Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
- ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop
- trimmed as much of the silver skin off as I could
- trimmed off hard fat and tried to leave 1/8" to 1/4" of fat
- seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt
- used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood
- ambient outside temperature was low-mid 80s
- waited until grill came up to temp and smoke was mostly clear before putting meat on
- put meat on fat side down
- cooked in Classic III using sloroller, on the lower level rack
- cooked with water pan on grill
- used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket)
- grill temp ranged between 245-270, but mostly 250-260
- took ~6.5 hrs to get to 170 internal temp
- wrapped in foil at 172
- took ~1.5 hrs to get to 203
- at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking
- kept in foil, wrapped in towel, put in cooler for 1.5 hrs
The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold.
New owner of a Kamado Joe. Been looking for a while but finally pulled the trigger with Atlanta Grilling Company's Father's Day sale. She arrived yesterday and still sitting in the garage as I need a couple buddies to come over to help move it out on the patio.
I love to grill but fairly new to the kamado scene. Any suggestions for a first cook?
Excited to be a part of this forum. Hoping to learn a lot!
Hi everyone, I've been lurking for a little while and realized I forgot to do an intro. I recently tossed my old SS propane grille and took the plunge on a Kamado Joe Big Joe II. I'm waiting for delivery from AGC. I've been wanting a smoker for years, and a guy at work put the idea in my head to build a pizza oven to go along with my new stamped concrete patio in my backyard. The KJ will take the place of all of these. I've been doing probably too much research on smoking/searing etc with the Kamado, like the rest of you have too, and look forward to taking delivery and my backyard being completed.
Thanks to everyone that I've gotten valuable info from!
I inherited an egg shaped cooker with a 12" grill. My late husband bought it in Japan when serving as a pilot in USAF in 1960's. This object needs renovation. I hope to do some smoking on it. I will try to find some replacement parts for it. I don't read Kanji and I don't know if there is a manual or parts list available. Any suggestions will be appreciated.