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Brisket Cooking Help Needed, Maybe?


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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.

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IMO a temp rise from 225 to 250 is not going to alter your expected results significantly, and your brisket will come out just fine. I would not mess with it, and just let it go. Did you lift the dome lid to baste, wrap, or perform any other action? It is not uncommon to experience a temp rise for a bit after lifting the lid.  lowering temps in a Kamado involves a repeated cycle of lifting the lid to allow the heat to escape and cutting back on the vent settings at the same time. But again, I think you are just fine, and personally I would not get in to trying to  reduce your dome temp. 

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8 minutes ago, keeperovdeflame said:

IMO a temp rise from 225 to 250 is not going to alter your expected results significantly, and your brisket will come out just fine. I would not mess with it, and just let it go. Did you lift the dome lid to baste, wrap, or perform any other action? It is not uncommon to experience a temp rise for a bit after lifting the lid.  lowering temps in a Kamado involves a repeated cycle of lifting the lid to allow the heat to escape and cutting back on the vent settings at the same time. But again, I think you are just fine, and personally I would not get in to trying to  reduce your dome temp. 

Yes, I was checking to see if the bark was formed to start the hour of misting every 15 min. You’re right, that’s probably where the spike came in, it actually went back down after I made the post to about 230. I’m a little on edge with this being my first and the wife advertising and inviting friends over to test this piece of meat I’ve been studying all week. Thank you for the reply. I’m going to leave my setting where it is and pray this thing turns out.

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Just relax, everything is going to be fine. Where did you get the info on misting every 15 minutes for an hour?  That sounds like it would possibly raise your temps, but I am one of the " minimal messing around, If the dome's not closed your not cooking, mind set" Just relax and don't worry over it. listen to the music, smell the aromas of smoke and fat, enjoy an afternoon of kamado zen. Don't get drawn into chasing temps with repeated vent adjustments. Your family and friends will enjoy what ever you plate, Breathe, my friend.

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3 minutes ago, keeperovdeflame said:

Just relax, everything is going to be fine. Where did you get the info on misting every 15 minutes for an hour?  That sounds like it would possibly raise your temps, but I am one of the " minimal messing around, If the dome's not closed your not cooking, mind set" Just relax and don't worry over it. listen to the music, smell the aromas of smoke and fat, enjoy an afternoon of kamado zen. Don't get drawn into chasing temps with repeated vent adjustments. Your family and friends will enjoy what ever you plate, Breathe, my friend.


It was on the Brisket 101 video on the Kamado Joe YouTube. I followed his rib tutorial and they were phenomenal so I figured that I would follow the brisket one as well. He did it just after the bark was set and then after the hour of doing that, left it alone until done. Said it was to help the smoke ring form. After seeing the temp stabilize and all, I have Rec entered myself and am now back to enjoying the cook that got me out of bed so early. Thank you for your help and encouragement.

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Ok then, any thing John say's regarding kamado cooking is pretty much gospel in my book.  looks very nice, Sir, perfect way to spend a Saturday morning and afternoon. l love to stand on my deck, watch the sunrise, with a good steaming cup of dark roast, while that beautiful blue gray smoke rises with the aroma of burning wood and fat. Yeah...................Enjoy the rest of you cook. 

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40 minutes ago, len440 said:

Redbeard don't forget to post pics. Keeper had good advice, humans have a tendency to think ourselves into trouble. 

 

I definitely thought myself into a frenzy. First cook freak out, I suppose. I just pulled it to start resting, but forgot to take a picture of the whole packer. I will be sure to snap a “show pic” of the slices and burnt ends when finished. Though, I did steal a little sample from the point (A very burnt end) and have to say it was very good and tender.

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