridge, I've liked everything I've gotten from them!

[SteinerBBQ]

SteinerBBQ Check out Oadridge, I've liked everything I've gotten from them!

I have their Black Ops and BBQ Dominator after seeing Spinnaker mention them. Great stuff! May try one of the other kinds for this weekend.

[badf00d]

My gang didn't care for the Dominator, but they love their Black Ops, Carne Crosta, Santa Maria, and Habanero Death Dust.

[SteinerBBQ]

Hope everyone is having a good weekend smoking on their KBQ. Made a SRF Pork Shoulder today. Used apple and peach.

[EdF]

Beautiful!

[hogdog6]

Barkolicious!

[SteinerBBQ]

Any of you live in Memphis? I signed up for the judges course in November for Memphis in May. Looking forward to checking out the BBQ scene down there.

[EdF]

This sub-forum may get you started: https://pitmaster.amazingribs.com/fo...ndup/tennessee

[Meathead]

Our lead writer, Clint Cantwell lives in Memphis.

[JakeT]

Who all has an alligator lopper? I'm looking into maybe buying one, but I'm also hesitant because a lot of the standard splits I get in a load of wood locally look like they might be a bit too big for it to handle. Currently I've been using my skilsaw and just cutting twice...while I've worked with them a lot and have done years of carpentry work with them, I feel that's exposing myself to unnecessary risk. Any other ideas? Miter saw? Or will the alligator lopper chop through thicker logs with a couple readjustments mid cut?

[Histrix]

I use one of these and have been satisfied with it: https://smile.amazon.com/Worx-Electr...gator+chainsaw

[badf00d]

Histrix - I use the same thing. Works great!

[Dr. Pepper]

I got a Black and Decker Alligator lopper after reading about it here. Works great. Yes, I have been able to cut up some larger pieces with readjustment of the jaws part way through the cut. I store the cut pieces in a costco large black plastic container. Enough for at least two 14 hour smokes in the container.

[Ernest]

I got me a little side project. Link in my profile. Not sure about posting websites in the forum

[BBQ_Bill]

THAT is what I call "MOIST"!

[smokinfatties]

beautimus!

[Rfuilrez]

Yeaaaaaah Buddy! Friend of mine brought me a
bunch of cherry wood. Might get some oak from him if he has time to go cut it up. I got a brisket in the fridge aged 4 weeks and 7 pork bellies. 5 for bacon, one for pork belly burnt ends, and I haven’t figured out the last one so it’s in the freezer. Ready for this weekend!

[smokinfatties]

Enjoy!

[Spinaker]

BOOM!!! Welcome to the KBQ family!!!!!!!!!!!

[lostclusters]

It's been way to quiet here lately. With the weather turning cooler I thought I would break out my KBQ for a little rub recipe taste test:

Meathead's Memphis Dust

Memphis Rub

https://www.thespruceeats.com/memphis-bbq-rub-335875

Big James Pork Rub
http://https://www.allrecipes.com/re...ames-pork-rub/

Dan's Damned Good BBQ RUB
https://pitmaster.amazingribs.com/fo...d-good-bbq-rub

Adam Perry Lang

http://www.adamperrylang.com/recipes/bone-in-pork-but-with-gren-apple-and-crushed-hot-red-peper

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And this just for you Spinaker

[Spinaker]

YES!!!!!! I love this thing! Thanks for the pic man!

[Ricardo]

That’s interesting. Smoke management. Can you share more info on this. How does it work? Seems like you can deploy and stow away. I would welcome more details on your smoke exhaust management..
Thank you,
Ricardo

[Spinaker]

Oh, you are going to love this one. Ricardo

[Ricardo]

Spinaker Can’t wait. This looks very promising. I’ve been trying to figure out a smoke management system for several weeks now. This looks like it could be a solution.

[lostclusters]

Sharing the fruits of your labors might be enough, but unwanted smoke is very bad. My next modification will be to the collector/hood. If you could make that bigger/better that would be cool! I use the ventilator on the low speed. It has a high setting as well. The trick will be in NOT getting it too close to the heat. If you do, that vinyl hose will melt.

[lostclusters]

Just now I thought of adding three more collectors, just like the original. I think I am doing this.

[Ricardo]

lostclusters
Thank you for sharing your experiences with this. I can see how the metal intake sleeve serves as a heat sink dissipating and prolonging the life of the ducting.
Cheers,
Ricardo

[hogdog6]

A little brisket get together yesterday 24 hour dry brine 36 hour SV, refrigerator 24hours, BBBR KBQ 220* untill reached 100*, 320* until 130, faux cambro 2 hours. My guests couldn't get over how tender and moist. KBQ smoke flavor was spot on. One couple who've been on a Texas BBQ tour said best brisket they've ever had.

[Spinaker]

Gonna hold that to ya! hogdog6

[lostclusters]

Wow, both poppets open full! What wood did you use?

[hogdog6]

lostclusters Apple and peach. The KBQ smoke is so clean even with the top open that for short cooks I run it full open.