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mikeinspringbranch

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  • Gender
    Male
  • Location:
    Spring Branch, Texas
  • Interests
    Writing; riding my motorcycle; watching my kids play sports
  • Grill
    Kamado Joe

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  1. when you say ~170 for foil wrap and ~205 as "done", where are you probing? in the flat? point? in the middle?
  2. I'm going to try another brisket on my Big Joe. The past 2 or 3 have not turned out like I want. The flat cooks so much faster than the point, and so I'm not sure about when to take it off to let it sit, wrapped in a cooler. Can anyone give me advice here? I have a 15 pound Prime sitting in my fridge. I thought about splitting the point from the flat, and cooking them next to each other, and taking off each one when a desire temp is reached, but I've not done that I'm not sure whether it's a good idea.
  3. so, the portion that read 192 still came out done??
  4. I've been getting prime at HEB, a quality grocery store in our area.
  5. I'm having trouble with my briskets. I've got a Big Joe, and have cooked numerous briskets on it, as recent as 4 days ago. I usually cook 13-15lb briskets purchased at local grocery store. The problem is that the flat is coming out too dry. I cook low and slow at about 225-250. I've tried spraying it during the cook, wrapping it in foil after it reaches 150-160 degrees on the flat, cooking it with a bowl of water next to the meat, I wrap it in towels immediately after taking off the Joe and put in a ice chest for about 1-2 hours. I always have two probes in it: one in the flat, and one in the point. I've taken it off the Joe when the point is about 199 degrees (but the flat is about 205-206). But the entire flat is too dry. Should I be taking it off the grill when the flat is 199-200, even though the point is about 194 at that time??? I'm thinking of splitting the brisket in two at the fat divider, and taking the flat off when it's ready, and then taking the point off some time later when it's ready. help....
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