Jocko Posted October 1, 2011 Report Share Posted October 1, 2011 I would really appreciate any advice on cooking the above. Do I need to put the stone in the cooker? I see these people on the Food Network cooking beef Briskets at 150 degrees for 8 hours and I can't figure out how to do that. There has to be a way. Any advice is appreciated. Best, Jocko. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 1, 2011 Report Share Posted October 1, 2011 Re: low and slow beef brisket Go ahead and do a low and slow. Then do a hot fast and see which you like better! For the l/s cook indirect(with the stone) at 225 until the meat hits about 190. For the hot fast see the sticky under "Techniques" Quote Link to comment Share on other sites More sharing options...
Saison Posted October 1, 2011 Report Share Posted October 1, 2011 Re: low and slow beef brisket I would really appreciate any advice on cooking the above. Do I need to put the stone in the cooker? I see these people on the Food Network cooking beef Briskets at 150 degrees for 8 hours and I can't figure out how to do that. There has to be a way. Any advice is appreciated. Best' date=' Jocko.[/quote'] 150 for 8 hours? That must be cured.... Quote Link to comment Share on other sites More sharing options...
aavkk Posted November 22, 2013 Report Share Posted November 22, 2013 Have you guys found a need or benefit to wrapping in foil with the KK once the brisket reaches 150-160 deg? Obviously one of the biggest benefits to the KK is the retained moisture in our cooks. Obviously moist and tender WITH a great bark is ideal but does any of this have to give on the KK? Any insight is appreciated. I've got an 8 pound trimmed whole packer going on later this evening. Quote Link to comment Share on other sites More sharing options...
mk1 Posted November 22, 2013 Report Share Posted November 22, 2013 to foil or not....I don't think it is needed, but it speeds up the cook...at the expense of the bark. I would go with a simple low and slow if you have the time. Personally, I like the texture better. But hot and fast is good too. I agree that the KK excels in moisture retention. I have never had a brisket dry out on me. I like the simplicity of not foiling. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 23, 2013 Report Share Posted November 23, 2013 Similar to my post in the Pork Rib discussion, I've never foiled a brisket either, except to hold it in the cooler until time to serve. Quote Link to comment Share on other sites More sharing options...
Takamatsu John Posted November 28, 2013 Report Share Posted November 28, 2013 Agree with Tony b above. Plan your cook appropriately and don't use foil...if you need to speed up, increase the air flow at the end of the cook to finish... Quote Link to comment Share on other sites More sharing options...
Smokydave Posted June 2, 2014 Report Share Posted June 2, 2014 Did one of my best briskets ever today. I joined KCBS and by doing that, you can get one day passes to Restaurant Depot. Picked up a 14lb brisket for $3.59lb yesterday. Let it sit overnight after trimming and rubbing with the coffee cardamon rub. Put it on at 6 am and was done by 2:30. I did foil at 170 and put in the cooler wrapped in towels when I hit 200, so it certainly wasn't low and slow. It was very very moist, more than any other I have done. Quote Link to comment Share on other sites More sharing options...
normstar Posted June 2, 2014 Report Share Posted June 2, 2014 Dave, what temp did you cook at? Quote Link to comment Share on other sites More sharing options...
Smokydave Posted June 3, 2014 Report Share Posted June 3, 2014 Hi Norm. I was at about 250-275. Quote Link to comment Share on other sites More sharing options...
normstar Posted June 3, 2014 Report Share Posted June 3, 2014 Wow I am surprised that it was done in 8 hours. I've never done a brisket bit that sounds fast. I've got to try one! Quote Link to comment Share on other sites More sharing options...
Smokydave Posted June 5, 2014 Report Share Posted June 5, 2014 I have no idea how it happened either, except it was more flat and thin than I usually get. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 5, 2014 Report Share Posted June 5, 2014 That's the reason that we cook to temperature, not to time. Just think what it would have turned out like if you'd cooked it for the "normal time" for a full packer cut of brisket - can you say jerky! Quote Link to comment Share on other sites More sharing options...
Smokydave Posted June 5, 2014 Report Share Posted June 5, 2014 Yeah, I know. Good thing I learned my lesson a long time ago and keep an eye on the thermo. Quote Link to comment Share on other sites More sharing options...
mnacht Posted September 9, 2014 Report Share Posted September 9, 2014 I have question regarding how much coco charcoal to use vs. wood (Texas post oak) in my case. I plan on smoking (low and slow) a 14lb packer. Any advice would be greatly appreciated. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 9, 2014 Report Share Posted September 9, 2014 If you are coming from a traditional, wood burning offset, this is a totally different animal. Fill the basket with charcoal. Only light in one place. Take your time bringing up to temp or you will overshoot. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 9, 2014 Report Share Posted September 9, 2014 I have question regarding how much coco charcoal to use vs. wood (Texas post oak) in my case. I plan on smoking (low and slow) a 14lb packer. Any advice would be greatly appreciated. This type of grill is not conducive to all wood smoking like an offset smoker. It should be almost all charcoal, with just enough wood to add some flavor. Fill up the basket with coco and/or hardwood lump charcoal. Toss on a couple of big chunks of your post oak (separate them so they burn at different times). Light only a small area of charcoal to start, put your deflector/drip pan/grates in and let the KK come up slowly to temp (target 225-250F) for a lo & slo. Bottom vent wheel about 1/4" open and the top vent about a quarter turn open. Cook to temperature, not time. Brisket needs to cook to at least 200F internal meat temp. Wrap in foil and a towel and place in a cooler to let rest for 30 minutes (or more) so it can reach final temp (~210F). My recommendation is to separate the flat and point when you take it off the grill at 200F, wrap the flat to rest, and cut the point into chunks (about 1 1/2" square), season the meat chunks with whatever rub/sauce you like, put them in a foil pan (uncovered) and put back on the grill for another hour to make burnt ends - Meat Candy!! Let us know how it comes out. And, oh yes, pictures please! Quote Link to comment Share on other sites More sharing options...
mnacht Posted September 11, 2014 Report Share Posted September 11, 2014 Thanks for the feedback. Expect to make this in a few weeks and will post pictures. Quote Link to comment Share on other sites More sharing options...
