Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
Sign in to follow this  

First kick at a brisket

Recommended Posts

So, having being enticed to buy an akorn after having read through this forum for a while (picked it up last week), I got the seasoning of the grates done yesterday, I picked up a half brisket for a butcher in town.

Spent a while poking around epicurious and the rest of the internet looking for a recipe that piqued my fancy, decided on one and went for it. Fired up my Akorn using cotton ball soaked in veggie oil (thanks for that tip Kamado Guru!), with hickory chips sprinkled throughout my lump charcoal. Started it at just before 7am (thanks to my 5 year old daughter for waking me up early :) ), brought it up to about 230 slowly. Dropped on my brisket. Checked it every half hour or so, sometimes it crept up to 245, tinkered with top vent, brought it back down. Mopped every 90 minutes or so.

11 hours later - damn fine eats. Thinly sliced brisket was divine. Served on fresh crusty kaisers with maple caramelized onions, optional horseradish sauce, old grated cheddar... chased by an amazing icecream cake my wife made. Life's good!



Share this post

Link to post
Share on other sites

I had never done so before either, I just found a recipe that called for it that looked pretty good and had rave reviews. I've got to say, I think it worked out REALLY well. There was certainly some internet warrior debate that I read when people were discussing the relative merits of mopping vs not mopping, but they all came back to losing heat while mopping and the lack of stability in temperature.

I sort of felt that because the Akorn seemed to return to temperature in so little time that wasn't a realistic drawback. If it wasn't a drawback I didn't see why not to do it. All in all, I'm not sure that I'd try another recipe on a brisket given the success with that recipe and the relative expense and time that would be involved trying another and possibly not liking it as much.

Share this post

Link to post
Share on other sites

Nice looking Brisket... and Cake!!

John.... What rub (or what is in your rub) for a Brisket. I have a bunch of pork rubs I have made and they just do not bring out the Beef flavor of a brisket. I would wet mop like Hoots... but wife does not like wet Glazed sause on a brisket (Keep the SO happy and all will be Happy).

I have my Maverick on order... and will move from Steaks and Burgers to Brisket this weekend. Was waiting on the Temp gauge before I go to the big meats....

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this