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5698k

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5698k last won the day on July 24 2015

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About 5698k

  • Birthday 04/14/1961

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  • Gender
    Male
  • Location:
    New Orleans
  • Grill
    Komodo Kamado

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  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.
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