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First Brisket on Kamado Joe Classic

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Well, I did it!!  10 lb brisket which I trimmed up and put on the Kamado at 2 am. This baby went fast reaching an internal

temp of 205 by 10 am. Wrapped the brisket in foil, put it in the cooler with towels to keep warm until

dinner at 6 and was received with rave reviews. Here are some

photos. Next: PORK BUTT!








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On 5/11/2019 at 10:36 PM, CentralTexBBQ said:

Alright sista girl, leave some of that fat cap on for us texans next time... :rofl:


Just kidding... nicely done!!!

Give a gal a little credit!  I left that full fat cap on!  Just trimmed some silver skin and extra fat out.  I’m so glad you said that though; now I know I did it right!!!!

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On 5/17/2019 at 7:53 AM, TexasBlues said:

hells to the yeah!


well cooked and looks damn tasty! you got me thinking about doing one soon...


what did you rub it down with?


WELCOME and understand these folks are the BEST about sharing info...


Just salt and pepper; true Texas style. With that being said, I bought whole peppercorn and ground it to the size I wanted so it added that extra oomph. Highly recommend!

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Hey BBQ_Princess, thanks for starting this thread!!  It inspired me to do my first brisket this weekend.


I hedged my bets though and only did a 6lb flat!


Next time I will take do the whole brisket!

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On 5/20/2019 at 3:17 PM, Balin said:

Hey BBQ_Princess, thanks for starting this thread!!  It inspired me to do my first brisket this weekend.


I hedged my bets though and only did a 6lb flat!


Next time I will take do the whole brisket!

Let us know how it turns out. I’m smoking a pork butt on Memorial Day!

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