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.
Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
By BoilerMaker Special
I had a great cook over the weekend. The preparation was a 10lb. Pork Butt with a mustard and dry rub.
This was my first low and slow cook on the Char Griller Akorn. I started with a box full of lump charcoal and 6 nice chunks of pre soaked Hickory.
I coated the butt with yellow mustard and a store bought rub the night before the cook and wrapped it in plastic wrap and put it in the fridge. The rub was a local BBQ restaurants, Sugarfire. Pretty standard rub.
I got the Akorn up to 260F and then added the meat to the grill. This was also my first use of a BBQ Guru Party Q Thermostat. This device was great for the long cook time as it kept the temp within 10 degrees of the set point for the entire cook.
Overall the cook went great, I added some more Hickory and charcoal at the 6 hour mark which was when the meat was at around 160F. I removed the meat after 10 hours or when the internal temp was just below 200F. From there I wrapped it in foil and a towel to rest for 2 hours. The meat was very juicy and tender.
I recommend the PartyQ if you struggle with holding temp on your smoker for the low and slow cooks.