Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).


Members Plus
  • Content count

  • Joined

  • Last visited

  • Days Won


5698k last won the day on July 24 2015

5698k had the most liked content!

1 Follower

About 5698k

  • Birthday 04/14/1961

Profile Information

  • Gender
  • Location:
    New Orleans
  • Grill
    Komodo Kamado

Recent Profile Visitors

3,525 profile views
  1. I don't think it's necessary to put your brisket in a cooler, but you're in good shape.
  2. You're getting good advice here. Trim as much hard fat as you care to, and get it on when you get home. Any chance you could light before you leave, so your fire will be ready when you get home? Even if you set it initially for a much lower temp, getting it up 50° or so is much better than starting from scratch. Cook between 275°-300°, and you'll be done for your gathering. I recommend using a rub with little to no sugar, if you were going to, in case your fire get hot. I like salt and pepper only anyway.
  3. Lightning Brisket - What Now?

    I've trimmed heavily and very little, and I don't believe there's a correlation. I believe it's all about marble fat.
  4. Lightning Brisket - What Now?

    Sous vide is very different. There is no stall, no evaporative cooling. Plus, a brisket isn't "done" until roughly 205° internal, assuming the goal is traditional probe tender from cooking on a grill of some kind.
  5. Lightning Brisket - What Now?

    At 205° cook temp, you'll never overcome the stall, and your brisket will never get done.
  6. Lightning Brisket - What Now?

    Like you said, it's all about the fun. Grill on, enjoy! Btw, you said your next cook would be at 205°, did you mean 250°?
  7. Lightning Brisket - What Now?

    225° is no holy grail in kamados. It comes from hi airflow grills, and it's just hot enough to overcome the stall, yet low enough not to dry things out. Water pans, wrapping in foil also aid in this. Kamados clearly have no such airflow characteristics, so the extremely low temps simply aren't necessary to maintain moisture in the meat. I have to put drip pans under my lower draft door to catch moisture drips, so clearly it's not evaporating, nor would a water pan be of benefit. I suggest experimentation, because the rules of stick burners often don't apply here.
  8. Lightning Brisket - What Now?

    Sorry, bad fingers!
  9. Lightning Brisket - What Now?

    We are our own worst critics.
  10. Lightning Brisket - What Now?

    This is possible, but I believe that this is quite simply an example of a different cook time. I've had briskets take 45mins/lb, to over 2hrs/lb, exact same conditions.
  11. Lightning Brisket - What Now?

    Leave it wrapped at this point, it'll still be warm by serving time.