Shuley

How fun! Sent from my iPhone using Tapatalk

Looks mighty tasty Sent from my iPhone using Tapatalk

Start probing at about 195. So far all of mine have probed tender after 200.

Start probing at about 195. So far all of mine have probed tender after 200.

Looking forward to trying it!

Thank you.

Of course. Just like how I cooked my hubby's ribs extra long this weekend so they would be "fall of the bone" which is his preference.

I love that I didn't have to stay up super late and had BeTTER results. My mind is still blown to be honest.

With foil. I had no butcher paper but am planning on trying it next time!

Thank you! Not perfect but a big improvement.

Thanks!! I really think plain salt and pepper is the best thing for brisket. I a believer now!

It was foil. I will be picking up the pink paper before my next brisket. I had always heard of the Texas crutch... I don't know why I assumed it would lead to an inferior product. If it's good enough for franklin it is good enough for me.

Thank you!

Apparently I did not take many pictures for this cook. I did this cook a couple of weeks ago. I have gotten kind of bad at posting but I am still cooking all the time. Anyway I had a hankering for brisket. I saw this "bludawgs" method of cooking somewhere on the kamado guru forum and it promised juicy results in a much faster period of time. I looked into it, and saw it was not developed for kamado cooking so it probably wouldn't give me the results I was looking for. I decided to take some of the technique and just see how it went. No injections and I just used salt and pepper for my rub(I think this will be my go to). Set the vents for 230. Used pecan wood in my smoke pot. Fat cap down for 2 hoursflipped and fat cap up for about 2 and a half hours. Then wrapped and returned for just under 3 hrs I think. I couldn't believe it was at 203 and probing tender that fast. I really didn't think it would work. Rested for about an hour and a half pictures don't do it justice. It was supremely juicy and tender. This method actually works very well. I thought someone might be interested to try it out.

Awesome!!! My family stayed in Seattle for 10 days a couple of summers ago and the place we rented had a view almost exactly like that!!! We hope to visit again. Sent from my iPhone using Tapatalk

Gaaaaah. That pork looks amazing!!! I don't want to be this hungry this early!!!! Sent from my iPhone using Tapatalk

That looks amazing. Sent from my iPhone using Tapatalk

Take it as a compliment that they saved the leftovers for themselves. . Nice looking cook. Sent from my iPhone using Tapatalk

I love kk thighs. They never cease to amaze me with their moistness. Sent from my iPhone using Tapatalk

Glad you are enjoying kamado cooking. Tons of fun Sent from my iPhone using Tapatalk

Awesome looking pork. I now cook my butts at 275-300 and have not noticed a difference in the final product. Sent from my iPhone using Tapatalk

Those are some awesome looking loaves. Sent from my iPhone using Tapatalk

I did foil. On my next brisket I would like to try the butcher paper, but I didn't have one.

Looks pretty close to a tri tip. Glad you got to try it! It is definitely a favorite of mine and a favorite when I am entertaining. Sent from my iPhone using Tapatalk

I also did a Sunday brisket I need to post. I have never tried wrapping before but I have gotta say. I a fan now Sent from my iPhone using Tapatalk