I don't think that night cooks will quite be the same with this thing now. I truly wasn't worried about temps getting away. With the combo of IVS and the charlogs it is hard to beat the efficiency. Thanks for stopping by, Victor. Have a good one brother!
Thanks, Chris! That efficiency is what is giving me the drive to do these little tests. All in all I would do it again. Maybe not dumb the cook down quite as much. I definitely appreciate you stopping through!
Btw I showed my daughter that surf and turf vid that you did. It was her favorite as a kid (I'm talking 3 yrs old and up) I made it for her and eventually had to buy it for her when we went out. I forgot to subscribe to you then. I just corrected that oversight a second ago! Your food looks great!
@@dsquebackyardbbq217 thanks brother 👊🏻. Your daughter sounds like a smart girl. Can’t go wrong with some surf and turf. She’s going to be a expensive date. Lol. I have a 4 y/o girl myself. She’s my world. Thanks for the sub. Enjoy rest of the weekend
I don’t know where to begin, first 3 cheers for brisket, second the ribs👌👌, third the puppy has grown, I considered using maple on brisket and you have convinced me, I love that pan set up on the ribs and brisket, I applaud you for doing a no wrap brisket and that cooker and it’s fuel efficiency is a monster, considering you didn’t wrap with minimal spritz I think it looked pretty darn good, and the combo of seasoning made a bark anyone in Texas would be proud of✌🏽✌🏽✌🏽
Good morning BJ! Butter was super geek'd that I let him out during a cook lol Normally he is bottled up if it is for anyone else. Can't risk anything. I'm too ocd for that. Thank you for the cheers sir! That bark definitely passed the scratch test. It even remained firm for the hours spent wrapped in foil while resting. As far as the set up... I'm just glad that I have a pit with ample room now so that I'm not bending up foil pans to make it fit. I love the lack of clean up but sometimes you can avoid it on the smaller pits. I highly recommend maple. There was a stretch were someone was always cutting a tree down and I stumbled upon it. Even if it is store bought to me the flavor impact is always very forgiving should you need to be forgiven during the cook. I love the profile and it is an abundant commodity win/win. Of course there are other great ones like this as well but here in the Buckeye state there is a good chance we can get some for free lol This fuel efficiency is honestly what sparked the whole experimental stage that I'm in right now. I'm not losing much fuel so it doesnt seem extremely high risk. Plus I remembered our chat about wanting to try one of these cooks so I figured what the heck. There is a waygu farm in Westerville that I bought a brisket from while in Jungle Jim's. I may try this method on it to see the outcome. Not totally sure yet. I'll keep you posted on that.
@@dsquebackyardbbq217 I’ll be looking for it, and I’m taking your recommendation on the maple; trying it out on a tri tip right now; if this comes out okay I’ll put a video of a tri tip on the PK; mantis funny that you are prepping a video on the vision; definitely planning a cook on the Kong; just added the all terrain cart from grilla grills; I was assembling it while cooking and shooting that last brisket cook; I told you, you are a trend setter👍🏼👍🏼✌🏽✌🏽
@@bjsbackyardbuckeyebbq5820 more like great minds think alike! Except you have a cart for easy mobility whereas I am scared too death of tipping this thing when moving it. That seems like a great investment!!
@@dsquebackyardbbq217 I hope so, man that thing is heavy, grilla grills claims other similar sized Kamados will also fit in the cart but it’s a pretty steep cost
Thanks! Yeah man! I remember I cooked that thing in like less than 1 hr or so. Doing the whole cut into it to see if its done sort of thing. Crazy times. All in all I don't think I would trade that memory in for a more successful one though. (Brisket was cheaper then lol)
Hey D! Wow You really had no idea on that first brisket. I did that with spareribs. 🔥 LOL. Watched a few guys try a Direct cook here on YT.........it never turns out good. 👎 Well I'll start with the end.......no doubt that thing holds temp and is super efficient......fire it right back up without refueling. 👍 I gotta go.......type to Ya' Later! 😁
Well it seemed like You were a little disappointed with that piece of meat. We all know all the factors and variables involved and any one or many of them may be why it is what it is. Me....it all starts and ends with the Animal. Just blame him......he won't argue with You. That's what I do! LOL But if I may give my two cents......I'de really like to see You get a little, well a lot of elevation away from the drip pans. With this set up you're getting a nice bark but I believe the rest of the meat is not coming up to temp as fast as it could be. My thoughts are with it elevated you will get that airflow of heat and smoke surrounding the meat as it's going up and out. Oh.......and if You just Tent It.........That would still be considered.....No Wrap! 😁 Be looking for your next one! Is it.........Ox Tails???? I Love Them! 👍🤘 Metal On! \🔥/
@@HeavyMetalBarBQue you definitely have a point on the air flow. I used to put foil balls in my foil pans to lift the cooling racks. As it stands it is in no man's land. Not high enough for the circulation and not low enough for the heated pan surface to help cook it. Lol I will blame most of it on the animal 😂😂😂 The marbling wasn't the best even though it was sold as such. It's all good tho. The family killed it. It wasn't horrible just more pot roast-ish than brisket texture. Lol about the spareribs. I laugh because I've seen your work and know that you have that under control now but at least you gave it a shot! I just had some oxtail soup last month. It's cool that you bring that up. Not what I'm cooking but pretty cool coincidence. I still haven't decided on the probe configuration for the ultimate temp test. What do you think... 4 corners and 1 in the middle for each grate?
My first brisket was a tire fire also 🤣 Interesting outcome. Saw you weren't happy with the product. I'm going to do some dino ribs tomorrow in the IVS. I'll have to digest this and see how I feel about it all in the morning.
Isn't the journey all so fun when you look back at it? That's why I was super excited for you and your offset that you got more so than the IVS. To me it is a completely different joy when cooking. It is more of a country road than a highway. You get to stop and pick the brisket lol (carnivore here I'm not picking flowers while a pit is hot) My problem is that I always compare my cooks to the best that I've done. It was crazy of me to do it for this cook considering that I dumbed this cook down MUCH further than my first no wrap years ago. This was pretty good. The family and extended family destroyed it all so it was at minimal "edible" 🤣🤣 I say give it a shot brother. My bro bought a rack of SNF dinos for us late last year. He cooked his already and said he wished he had rendered down the marbling just a little more as it was very rich but it was a factor. I saved my rack because I knew that I could low and slow this bad boy as much as needed when the new toy got in so I will be awaiting your vid to see how yours turned out!
Yikes! The midnight shift. Glad to know I'm not the only one. Amazing how long these IVS's can burn with so little fuel. Enjoy your vids. Peace bro
I don't think that night cooks will quite be the same with this thing now. I truly wasn't worried about temps getting away. With the combo of IVS and the charlogs it is hard to beat the efficiency. Thanks for stopping by, Victor. Have a good one brother!
Wow that smoker is dope. Super efficient. Never not wrapped before. Kudos for experimenting.
Thanks, Chris! That efficiency is what is giving me the drive to do these little tests. All in all I would do it again. Maybe not dumb the cook down quite as much. I definitely appreciate you stopping through!
Btw I showed my daughter that surf and turf vid that you did. It was her favorite as a kid (I'm talking 3 yrs old and up) I made it for her and eventually had to buy it for her when we went out. I forgot to subscribe to you then. I just corrected that oversight a second ago! Your food looks great!
@@dsquebackyardbbq217 thanks brother 👊🏻. Your daughter sounds like a smart girl. Can’t go wrong with some surf and turf. She’s going to be a expensive date. Lol. I have a 4 y/o girl myself. She’s my world. Thanks for the sub. Enjoy rest of the weekend
I don’t know where to begin, first 3 cheers for brisket, second the ribs👌👌, third the puppy has grown, I considered using maple on brisket and you have convinced me, I love that pan set up on the ribs and brisket, I applaud you for doing a no wrap brisket and that cooker and it’s fuel efficiency is a monster, considering you didn’t wrap with minimal spritz I think it looked pretty darn good, and the combo of seasoning made a bark anyone in Texas would be proud of✌🏽✌🏽✌🏽
Good morning BJ! Butter was super geek'd that I let him out during a cook lol Normally he is bottled up if it is for anyone else. Can't risk anything. I'm too ocd for that.
Thank you for the cheers sir! That bark definitely passed the scratch test. It even remained firm for the hours spent wrapped in foil while resting. As far as the set up... I'm just glad that I have a pit with ample room now so that I'm not bending up foil pans to make it fit. I love the lack of clean up but sometimes you can avoid it on the smaller pits.
I highly recommend maple. There was a stretch were someone was always cutting a tree down and I stumbled upon it. Even if it is store bought to me the flavor impact is always very forgiving should you need to be forgiven during the cook. I love the profile and it is an abundant commodity win/win. Of course there are other great ones like this as well but here in the Buckeye state there is a good chance we can get some for free lol
This fuel efficiency is honestly what sparked the whole experimental stage that I'm in right now. I'm not losing much fuel so it doesnt seem extremely high risk. Plus I remembered our chat about wanting to try one of these cooks so I figured what the heck. There is a waygu farm in Westerville that I bought a brisket from while in Jungle Jim's. I may try this method on it to see the outcome. Not totally sure yet. I'll keep you posted on that.
@@dsquebackyardbbq217 I’ll be looking for it, and I’m taking your recommendation on the maple; trying it out on a tri tip right now; if this comes out okay I’ll put a video of a tri tip on the PK; mantis funny that you are prepping a video on the vision; definitely planning a cook on the Kong; just added the all terrain cart from grilla grills; I was assembling it while cooking and shooting that last brisket cook; I told you, you are a trend setter👍🏼👍🏼✌🏽✌🏽
@@bjsbackyardbuckeyebbq5820 more like great minds think alike! Except you have a cart for easy mobility whereas I am scared too death of tipping this thing when moving it. That seems like a great investment!!
@@dsquebackyardbbq217 I hope so, man that thing is heavy, grilla grills claims other similar sized Kamados will also fit in the cart but it’s a pretty steep cost
@@bjsbackyardbuckeyebbq5820 I'll pay attention to yours and maybe hope for an early Christmas present if you give it a thumbs up
That's looking good
Thanks! Yeah man! I remember I cooked that thing in like less than 1 hr or so. Doing the whole cut into it to see if its done sort of thing. Crazy times. All in all I don't think I would trade that memory in for a more successful one though. (Brisket was cheaper then lol)
Hey D! Wow You really had no idea on that first brisket. I did that with spareribs. 🔥 LOL.
Watched a few guys try a Direct cook here on YT.........it never turns out good. 👎
Well I'll start with the end.......no doubt that thing holds temp and is super efficient......fire it right back up
without refueling. 👍 I gotta go.......type to Ya' Later! 😁
Well it seemed like You were a little disappointed with that piece of meat. We all know all the
factors and variables involved and any one or many of them may be why it is what it is.
Me....it all starts and ends with the Animal. Just blame him......he won't argue with You.
That's what I do! LOL
But if I may give my two cents......I'de really like to see You get a little, well a lot of elevation
away from the drip pans. With this set up you're getting a nice bark but I believe the rest of the
meat is not coming up to temp as fast as it could be. My thoughts are with it elevated you will
get that airflow of heat and smoke surrounding the meat as it's going up and out.
Oh.......and if You just Tent It.........That would still be considered.....No Wrap! 😁
Be looking for your next one! Is it.........Ox Tails???? I Love Them! 👍🤘 Metal On! \🔥/
@@HeavyMetalBarBQue you definitely have a point on the air flow. I used to put foil balls in my foil pans to lift the cooling racks. As it stands it is in no man's land. Not high enough for the circulation and not low enough for the heated pan surface to help cook it.
Lol I will blame most of it on the animal 😂😂😂 The marbling wasn't the best even though it was sold as such. It's all good tho. The family killed it. It wasn't horrible just more pot roast-ish than brisket texture.
Lol about the spareribs. I laugh because I've seen your work and know that you have that under control now but at least you gave it a shot!
I just had some oxtail soup last month. It's cool that you bring that up. Not what I'm cooking but pretty cool coincidence. I still haven't decided on the probe configuration for the ultimate temp test. What do you think... 4 corners and 1 in the middle for each grate?
My first brisket was a tire fire also 🤣
Interesting outcome. Saw you weren't happy with the product. I'm going to do some dino ribs tomorrow in the IVS. I'll have to digest this and see how I feel about it all in the morning.
Isn't the journey all so fun when you look back at it? That's why I was super excited for you and your offset that you got more so than the IVS. To me it is a completely different joy when cooking. It is more of a country road than a highway. You get to stop and pick the brisket lol (carnivore here I'm not picking flowers while a pit is hot)
My problem is that I always compare my cooks to the best that I've done. It was crazy of me to do it for this cook considering that I dumbed this cook down MUCH further than my first no wrap years ago. This was pretty good. The family and extended family destroyed it all so it was at minimal "edible" 🤣🤣
I say give it a shot brother. My bro bought a rack of SNF dinos for us late last year. He cooked his already and said he wished he had rendered down the marbling just a little more as it was very rich but it was a factor. I saved my rack because I knew that I could low and slow this bad boy as much as needed when the new toy got in so I will be awaiting your vid to see how yours turned out!
Cooking a brisket like a steak 😆