Eddie mac

Brisket update 1:45 pm 158f cooker at 270f

I picked it up a Chartley Country Store in Rehoboth ma.I see you called I’ll call you in a bit. The brisket is at 158f it will be awhile before verdict

Last night I trimmed up a brisket 13.5 pounds after trimming.This am at 6am I fired up the KK with smoke pot in place with oak and cherry wood brought KK up to 275 took 1hour and 45 minuets to come to temp it was 17 degrees outside this am.First brisket on a kamado grill I have cook hundreds of briskets in the last 25+years never in a kamado grill.I am very interested to see the results in a kamado verse a offset.

These are whole pork belly with skin lot cheaper I’ll break it down make some braised some salt pork

Nope still frozen in freezer

Well just picked up my pork belly 2 12 to 13 pounds each tomorrow will be my first brisket on a kamado of any type will be doing it on the KK it is 13.5 after trimming we will see oak and cherry wood probably 260f

I was thinking cold smoke was just thinking of ordering the cold smoker from KK store was just checking it out

Very nice looks great

Thanks

What is the polder port

Going to do a dry run Friday and prepare my pork belly for curing doing 2 of them

How low have you got your Komodo to run.Reason I am asking is I want to smoke bacon at 180f wondering if anyone tried running at this temp thanks in advance

Weather looking lot better starting to cook more and more doing a couple brisket on the off set Thursday for someone

Thanks

Welcome back

Thanks

Thank you

You don’t have to visit the stand welcome to my place and cook and eat anytime

How was the brisket

That is for bone in dark meat

I smoke chicken at 310 to 325 for bite thru skin I Start to glaze when chicken gets to 165 Fahrenheit pull it at 180 Fahrenheit I like well done chicken about Anyway from an hour 20 minutes to hour 40 minutes know grilling I use a different method

Thanks you. I been working on that glaze for years great on chicken and pork like ribs and Boston butts

Had to smoke some thighs after seeing Mackenzie’s smoke at 310 to get bite thru skin using apple and cherry wood my own rub and sauce

No gime to drive down there thanks

Thank you Tonyb