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burnt_ends

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  1. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambi
  2. Here's the third party supplying the Hyperbolic Inserts to KJ https://desora.co/projoe/
  3. Regarding the Classic III, when using the "Hyperbolic" insert, how do you add additional fuel when doing a low and slow cook? The half moon shape of the "Divide and Conquer" grill and heat diffuser allows for adding fuel if needed, but the Hyperbolic insert looks to be a solid unit. Looks like one would have to remove everything; meat, grill, & insert, then add fuel, then re-assemble.
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