egmiii Posted November 9, 2015 Report Posted November 9, 2015 I've had my 21" for about three weeks now and have done ribs, pork butt, chicken thighs, and a chuck roast (pulled beef). The grill has performed flawlessly on every cook. I decided it was time to step it up this weekend and tackle a brisket. I purchased a 12# Angus from Restaurant Depot for 3.14 a pound. Trimmed it down to 9.5 pounds, then seasoned with salt and pepper 50/50. I decided to do a hot and fast cook with a twist. I would start at 200, then slowly ramp up to 310 over a two hour window. My theory was that this would allow more smoke to condense on the meat (since the surface temp would stay low, longer). I used coffee lump with some cherry wood. Here's a shot at 10am. Grate temp 200F. Here's a shot at 12pm. Grate temp 310F. Here's a shot at 3pm right before wrapping in butcher paper. Grate temp 310F. I decided to mow the lawn at this point and came back 2 hours later to check the internal temp. The grill had dropped to 289 since the wind finally died down. To my surprise the meat internal was 210F! I thought I had destroyed the meat at this point and was planning to eat mush. It was probe tender everywhere. I wrapped it in foil and tossed it into a cooler with towels until 7. Here's a shot post rest. The bark got even better while wrapped in the butcher paper! I sliced the entire thing, taking samples as I progressed from the flat to point. All I can say is, Wow! Tender, juicy, and incredible flavor. I did the bend and tug test to check for doneness that I've seen on the BBQ competition shows and it passed with flying colors. Check out that smoke ring. Going forward, I wouldn't change a thing. Hopefully this encourages more of you to attempt the hot and fast technique.
kjs Posted November 9, 2015 Report Posted November 9, 2015 That is one wonderful looking brisket, great smoke ring. Looks tender, but not over done, excellent cook. Kudos!
Poochie Posted November 9, 2015 Report Posted November 9, 2015 I agree. Great smoke ring and beautiful slices. I'll bet that brisket was tender and yummy.
wilburpan Posted November 9, 2015 Report Posted November 9, 2015 Oh, man! That’s amazing for your first time cooking a brisket!
CeramicChef Posted November 9, 2015 Report Posted November 9, 2015 For a first brisket, I don't see how you get any better! Wonderful looking cook. Kudos on that smoke ring! I really like how you were "... taking samples as I progressed ..."! I've gotta remember that next time I cook a brisket. Thanks!
MacKenzie Posted November 9, 2015 Report Posted November 9, 2015 That brisket sure looks moist and tasty and that's a smoke ring to envy.
bosco Posted November 10, 2015 Report Posted November 10, 2015 that looks great... would have never known that was you're first brisket
mguerra Posted November 10, 2015 Report Posted November 10, 2015 The temperature can be all over the place and you still get a great result. In the past I talked about the hybrid hot fast where you start out at a more typical temperature like 225 for the first phase of the cook and then after you wrap in paper bump it up to 300 something. For example you could start at 225 and then go play golf. When you get back you should still have plenty of time to hit 165 or thereabouts before you wrap it in paper. Then kick the fire temperature up to 300,325 or 350. There is a tremendous amount of flexibility available to you in this cook. As you quite obviously discovered!!
ckreef Posted November 10, 2015 Report Posted November 10, 2015 Great looking brisket. Awesome cook. Will try something like that next time I do a brisket.
tinyfish Posted November 10, 2015 Report Posted November 10, 2015 Congratulations thats one fine looking brisket.
egmiii Posted November 10, 2015 Author Report Posted November 10, 2015 Thanks for the kudos everyone. I'm surprised it came out so good on the first try, but I really shouldn't be. The KK has delivered amazing results on my previous cooks. Each dish was the best I've ever cooked. I've read Franklins book twice, watched all of his videos, and read the forums for years. And finally, I have to single out and thank mguerra for his brisket tips post a few weeks back. It gave me the confidence to try this so soon. I didn't have to get up at 4am and eat alone at midnight. I woke up late, had coffee, started the fire, trimmed/seasoned, and was serving by 7pm. Much easier than any pork butt I've ever done.
tony b Posted November 10, 2015 Report Posted November 10, 2015 Home run, dude! Doesn't get any better than that!
bryan Posted November 10, 2015 Report Posted November 10, 2015 Proof positive that a Komodo Kamado can do If you will do. Great cook. For good recipes and techniques review first few years of forum cooks. Looking forward to more of your cooking.
GoFrogs91 Posted November 11, 2015 Report Posted November 11, 2015 Looks perfect. Great smoke ring and juicy! Benton
