LUVed the video! Suggestions... 1) Pull that packer closer to the door. 2) Go meat side down for about 3 hours to brown it faster, then fat cap down to keep from drying the meat side too much. 3) Don't spritz for the 1st 3 hours to build even better bark and when you do, go with Apple Cider Vinegar due to the fact that acidic solutions build bark faster. 4) Finally, go with shorter wood and lid on to build better bark and a more smoky flavor. - - - I own 4 KBQ's and LUV them! Oh, 3 packers max per machine or you will be rotating them, which is too much work! Smoke On! - - - BBQ Bill in Phoenix
Hey Bill! Sorry I missed your comment! Glad to know a fellow KBQ owner.....You Rock My Friend! Thanks for the suggestions.....I'll try to go through them. #1 Closer to the door....You mean try to keep it as far away from the back vents where the heat and smoke in being dispersed? I always put the point to the back,... it will take more heat with all it's marbling. #2 Sorry......I can't ever go meat side down, doesn't matter what pit I'm using. Fat cap down is that barrier that will protect that delicate meat from burning or sticking to the grates. And if the temps in your pit are higher than you wanted it will push the meat side through the point of taking on those chemical reactions that form a smoke ring. #3 Sorry again. You Want to spritz the meat side Up every half hour with Cold Water to cool the surface of the meat which will allow it to take on those elements that form a smoke ring. Vinegar or not......You will have a Great Bark with meat side up. #4 Yes I agree......I was lazy with this Vid and I was dropping those long ass splits in. LLLL. If You go back and watch my earlier Vids with the KBQ you will see I use the proper sized splits laying then down and putting the lid on. If You do a TH-cam search You will see that I am one of the only channels that actually cook and explain how the KBQ works. Glad You found Me and I'm glad to engage in discussion on method and difference of opinion on technique. This was fun.....please continue commenting! \m/
Hey Dave! Thanks for your thoughts on this discussion. Yes the Fire Box of the KBQ is on top,... but the design of this Pit draws the heat and smoke down and it is actually hotter on the bottom. Like I said......I always go fat cap down on the grate no matter what Pit and set up. I feel the fat protects the delicate meat on the hot grate. Just Me.......everyone has their own method. 👍 \m/
I love that! "Get'em both". Way to go my man! Im so glad that you said that you paid attention to the temp but tested for tenderness to tell when done. A lot of times ppl get hung up on temps way too much.
LLLLLL. Glad You liked that line! Oh yeah......too many variables when you are talking about just temp. And the other thing is.......a brisket isn't a consistent cut of meat. You could stick that probe in twenty different places and the temps are all different ......so which one do you go by?......you can't! Temp is a reference and the probe will tell you when it's close enough to done. Some people know.........and some people think they know. And You know! 👍 Thanks for checking out my stuff! Still gotta do that hanging Vid for You......I just need to find time. Smoke On My Brother!
KBQ C-60. What a fantastic design. I guess that is where some got the Gravity Fed stick burner idea like Myron Mixon. I liked "Tired of talkin about it", difference is that one over there used by a novice will taste like a house fire. lol It ain't flat, that's the point. You guys. That was as easy as takin candy from a baby cook on that thing. The brisket was beautiful. You made it look easy. Thanks HMB. You and Karin have a great week.
Wait....What?!?! Myron has a gravity fed stick burner??? I had no idea! I gotta see this! Let me tell You.......that was a Big, early morning, all day production right there! Makes me wonder.......what the hell am I doing???? Then we cross our fingers and cut into it...........and that makes it all worth it! BBQ!!!! :-) Thanks Phil......I hope You and Janet didn't have any damage from the storm. I know that Stick burner of yours survived...it's aTank! :-) Smoke On My Friends!
@@HeavyMetalBarBQue I know if you were worn out, think about this old man at the end of an all day and half the night cook. lol. I'll keep on doing it as long as I can though. We didn't have any damage from the hurricane. The worst of it was coastal. Just had 2 days of rain and light wind. Thanks for thinking about us though.
Hey John! Sorry I thought I replied to this? No the water pan won't effect it.......the thermostat will run as you set it. No matter what temps you choose to run at. 👍🔥
@@HeavyMetalBarBQue I'm gonna be honest man the food doesn't seem all that good. BBQ in general seems like a lot of hype. Like how often am I gonna use the c-60 if I get one. and can I only make bbq on it? $1500 is a lot of dough for what is essentially a very very fancy kitchen gadget.
Hey John I hear Ya'! I just want You to know that I'm Not pushing or Trying to Sell these pits. I'm Not Affiliated with or given any of my Pits.....I buy everything I have and use what works for Me. Really......All anyone needs to make great backyard BBQ is a Weber kettle set up properly. 😁 Stay in touch.....hope You find time to watch more of my adventures! 👍 Metal On! 👍🍺 \🔥/
Hi Irvin! Well I gave it to a friend, that's why you haven't seen it lately. I did that Not because there was something wrong or something I didn't like about it......I just don't have the room for everything. Gotta say I do miss it at times. I still say it's the easiest True Stick Burner to use right out the box.....can dial in the amount of heat and the amount of smoke.....other stick burners take a lot of work and practice to achieve that. If I were You and interested in one.....read every word on the KBQ web page......and then if You still have questions......email Bill Karau directly.....he will get back to You and answer any question you may have. Tell him.....HMB sent You. 😁
BBQ That tastes like a house fire...been there done that Ken!! Ah Yes...the co-star of the show....the "Brady Bunch Knife" returns!! Awesome brisket bud! Once again...Mrs. HMB approved. Y'all take care up there!
Hey Ken 👋🏾, it’s been awhile....took alittle time off but I’m back now and I will be going back to watch all the videos you made That i have missed. 🤘🏾
Followed your lead for my first KBQ cook and the brisket was so delicious, according to family and friends, I’m thinking of doing a Thanksgiving turkey. Hint. Hint. 🍗
Looks great Ken, i really like smoked brisket. You said it was a prime brisket, please don't tell me the price, lol. You are running oak and cherry, my fave is is hickory, appx. I use 80% , then 20 % oak, apple or cherry. I'm fortunate in ky. , we have a lot of hickory and oak near me, and i have applewood in the yard. Cherry is a little sparce.. looks delicious my friend.
No no no.......don't worry......only $3.69 a LB. at Sam's. The butcher shop I can get them from has it for $3.99.....so not too bad. I hope to do an all hickory smoke here real soon if I can find the time. Hope You found my video more entertaining than the Steeler/Pats game? LLLLL Smoke On My Friend!
@@HeavyMetalBarBQue yeah i found that out on the game lol, that is not a bad price for beef bones, or beef plate racks, i haven't cooked them in a while, i think i'll do your recipe, i really like beef bones, and beef plate bones, you kind of made me afeared on your first post on the price of beef rib bones. Plus , remenember it is early in the season so everybody is trying to get their offense in sync. Have a great day my good friend.
Yeah I'd be tired of talking about it too. It's always a big quest to play with the other toys to see how something can get burning as clean. My gardener broke mine plugging it in over here in a 50Hz country. I'll have the fix coming soon enough but doing big cuts is a big "lift" with a HUGE reward at the end with the great smoke. Rock On Mr. HMB and Momma HMB! - Did you ever want to try a sousvide thing on these sub-primals? I've been at it for 10 years - might be of interest.
Hey Man! .....Where You Been??? Good to hear from You! I recently lent the KBQ to a fellow Tuber. If he puts out any videos I'l point you in his direction. I told him that this Pit will teach You what True Que supposed to be! 👍 You know what I'm talking about! 😁 Hmmmm......no sousvide for me yet. Not really an interest of mine right now.......but things can change? True Que My Friend! \m/
@@HeavyMetalBarBQue I hear you on the True Que - sousvide is a tool I use sometimes (just like smoke). It let's me do a few things (with the KBQ) that make great food (for my tastebuds).
@@HeavyMetalBarBQue I built something for the firebox that works AWESOME for searing prawns and seafood. I'll normally use a ripping hot level bed of briquettes for finishing the steaks off with the infrared.
Hey Don! Thanks for checking out My Channel! 👍 Well I had this Pit long before the Humphrey's and it's a True Stick Burner. The Humphrey's is a Charcoal Pit that is great for cold weather cooks especially when using a PID temp Controller. I agree the Humphrey's is awesome but I like experimenting with different Pits. My latest is the new PK300 where I added a temp controller on it. Check it out.........no ones ever done that before....at least I've never seen it. Metal On My Brother! \🔥/
Three cheers for the KBQ! Even if you’re tired of talking about it. But you know, that offset was built for brisket... lol! P.S. Love the church bells ⛪️ #brisketsunday
Hey Jon! I hope to do something with the offset real soon......stay tuned! I don't think it will be a brisket though......this one will was so big we'll be eating it for the next year. :-) So.....You got your eye on an offset or should I say a stick burner? I'de get a vertical if I were You......smoke and heat go UP! It's too easy! :-) 🔥👍
Had to do it You My Friend! I was cutting grass and thought I heard them......ran and grabbed the camera! LLLL. 👍 I got a fun question for You....... How did I get that nice smoke ring when the meat wasn't "Smoky"??? :-)
Tip Top 318 for 2.40 min 12 pound turkey using naked basket on kettle I used 14” pizza pan, the coal around perimeter of pan were not lit yet. That tip top tunes in quick an stays right there. Maybe its time to get big pizza pan and bring out the Apollo kettle.
@@HeavyMetalBarBQue no thanks Ive sent Phil and Slowhand some pics they were my inspiration, I am into kettle and wsm like the shirley Fabs barbaque freak and Russ Jones Lonestargrillz but for whatever reason Im happy with these two. Tip Top smoked he's mesqite 12lb turkey 2 40 min it's a beautiful thing no smoke ring but it tasted good, my deli inspired the mesqite I didn't think that was allowed for poultry. See you when the Bell's Ring.
LLLL Thanks Bro! As for your other question.......this Pit regulates and adapts with the temp......the water pan made no noticeable effect. Metal On! 👍🍺 \🔥/
LUVed the video! Suggestions... 1) Pull that packer closer to the door.
2) Go meat side down for about 3 hours to brown it faster, then fat cap
down to keep from drying the meat side too much. 3) Don't spritz for the
1st 3 hours to build even better bark and when you do, go with Apple
Cider Vinegar due to the fact that acidic solutions build bark faster.
4) Finally, go with shorter wood and lid on to build better bark and a
more smoky flavor. - - - I own 4 KBQ's and LUV them! Oh, 3 packers max
per machine or you will be rotating them, which is too much work! Smoke
On! - - - BBQ Bill in Phoenix
Hey Bill! Sorry I missed your comment! Glad to know a fellow KBQ owner.....You Rock My Friend!
Thanks for the suggestions.....I'll try to go through them. #1 Closer to the door....You mean try to keep it as far away from the back vents where the heat and smoke in being dispersed? I always put the point to the back,... it will take more heat with all it's marbling. #2 Sorry......I can't ever go meat side down, doesn't matter what pit I'm using. Fat cap down is that barrier that will protect that delicate meat from burning or sticking to the grates. And if the temps in your pit are higher than you wanted it will push the meat side through the point of taking on those chemical reactions that form a smoke ring. #3 Sorry again. You Want to spritz the meat side Up every half hour with Cold Water to cool the surface of the meat which will allow it to take on those elements that form a smoke ring. Vinegar or not......You will have a Great Bark with meat side up. #4 Yes I agree......I was lazy with this Vid and I was dropping those long ass splits in. LLLL. If You go back and watch my earlier Vids with the KBQ you will see I use the proper sized splits laying then down and putting the lid on. If You do a TH-cam search You will see that I am one of the only channels that actually cook and explain how the KBQ works.
Glad You found Me and I'm glad to engage in discussion on method and difference of opinion on technique.
This was fun.....please continue commenting! \m/
Hey Dave! Thanks for your thoughts on this discussion. Yes the Fire Box of the KBQ is on top,... but the design of this Pit draws the heat and smoke down and it is actually hotter on the bottom. Like I said......I always go fat cap down on the grate no matter what Pit and set up. I feel the fat protects the delicate meat on the hot grate.
Just Me.......everyone has their own method. 👍 \m/
where did you get that tray to hold the brisket?
IKEA....only a buck or two. 😁 Thanks for watching! \m/
I love that! "Get'em both". Way to go my man! Im so glad that you said that you paid attention to the temp but tested for tenderness to tell when done. A lot of times ppl get hung up on temps way too much.
LLLLLL. Glad You liked that line! Oh yeah......too many variables when you are talking about just temp. And the other thing is.......a brisket isn't a consistent cut of meat. You could stick that probe in twenty different places and the temps are all different ......so which one do you go by?......you can't! Temp is a reference and the probe will tell you when it's close enough to done. Some people know.........and some people think they know. And You know! 👍 Thanks for checking out my stuff!
Still gotta do that hanging Vid for You......I just need to find time. Smoke On My Brother!
@@HeavyMetalBarBQue I would partner with you in a comp any day of the week brother! Smoke on!
Beautiful looking and sounding Brisket Ken! Great job my friend!!!
Appreciate that Phil! It's been awhile since I used this Pit...it needed some Love. :-)
KBQ C-60. What a fantastic design. I guess that is where some got the Gravity Fed stick burner idea like Myron Mixon. I liked "Tired of talkin about it", difference is that one over there used by a novice will taste like a house fire. lol It ain't flat, that's the point. You guys. That was as easy as takin candy from a baby cook on that thing. The brisket was beautiful. You made it look easy. Thanks HMB. You and Karin have a great week.
Wait....What?!?! Myron has a gravity fed stick burner??? I had no idea! I gotta see this! Let me tell You.......that was a Big, early morning, all day production right there!
Makes me wonder.......what the hell am I doing???? Then we cross our fingers and cut into it...........and that makes it all worth it! BBQ!!!! :-)
Thanks Phil......I hope You and Janet didn't have any damage from the storm. I know that Stick burner of yours survived...it's aTank! :-)
Smoke On My Friends!
@@HeavyMetalBarBQue
Yea my buddy at lildapp76 purchased one. Check it out. th-cam.com/video/E2U0oLCgNKk/w-d-xo.html
@@HeavyMetalBarBQue
I know if you were worn out, think about this old man at the end of an all day and half the night cook. lol. I'll keep on doing it as long as I can though. We didn't have any damage from the hurricane. The worst of it was coastal. Just had 2 days of rain and light wind. Thanks for thinking about us though.
Just ordered my KBQ thanks to you! I’ll watch this again and give it a go myself. Hope my wife approves too!! 😎👍
Congrats Brother! True Que is in Your future! Smoke On! \m/
You will be babysitting one of the sweetest babies ever! Congrats on a wise decision!
@@bbqbill8201 Appreciate it! Hope I do it justice. Schedules to arrive Thurs.
@@bbqbill8201 I'd like to buy one of your door kits through ebay but couldn't find a way to contact you without paying for amazingribs.com membership.
@@willbraswell7425 No worries Will.
I will list a KBQ Door Kit after work today.
Interesting rig you've got there! Great color and bark on that brisket. Nice cook, Ken!
Thanks! You need to look it up.......lots of knowledge on this site. KBQ.US It will change You life.....it did mine! 🔥
@Heavy Metal Bar-B-Que I'll check it out. Thanks, brother!
Wow Ken that was a fine lookin brisket right there. I've never seen a smoker like that, pretty cool. Keep up the great work my friend.
Well......You should be going back and watching my older Vids....Plenty of KBQ cooks for your entertainment! :-) Thanks Brother! 👍
Did your temp swing change with the water pan
Hey John! Sorry I thought I replied to this? No the water pan won't effect it.......the
thermostat will run as you set it. No matter what temps you choose to run at. 👍🔥
@@HeavyMetalBarBQue I'm gonna be honest man the food doesn't seem all that good. BBQ in general seems like a lot of hype. Like how often am I gonna use the c-60 if I get one. and can I only make bbq on it? $1500 is a lot of dough for what is essentially a very very fancy kitchen gadget.
Hey John I hear Ya'! I just want You to know that I'm Not pushing or Trying to Sell these pits. I'm Not Affiliated with or given any of my Pits.....I buy everything I have and use what works for Me. Really......All anyone needs to make great backyard BBQ is a Weber kettle set up properly. 😁
Stay in touch.....hope You find time to watch more of my adventures! 👍 Metal On! 👍🍺 \🔥/
It has been a long time since you posted anything about the kbq do you still like it? Would you still recommend it?
Hi Irvin! Well I gave it to a friend, that's why you haven't seen it lately. I did that Not because there was something wrong or something I didn't like about it......I just don't have the room for everything. Gotta say I do miss it at times. I still say it's the easiest True Stick Burner to use right out the box.....can dial in the amount of heat and the amount of smoke.....other stick burners take a lot of work and practice to achieve that. If I were You and interested in one.....read every word on the KBQ web page......and then if You still have questions......email Bill Karau directly.....he will get back to You and answer any question you may have. Tell him.....HMB sent You. 😁
Awesome cook the brisket look fantastic. That smoker is legit bro!
Looks delicious Ken. Brisket Sunday’s sounds like the best day of the week. Take care brother
Gotta Love Brisket Sunday! 👍 Thanks Brother!
Been a while since I’ve seen you use that Pit Ken! Brisket looks awesome!
Thanks! Where has Brian been???......I did this Vid for him!
Heavy Metal Bar-B-Que Thanks Ken! Brian has been busy with Life
I totally understand.
One of the best briskets I've ever seen. nice job mate. cheers.
Cool.......and I'm just learning! ;-) Metal On Brother! 🔥👍🍺
Big Time Ken!! Big Time Smoke Ring!! Big Time Color!! Your ready for the Big Time. Metal FREEKIN ON BROTHER!!🤘🏼🤘🏼
Thanks.....but this is a big as it gets for me. Metal On! \m/
Man that did look fantastic Ken! Or should I say Havy Metal Fantastic, Rock on!
Cool....glad You enjoyed! Just another one of my toys I like playing with. :-) Smoke On! 👍
BBQ That tastes like a house fire...been there done that Ken!! Ah Yes...the co-star of the show....the "Brady Bunch Knife" returns!! Awesome brisket bud! Once again...Mrs. HMB approved. Y'all take care up there!
Hey Ken 👋🏾, it’s been awhile....took alittle time off but I’m back now and I will be going back to watch all the videos you made That i have missed. 🤘🏾
Cool......You picked a good one to come back too! It was a big production but worth it when I slice it!
Hope all is well! Smoke On My Brother!
Followed your lead for my first KBQ cook and the brisket was so delicious, according to family and friends, I’m thinking of doing a Thanksgiving turkey. Hint. Hint. 🍗
I'm so glad everyone enjoyed! The KBQ is an awesome pit right out the box! I'll see what I can do on the turkey. :-) Smoke On My Friend!
Looks great Ken, i really like smoked brisket. You said it was a prime brisket, please don't tell me the price, lol. You are running oak and cherry, my fave is is hickory, appx. I use 80% , then 20 % oak, apple or cherry. I'm fortunate in ky. , we have a lot of hickory and oak near me, and i have applewood in the yard. Cherry is a little sparce.. looks delicious my friend.
No no no.......don't worry......only $3.69 a LB. at Sam's. The butcher shop I can get them from has it for $3.99.....so not too bad.
I hope to do an all hickory smoke here real soon if I can find the time. Hope You found my video more entertaining than the Steeler/Pats game? LLLLL
Smoke On My Friend!
@@HeavyMetalBarBQue yeah i found that out on the game lol, that is not a bad price for beef bones, or beef plate racks, i haven't cooked them in a while, i think i'll do your recipe, i really like beef bones, and beef plate bones, you kind of made me afeared on your first post on the price of beef rib bones. Plus , remenember it is early in the season so everybody is trying to get their offense in sync. Have a great day my good friend.
Yeah I'd be tired of talking about it too. It's always a big quest to play with the other toys to see how something can get burning as clean. My gardener broke mine plugging it in over here in a 50Hz country. I'll have the fix coming soon enough but doing big cuts is a big "lift" with a HUGE reward at the end with the great smoke. Rock On Mr. HMB and Momma HMB! - Did you ever want to try a sousvide thing on these sub-primals? I've been at it for 10 years - might be of interest.
Hey Man! .....Where You Been???
Good to hear from You! I recently lent the KBQ to a fellow Tuber. If he puts out any videos I'l point you in his direction. I told him that this Pit will teach You what True Que supposed to be! 👍 You know what I'm talking about! 😁 Hmmmm......no sousvide for me yet. Not really an interest of mine right now.......but things can change?
True Que My Friend! \m/
@@HeavyMetalBarBQue I hear you on the True Que - sousvide is a tool I use sometimes (just like smoke). It let's me do a few things (with the KBQ) that make great food (for my tastebuds).
Did You get the new Grill Grate that sits on top of the fire box??? I bet a sousvide steak then seared off on that would be awesome! 🔥👍
@@HeavyMetalBarBQue I built something for the firebox that works AWESOME for searing prawns and seafood. I'll normally use a ripping hot level bed of briquettes for finishing the steaks off with the infrared.
Great Brisket I have a KBQ c 60 and love it clean smoke baby
So You know what I'm talking about! 🔥👍 Smoke On! 🍺
Fantastic man! 🤘🔥
You know....You get it! 🔥👍 \m/
I think after you got that Humphrey's weekender you don't need anything else
Hey Don! Thanks for checking out My Channel! 👍 Well I had this Pit long before the Humphrey's and it's a True Stick Burner. The Humphrey's is a Charcoal Pit that is great for cold weather cooks especially when using a PID temp Controller. I agree the Humphrey's is awesome but I like experimenting with different Pits. My latest is the new PK300 where I added a temp controller on it. Check it out.........no ones ever done that before....at least I've never seen it. Metal On My Brother! \🔥/
Three cheers for the KBQ! Even if you’re tired of talking about it. But you know, that offset was built for brisket... lol!
P.S. Love the church bells ⛪️ #brisketsunday
Hey Jon! I hope to do something with the offset real soon......stay tuned! I don't think it will be a brisket though......this one will was so big we'll be eating it for the next year. :-) So.....You got your eye on an offset or should I say a stick burner? I'de get a vertical if I were You......smoke and heat go UP! It's too easy! :-) 🔥👍
Brisket Sunday I heard the Bells 🔔 Ringing. Nice 👍 looking Brisket. Its going to be turkey 🦃 monday at this location. Nice Smoke ring \M/ on 🤘
Had to do it You My Friend! I was cutting grass and thought I heard them......ran and grabbed the camera! LLLL. 👍
I got a fun question for You....... How did I get that nice smoke ring when the meat wasn't "Smoky"??? :-)
Heavy Metal Bar-B-Que maybe you need different type of wood. I not sure but it sure was pretty
Tip Top 318 for 2.40 min 12 pound turkey using naked basket on kettle I used 14” pizza pan, the coal around perimeter of pan were not lit yet. That tip top tunes in quick an stays right there. Maybe its time to get big pizza pan and bring out the Apollo kettle.
Hmmmmmmmm.........the Apollo. I forgot about that one. :-) \m/
Have I asked You this before......When are You gonna post some Vids?!?! Smoke On! \m/
@@HeavyMetalBarBQue no thanks Ive sent Phil and Slowhand some pics they were my inspiration, I am into kettle and wsm like the shirley Fabs barbaque freak and Russ Jones Lonestargrillz but for whatever reason Im happy with these two. Tip Top smoked he's mesqite 12lb turkey 2 40 min it's a beautiful thing no smoke ring but it tasted good, my deli inspired the mesqite I didn't think that was allowed for poultry. See you when the Bell's Ring.
Forgot the \m/ ...My best man loved Judas Priest so I learned to love them too!
Cool......Metal On! \m/
Brisket Sunday every Sunday
I wish I could afford to make one very Sunday. 😁 Prices are crazy high lately. \🔥/
heavy hitter indeed
You caught that? LLLLL. Nice! Smoke On! 🔥🔥🔥👍
It ain’t flat and that’s the point. 😂
LLLL Thanks Bro! As for your other question.......this Pit regulates and adapts with the temp......the water pan made no noticeable effect.
Metal On! 👍🍺 \🔥/
Hey man I’m back. Your yard is gorgeous. Did you keep the c60?
Gonzalez Steven Taylor David Jones Thomas
Johnson Joseph Williams Sandra Walker Nancy