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  1. Hey guys. New to the forum and fairly new to my joe. I’ve done a few briskets and although they all turn out pretty good there is always a hard crust on the bottom side. I’m having a hard time keeping it under 250 throughout the cook. I’ve been using jealous devil charcoal and kamado joe charcoal, and always keep the heat deflectors in. Just wondering if you guys have found any tricks to get it to roll a little lower.
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