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5698k
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Content count
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You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket.
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This does sound a bit baffling. The bark sounds good to me, I love a crunchy bark. You said the meat underneath looked dry, did you taste it? When it felt really tender, did it go in like warm butter? Where did you probe for temp and tenderness? In more than one spot?
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I can’t count how many times I’ve seen “I did the 3-2-1 method but”, this catchy name but disastrous method creates problems for so many, I truly don’t understand how it got so much recognition. Foil is used by stick burner users, and a lot of competition cooks for a few reasons, it stops smoke absorption, and it allows the introduction of flavors, like brown sugar, honey, apple juice and so on. It is absolutely not necessary to get juicy ribs in a Kamado, as it’s design requires very little airflow, air obviously partially responsible for food drying out. For tender, juicy ribs, as is with most things, keep it simple. Cook temp really isn’t that important, anywhere between 225°-275° is fine. Always use a deflector when cooking low and slo. For babybacks, and most St. Louis ribs, start with a formula of 250°-275°, and cook for roughly four hours. This varies due to final cook temp, meatiness of the ribs, and how done you like them. All the on off, wrap, on, off, unwrap, back on, off is confusing, labor intensive, and it makes maintaining steady grill temps more difficult.
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Does anyone have a coffee rubbed short rib recipe
5698k replied to Tboans's topic in Kamado Cooking and Discussion
Search coffee cardamom, it’s excellent! I don’t use fresh garlic or oil, I make it strictly a powder rub. Oak or hickory is always good with beef. -
Recommendations for brands of chunk wood for smoking?
5698k replied to Kaladinsmoke's topic in Kamado Cooking and Discussion
fruita.com and charcoalstore.com are two good sources. -
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What to smoke first as a beginner?
5698k replied to Kaladinsmoke's topic in Kamado Cooking and Discussion
A Kamado Joe is an excellent, easily controllable grill, you’ll have no troubles maintaining constant temps with it with just a little practice. You’ll learn exactly how to set your temps for the temps you want in short order. That said, I love controllers! I have the cyberq, but by all accounts the flame boss is excellent! Is it necessary? Absolutely not. It is nice to have? Absolutely! -
I’m not sure about this, but seems like I heard that Costco’s beef isn’t aged. They buy their own beef, or have their own cattle farms or something of that nature, and I’ve also had not so great reports on their prime steaks. I’ve had great results dry aging whole choice ribeyes, but that’s all I’ve personally had experience with.
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What to smoke first as a beginner?
5698k replied to Kaladinsmoke's topic in Kamado Cooking and Discussion
Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook. -
Pouring the drippings back into the pork once it’s pulled is about the best flavoring you can give it, plus it’ll make it plenty moist. I’m with you on pulling it clean, and I do the same with the drippings. I typically don’t add a sauce, I’ll just make it available on the side.
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Give it a light coating of yellow mustard, and rub it how you care to. Put it directly into a throw away aluminum pan, and cook it until internal of 205°. Cook temp isn’t important. When it reaches 205°, pull, cover and rest for about an hour. Pull the meat apart, and add juices as desired, you’ll have a great pulled pork.
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Forget the foil. Get your grill set up for 250°-275° indirect, and cook for roughly 4 hrs. Time depends on your final cook temp, the meatiness of your ribs, and how done you like them. Foil gives a mushy texture, if there’s any texture at all, this way, when timed right, they’ll be very tender and still full of flavor.
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There’s a layer of fat between the point and flat, seperate them there. Check the flat for tenderness, likely the point will be tender too. Have you considered burnt ends?
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Good guess.
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Well, in this case, it allows a little extra time in the morning, since the grill is lit and to temperature. I do it fairly often. If I want ribs done at noon, I simply put them on at 8:00, or in this case, put the brisket on around 6:00, but now you don’t have to spend any time getting the grill ready.
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Which part don’t you understand?
