jimswanzy Posted November 25, 2012 Report Share Posted November 25, 2012 Re: She's in Cali PIcs please! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2012 Report Share Posted November 25, 2012 Re: She's in Cali HURRAY!! Such patience, most of us couldn't have taken it. I had to wait less than a week with mine in the garage before my buddies could come over and help me move it onto the deck and I was almost climbing the walls by then Quote Link to comment Share on other sites More sharing options...
TexasTim Posted November 26, 2012 Author Report Share Posted November 26, 2012 Re: She's in Cali Don't worry, like a proud PaPa, I'll be posting so many pics, you guys will get sick of me Hopefully everything on the back patio will be finished this week or next. Quote Link to comment Share on other sites More sharing options...
TexasTim Posted November 26, 2012 Author Report Share Posted November 26, 2012 Re: She's in Cali And, the "burn in" phase was fun yesterday but I was surprised at how much I could smell the "fumes/gas" from the tile. I was amazed at how simple the operation of the unit was and how responsive. Quote Link to comment Share on other sites More sharing options...
TexasTim Posted January 6, 2013 Author Report Share Posted January 6, 2013 Re: She's in Cali Ahhhhh Second brisket on. First was 2 days ago, a choice packer from my local supermarket done with the high temp method, turned out awesome. Now, just for "practice" , I'm smoking a wagyu packer from our speciality butcher. Trimmed her last night, rubbed her down then put her in a trash bag and into the fridge overnight. Started first thing this morning on the kamado using cookie's method listed here on this site, to get it at 225. I plan on letting her sit in some lovely blue smoke for a few hrs and then raising the temp, a method also proposed here on this site in the brisket threads. I have used LarryR's method of putting a small bit of foil under the thin end of the flat, to keep it from drying or getting hard, because this brisket untrimmed weighed 14lbs, so it is large and there was no way to keep that portion of the brisket from protruding too close to the wall of the kamado. Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 6, 2013 Report Share Posted January 6, 2013 Re: She's in Cali I'm smoking a wagyu packer from our speciality butcher. Trimmed her last night' date=' rubbed her down then put her in a trash bag and into the fridge overnight. Started first thing this morning on the kamado using cookie's method listed here on this site, to get it at 225. I plan on letting her sit in some lovely blue smoke for a few hrs and then raising the temp, a method also proposed here on this site in the brisket threads. I have used LarryR's method of putting a small bit of foil under the thin end of the flat, to keep it from drying or getting hard, because this brisket untrimmed weighed 14lbs, so it is large and there was no way to keep that portion of the brisket from protruding too close to the wall of the kamado.[/quote'] You had me at Wagyu. In my experience I'd stay away from higher heat with this cut. I've smoked these as low as 210 with excellent results. I find I find the leaner cuts lend themselves to the higher heat approach. Post some pictures of that bad boy! I've got a 16.25 lb chuck roast on right now. Quote Link to comment Share on other sites More sharing options...
TexasTim Posted January 6, 2013 Author Report Share Posted January 6, 2013 Re: She's in Cali 210!!! I don't think I'm completely reliable to set the kamado at that low temp and have it hover there, being a newb. I did find it amazing that the temp did come up to 275 eventually, despite only lighting a snowball amount of charcoal, at 10 mins shutting down the vents to quarter turn and a credit card width on the bottom. I closed the top to about an eighth or less open and she slowly started coming down to 265....amazing in it's efficiency!!!! Quote Link to comment Share on other sites More sharing options...
TexasTim Posted January 6, 2013 Author Report Share Posted January 6, 2013 Re: She's in Cali Larry, My plan was to do an 18 hr smoke on the wagyu packer starting last night, but I let the fire get away from me and the temp rested at 300 So, I decided to shut her down, put the rubbed brisket into the fridge and started over this morning. I really needed to do the "fast" brisket cook today as I work tomorrow and don't want to be up with it tonight. Did a much better light this morning and felt more comfortable getting her to 235-250. Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 6, 2013 Report Share Posted January 6, 2013 Re: She's in Cali With some practice you'll be able to hold her at 210, hell any temp no problem. I use a Stoker so I just set my temp and walk away, cheating a bit I guess. Quote Link to comment Share on other sites More sharing options...
TexasTim Posted January 8, 2013 Author Report Share Posted January 8, 2013 Re: She's in Cali Ooooooooooo, buurrrrrppp, that is good brisket'!!!!!!!!! Can't wait for my next one!!! Hoping to rotisserie a roasting chicken tomorrow night. Quote Link to comment Share on other sites More sharing options...
