Donnie_Brasco_9 Posted May 28, 2021 Share Posted May 28, 2021 After a year of screwing things up, I have become quite efficient with my Kamado Joe Classic. It is time to try my first brisket. From what I have read, it's a simple low and slow cook at 225 that takes around 1.5 hours per pound. When the internal temp gets to 165, you wrap in butchers wrap and do you put it in a cooler or keep it on the smoker? Any suggestions? Thanks Quote Link to comment Share on other sites More sharing options...
A.O. Posted May 31, 2021 Share Posted May 31, 2021 Hey, just saw this... how did it turn out? Getting ready to do my first Thursday.. Quote Link to comment Share on other sites More sharing options...
Grill_Boy Posted May 31, 2021 Share Posted May 31, 2021 Forget about it.... A wise guy's always right; even when he's wrong, he's right. How was it? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.