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primotenore last won the day on May 14 2021

primotenore had the most liked content!

About primotenore

  • Birthday 09/25/1956

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  • Location:
    Vault 101
  • Interests
    Opera; Baking; Movies; Hiking; Cooking; Wet-Shaving; Fraghead.
  • Grill
    Kamado Joe

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  1. I wish I could remember what grade it was. I will mention that I probed the meat with my instant-read thermometer in different areas and it slipped in and out easily. The first slice passed the "floppy" test and did pull apart easily. Lack of inter-muscular fat was probably the culprit. I appreciate everyone's responses. Thank you.
  2. I really hope that was the case. It was marked down (50%), but the sell by date was not close. Honestly, I have cooked briskets on Webers, off-set smokers and now the KJ, NEVER before using the KJ have I had such a dry result. I knew it wasn't the fault of the Kamado. This was, however, the very first time I removed so much fat. Regardless of the reason behind the dry meat...I missed having that luscious fat-taste and I will definitely leave at least a 1/4" layer of fat.
  3. Here are the details of the cook. 1) Night before, trimmed 95% of the fat and heavily seasoned with S&P. 2) 6am, Slo-roller, KJ 225˚ 3) @167˚ Wrapped brisket in two layers of foil and added some Apple Cider Vinegar to the wrapped meat. Back on grill. 4) 202-205˚ Pulled the meat. 5) Wrapped the meat in a towel and let in rest in a cooler for about 2 hours. That's it. Meat was very dry.
  4. Ok, this is intriguing. Much against my brother's advice (prep-observer), I removed most (95%) of the fat. Brisket was very dry. Was this the fatal error?
  5. Here I am...hat in my hands... Brisket cook on Saturday. All goes really well. 225˚ low 'n slow. Slow roller rockin' it. Rookie move. What was I thinking??? Evening before, I heavily salt and pepper the meat. I don't have to tell you all the results. One thing's for sure, that's a mistake, I will never repeat.
  6. IMO, some of the vent holes should remain exposed. Of course it depends on the length of your cook, but I am really surprised how long quality lump burns. I have found that if I am cooking ribs or reverse sear steaks, you don't need to fill the bowl.
  7. Thank you for this, John. I have enjoyed your videos and learned a lot. This book should really enhance my KJ knowledge and cooking experience.
  8. Hi all, Just stumbled on this forum. Having newly acquired a KJ Classic II, I am really excited to share tips and tricks with you KJ masters. I have some experience on a BGE, but it wasn't mine. Now I am set-up and ready, having only one KJ cook under my belt (Flank Steak, which, BTW, was a huge success for Mother's Day). I have some great attachments, the Slo-Roller being just one. I am jonesing to make my first brisket and pork shoulder. Thanks for having me and I am looking forward to "meeting" many of you here on this forum.
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