Aussie Ora Posted March 3, 2017 Report Posted March 3, 2017 I've been cooking on kamados for a few years love experimenting on my cooks have braised brisket but never done a whole one looked at heaps of great advice .but what do you think is the best way to go on my first I don't have butcher paper but have a sexy chick to carve it lol just don't tell Dee lol oh wait that's her Outback Kamado Bar and Grill Quote
5698k Posted March 3, 2017 Report Posted March 3, 2017 I recommend KISS. 50/50 sea salt, coarse black pepper. Cook at 250°, naked, fat cap down, until probe tender. Doesn't get much simpler than that. Sent from my iPad using Tapatalk 1 Quote
Aussie Ora Posted March 3, 2017 Author Report Posted March 3, 2017 So no wrapping just straight with my sexy carver lol Outback Kamado Bar and Grill Quote
5698k Posted March 3, 2017 Report Posted March 3, 2017 Yep! No wrapping, no nothing. You're looking for roughly 200° internal, but start probing around 195°, but could go 205° or more until done. Sent from my iPad using Tapatalk 1 Quote
primeats Posted March 3, 2017 Report Posted March 3, 2017 Use whatever rub you are comfortable with, I like my fat cap up for brisket, down for butts. I pull anywhere from 195 to 205.Sent from my SM-N900V using Tapatalk 1 Quote
tony b Posted March 3, 2017 Report Posted March 3, 2017 Sound advice from a couple of serious BBQ'ers. One extra tip - cook indirect. 1 Quote
Pequod Posted March 3, 2017 Report Posted March 3, 2017 I always turn my fat cap to the side, but that's just me. Sometimes I shoot for a 45 degree angle. 1 Quote
Aussie Ora Posted March 3, 2017 Author Report Posted March 3, 2017 Up down turn it around .I've got this sussed cheers everyoneOutback Kamado Bar and Grill Quote
Bruce Pearson Posted March 3, 2017 Report Posted March 3, 2017 Try cooking it on its side lol 1 Quote
Aussie Ora Posted March 3, 2017 Author Report Posted March 3, 2017 That maybe the way to go Bruce .just got to find my rib holder Outback Kamado Bar and Grill Quote
dozer996 Posted March 4, 2017 Report Posted March 4, 2017 I've had success with cap down around 250/275 until probe tender (200ish)I've had fails with cap up, burned the naked flare pretty good...the point was good but a crispy flat wasn't good. This is in a Kamado by the way. Sent from my iPhone using Tapatalk Pro 1 Quote
tony b Posted March 4, 2017 Report Posted March 4, 2017 17 hours ago, dozer996 said: I've had success with cap down around 250/275 until probe tender (200ish) I've had fails with cap up, burned the naked flare pretty good...the point was good but a crispy flat wasn't good. This is in a Kamado by the way. Sent from my iPhone using Tapatalk Pro Sounds like you cooked it direct, as well? I think that was your problem more than fat cap up. Quote
dozer996 Posted March 4, 2017 Report Posted March 4, 2017 Had a diffuser below the brisket (previous cooker KJ Big Joe). Maybe the firebox being closer to the meat on the KJ was to blame?Sent from my iPhone using Tapatalk Pro Quote
