I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
Hi Kamado Peeps,
So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL
Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce.
What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu…
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.