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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

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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. 

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