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  1. Soon I'm going to smoke a 12lb. brisket on my Big Joe using my new FireBoard . I plan on cooking overnight. Would I need to wrap, or just let it go for 12 hours or more?
  2. Hi Everyone, I’m looking for any tips on how to cook a full packer brisket on my KJ Classic 2. To date I have only smoked brisket twice; one time each of the Point & the Flat. After seeing them in person at Costco it doesn’t look like it will fit on my KJ. How do you make it work? I am not sure if I posted this question in the correct thread. Take Care, Pablo
  3. Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated! - Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags - Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire. - Closed the top but
  4. So I am smoking my first brisket on my Kamado Joe Classic II and pretty well following Johns Brisket 101 video from the Kamado Joe YouTube channel. It has been on about 4 hours at 225 degrees and my dome temp was steady until it started to rise about 30 min ago. It stopped about 250 degrees and seems to be holding steady there now. Any advice on why this happened and if it’s okay? Should I try to lower it? If so, what is the best method. Getting good blueish smoke and have been for most of the cook. Any help would be appreciated.
  5. This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats t
  6. As we all know, there's a big game next weekend, which means a big-time cook to match. I have a vacuum sealed frozen brisket that's around 15 pounds that I'll need to thaw out. I've not done this with such a large piece of meat, and some folks have me worried that if the outside ends up being too warm too long people will die. I don't have room to let it slowly thaw in the fridge, and it is hurt-your-hands frozen. Is there a certain method I should use? Surely a cooler full of water would be fine, right? Just don't know how long it'll take. Thanks for the help, folks! Edit:
  7. Smoke rolls early in the morning for this rack of ribs and a prime brisket. Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.
  8. Greetings all! I live in WV. In my area, we don't really have a quality butcher within at least an hour drive. I would like to get a brisket, and have been thinking about buying from Amazon or Snake River Farms. Does anyone have any feedback or suggestions on other places to look? Thanks!
  9. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambi
  10. Morning Everyone. First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all been amazing. I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going. Also, do you wrap your brisket half way through or no?
  11. Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc. MES vs Joe: Flat and Fat Cap on MES vs just the Flat on the Joe (I d
  12. Grill = Akorn. Temp control by TipTopTemp. No leaks. Probes = Thermoworks Smoke and Thermopen MK4. I've confirmed that the probes are accurate, and there was no obstructions on the pit probe. Put on a 16lb Packer (probably a few pounds less after trimming) at midnight. According to the Smoke's graphs, the pit temp held between 215-235 all night. The brisket hit the stall after only 3 hours of cooking, so IT of 160 by 3AM. When I woke up to make some pit adjustments (it jumped to around 250 at 6AM, probably when the sun came up and the TTT compensated for change in
  13. So we were having a small get-together this year for Thanksgiving and I decided to go away from the traditional turkey since we're more partial to ham and beef, anyway. I went to Costco on Tuesday night, grabbed a 14lb prime brisket (before trim), and prepped it late Wednesday night with only salt and pepper around midnight as the smoker came to temp. Threw it on the Big Joe fat side down (to add another layer of protection from the heat below) at 1am at 225 and let it go. I woke up around 7:30 and the temp apparently held steady, but it did so at 215 so the stall was a bit lower t
  14. My amazing wife gifted me a SRF 13.8 Wagyu gold brisket. Here's what came in the package. She only "paid" for the brisket. We received two 8 oz top sirloin steaks and a pack of wagyu hot dogs. Not pictured was a cooler bag that was also included! Here is the label from the brisket. Here that beauty is fresh out of the package and rinsed and paper towel dried. Fired up the grill with the new Fogo! Indirect with drip pan, at 250. Fat side down. Smoked over 6 chunks of apple and 2 chunks mesquite. Almost all trimmed up. Ready for rubbing. Ru
  15. Picked up a 6.75lb flat at Costco. Seasoned with salt pepper garlic onion powder, used mustard to help the rub adhere. Fired up at 7 this morning, settled in at 250 with some cherry on there, brisket went on at 830. Stalled HARD at 165 from 11-6, then zoomed to 195-200 by 7. Found a couple spare ribs at the store and tossed them on at the same time, they finished around 330. Ribs came out great. Brisket came out pretty darn good. Rub was a bit too salty, I’ll have to scale that back. Some areas around the outside were a bit crumbly, and it could have been juicer, but I’ve paid for
  16. I'm smoking a brisket flat from Publix today. Injected with beef broth and Worcestershire and rubbed with 4 Rivers Smokehouse Brisket Rub. Started at 6:30am and just broke through the stale at 9:30am. The temperature is a little higher than I wanted at 270 degrees, but the hickory is smoking nicely! I'll post pictures after it rests.
  17. Hey All, I just picked up a prime 13lb full packer at Costco. I'm planning on making it for Sunday afternoon. I also picked up a TTT to help with overnight temp regulation. My thought is to cook at roughly 250, trim, and season with salt and pepper a la Franklin. Then when the stall hits I plan to wrap in butcher paper and take it off at 200 or so. I'll also have a water pan in the Akorn. Am I missing anything? Any advice? The price was very reasonable on the brisket so I won't feel too bad if I torch it, but I really want this to work out. Any thoughts are appreciate
  18. So the title sorta speaks for itself. We did a side by side comparison of 2 prime grade briskets from Costco. Wrapped one in foil and one in butcher paper and then compared the difference. This was one of the funnest cooks I've filmed at my house. You'll see why when you watch. People make the difference.
  19. Cooked a brisket for our Church Brunch (Roasted chicken, brisket, candied sweet potatoes, green beans, mac & cheese). Started it 9pm and wrapped it in butcher paper the last hour to get it off by 9am. Granted this is an extremely horrible brisket pic but, after two long shifts and basically no sleep, I was incapable of properly operating a camera. I did discover that I can basically cook a brisket sleepwalking however. The Macaroni Grill style bread leftovers for today's breakfast.
  20. The planned 29° Brisket cook was postponed due to necessity and has now become a 9°, 7 inches of snow Brisket Cook.
  21. @John Setzler, just wanted to give a big thank you for the recent brisket video. I have been using a kamado for a little over two years, but the brisket thing scared me. Your video was the clearest and best explanation of a brisket cook I have ever seen, especially the way you explained separating the point and flat. I did my first one yesterday, and attribute the success entirely to your video. The flat did turn out a little dry, but it was a choice, not prime grade, possibly that was part of the reason. However, warmed up in the crock pot with a little water added, it is very good. And
  22. Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
  23. I'm about to cook a brisket however, I've just never run into this before. Anybody recognize this? Would you still cook it?
  24. Just picked up my first packer brisket from Costco which will be Saturday evening football fare this weekend. The plan is to fire up the grill around 11 p.m., stabilize around 240/250, throw the brisket on around midnight. We have a halloween thing from 3-5, after which it's cutting and serving time so it needs to be pulled, wrapped and in the cooler by about 2:30 when we leave. So I'd like it to be done between noon and 2 (giving time for 12 hours but leeway up to 14 if it takes longer than anticipated) Few questions, some I think I have answers to but want to confirm: 1. if it
  25. Hi All, Just thought I'd post my first real experiences on the Akorn, and in charcoal cooking in general. Saturday night I cooked up a simple pizza, which came out a treat. I already had a go to dough recipie but decided to go with the sticky on this forum and use a basic 70% hydration dough. It was a great recipie. Next time I might take it out a smidge earlier, the base was very crispy which was good, but it would have perfect if it was just a tiny bit less so. Sunday I slow roasted a small brisket for my wife and I. I had a number of issues wi
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