The wait is over. The brisket brined for 12 days. I cooked the brisket indirect at 225f with sugar maple for smoke. Brisket rubbed and ready to cook.
The bark is set and ready to wrap in butchers paper.
All cooked and ready to slice and have a look at the bark.
I probed the brisket at 194f and it was ready. It was probably ready sooner since the first few inches of the flat fell apart.
The taste was perfect.
What a great looking and tasty meal. Two kamados are good but two Komodo's are king.
I'm slow out of the gate my second KK Sinister has only seen the burn in so far.
Everyone is welcome. I only had 6 kids tonight so I have lots of treats left for everyone and I have a Montreal smoked meat brisket going on the KK at about midnight.
Some quick pictures of one of seven wood oven pizza's tonight. This is my pizza its has mushrooms, onion, red peppers, black olives, pineapple, salami and ham.
Same here I get from 0 to 8 kids but the one's that do come get some great treats. I buy full size chocolate bars, chips and gum. I let take 4 to 6 pieces each.
Funny story. Last year I only had one group of 5 kids so I let them take 6 pieces each of their choice. As the kids ran back to their waiting mini van all excited there was one small kid about 5 years old I would guess that didn't come to the door. The other kids must have told and shown him what he missed out on. I started to close my front door then I hear yelling "wait mister wait" it was the five year old running up the driveway to get his fill of goodies.