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Hello Kamado Peeps So, I tried yet another brisket, this time I selected a good quality meat (Angus) and I only took the flat part. Overall, I was very happy, a little heavy handed with the pepper in my rub, that’s whats happens when you measure by eye, although the next day eaten with other treats it is pretty darn good. Pleased with the smoke ring and the bark, I used pecan and cherry wood. Also I think I need more work on my trimming the fat. I think I should have left her on for longer because the edges, being the thinner parts were more tender than the thicker parts. But again the next day the tenderness was well within an acceptable range, this may also be due to me only leaving her to rest for about 40min. I get so hungry during these cooks and cant wait to taste. · Cook time 6.5 hours 40min in foil with beef broth. · Dry rub 40/40 salt and pepper and 20 celery seed. · I did use mustard as a based coat. I inserted my thermometer after about 3 hours and at first the reading was too high and then this got me thinking that the probe was pushed threw hot external and that’s why the misleading reading. And took ages to drop. What is suggested in terms of inserting the thermometer, from start and / or through foil? Comments suggestions appreciated. Keep smoking…
