Posted 02 August 2012 - 03:33 PM
I've had my CG King Kamado Kooker for about 2 months now. I like it a lot. Still experimenting with it and smoking. Experimenting with hickory, mesquite, oak, pecan, apple, and cherry woods. I've done boston butts and baby backs on it.
I bought a whole brisket at Sam's Club (@ 13.5 lbs). This is my first. I plan on cooking it tomorrow night (Friday). I've trimmed it. It is currently marinating in a wine/mustard/horseradish marinade since last night. Friday night @ 9pm; I am going to drain the marinade and dry up the brisket. I was going to apply a (homemade mostly salt and pepper) rub. For a diffuser, I have the weber rack wrapped in foil. I was also going to put a foil drip pan on top of the weber rack under the brisket filled with water, onion and garlic to keep it moist. I was going to add to the fire about 2 chunks of mesquite and about 4-5 chunks of oak. I am shooting to maintain temp @ 225F. I was going to start it fat side up for about 4 hrs and then flip it every 2 hrs. or so. I will be mopping it every hour after 6hrs. I'm shooting for a meat temp of 185-190 before I pull it. I'll double wrap it and put it in a cooler for 1.5-2hrs.
As I said this is my first brisket ever. I'm hoping not to screw it up. WDYT? Any steps you would add/skip?
Posted 02 August 2012 - 10:14 PM
Posted 02 August 2012 - 10:37 PM
Wrapping the weber rack in foil is ok as a diffuser but you need to make sure there is an inch or so around the diameter that is open. You don't want to put too much of a damper between the meat and the fire. I believe that the weber rack completely wrapped might be a little too large of a diffuser. I highly recommend the $4 pizza pan from walmart as a diffuser. It's cheap and it's a perfect size. Set an empty drip pan on top of the diffuser just to keep all that grease out of the firebox...
You don't need the water pan in the kamado. The kamado keeps your meat moist on its own. It's part of what makes a kamado a kamado
I typically trim off about 80-90% of the fat cap on my briskets. Fat cap up or down seems to make no difference in my finished briskets. I have tried them both ways.
I have never mopped a brisket during a cook.
185-190 is a little low. I never pull mine before 195 and they sometimes go to 200 or even 205 before they get probe tender. Each cut of meat is different.
I get the feeling from your listed technique that you are worried about the brisket drying out. Don't worry! It's not gonna happen unless you over cook it.
225 is also OK and you can expect that brisket to take 13-14 hours to cook at that temperature. If your pit temp gets up over that, don't worry about it... just let it cook. I cook anywhere between 250 and 300 and the results are always outstanding. I have also cooked at 225 but I just don't do it that much anymore unless I need to extend my cook for some reason.
Good luck with it!
Let us know how it turns out
Valdese, North Carolina
Kamado Joe Classic ° Kamado Joe Big Joe ° Kamado Joe Jr.
Posted 03 August 2012 - 09:27 AM
I usually wrap the weber grate with the short foil. Leaving both sides of the grate open a bit and lining my drip pan with that and the meat. I was shooting for 225 because everything I've read seems to state that temp. I've had a hard time keeping temp at 225. Usually when I strive for that temp, it fluctuates too low (under 200) that I have to play with the vents too much. I've had better results at 250 or 275. Since your results are good @ 250-300, maybe I'll shoot for 250. I've never done an overnight cook.
I was going to start the fire @ 8pm, and get the brisket on soon after and getting temps stabilized before I go to bed. I'm usually in bed by 10pm and up @ 5am
Posted 03 August 2012 - 09:58 AM
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Posted 03 August 2012 - 11:16 AM
Do you think my amount of wood chunks are good/too much/too little for almost 14lb brisket? (2 mesquite, 5-6 oak)
Posted 03 August 2012 - 05:44 PM
How much charcoal are planning on loading? Thought for myself would shoot for 8 lbs plus 1 pound hickory chucks spread though the stubbs.
Definitely nervous bout the overnight cook. But, I'm hoping the new maverice wireless thermometer i just got from amazon will allow me some sleep . Ill keep ya posted on my progress later tonight.
Posted 03 August 2012 - 11:19 PM
Temp was hovering around 250 for @ an hr. She just dropped about 10 degrees over the last 20 min or so to 240. I'm not comfortable going to bed with the the temp dropping.
Posted 04 August 2012 - 06:45 AM
Posted 04 August 2012 - 07:06 AM
"Everyone wants to go to the party, nobody wants to stay and clean up." -Sam
Akorn, Akorn Jr, Cuisinart Gasser
Posted 04 August 2012 - 01:28 PM
Posted 04 August 2012 - 03:58 PM
Posted 04 August 2012 - 04:36 PM
Posted 16 August 2012 - 04:41 PM
I planned to place it on the main grate over a diffuser and a drip pan - but I read in several places a recommendation to cook the brisket in a pan:
" ... Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill. "
Any thoughts on this?
Posted 16 August 2012 - 09:35 PM
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