Eddie mac Posted January 19, 2018 Report Posted January 19, 2018 Last night I trimmed up a brisket 13.5 pounds after trimming.This am at 6am I fired up the KK with smoke pot in place with oak and cherry wood brought KK up to 275 took 1hour and 45 minuets to come to temp it was 17 degrees outside this am.First brisket on a kamado grill I have cook hundreds of briskets in the last 25+years never in a kamado grill.I am very interested to see the results in a kamado verse a offset. 1
Tyrus Posted January 19, 2018 Report Posted January 19, 2018 It must still be cooking. Would like to know how it came out for you with a comparison. Where'd you pick up the brisket.
Eddie mac Posted January 19, 2018 Author Report Posted January 19, 2018 I picked it up a Chartley Country Store in Rehoboth ma.I see you called I’ll call you in a bit. The brisket is at 158f it will be awhile before verdict
Eddie mac Posted January 19, 2018 Author Report Posted January 19, 2018 Brisket update 1:45 pm 158f cooker at 270f 2
Bruce Pearson Posted January 19, 2018 Report Posted January 19, 2018 Looking good so far. Be waiting for your opinion and Comparison
tony b Posted January 19, 2018 Report Posted January 19, 2018 Looks like you're in the stall. Any plans to wrap it in pink butcher paper, ala Franklin BBQ, after it clears the stall?
Eddie mac Posted January 19, 2018 Author Report Posted January 19, 2018 15 minutes ago, tony b said: Looks like you're in the stall. Any plans to wrap it in pink butcher paper, ala Franklin BBQ, after it clears the stall? Absolutely I wrapped it at 180f after bark was set
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 Just pulled the brisket prope tender at 205 never know what temp to pull always probe I have had them come off at 200f and other up to 212 never know resting in dry cooler for at least 2 hours then I will post pictures
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 Komodo held temps like a camp 273 to 276 the whole time, smoke pot gave smoke for 5 hours and 15 minutes plenty of smoke time I will post picture of smoke pot in am when it cools. I used frontier lump charcoal.
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 Well my son came over before heading out on a lobster and crab trip so I cut it earlier then I wanted to but all in all not bad juice tender great pull lacking smoke ring .My son took all the of the point for a meal for him and his crew on the way out to the fishing grounds 5 1
Tyrus Posted January 20, 2018 Report Posted January 20, 2018 Well, I do see a ring, maybe not as prominent as the others you've made but still looking like a good cook. Lucky son, great dad.
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 Well my son came over before heading out on a lobster and crab trip so I cut it earlier then I wanted to but all in all not bad juice tender great pull lacking smoke ring .My son took all the of the point for a meal for him and his crew on the way out to the fishing grounds
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 Came out pretty good if I say so myself
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 3 minutes ago, MacKenzie said: Great eats for everyone.:) Thanks everyone ate well freeze the rest
Aussie Ora Posted January 20, 2018 Report Posted January 20, 2018 I see a smoke ring at the end of the day I don't really care about it anymore .I think it comes down to the meat as to how predominant the ring is .that turned out terrific nicely done .lobster and crab fishing sounds like fun .in the summer time don't know about the weather you have lolOutback kamado Bar and Grill
tekobo Posted January 20, 2018 Report Posted January 20, 2018 Oh yes! I now know how delicious that must have been, ring or no ring! Any verdict on the comparison with your previous, non KK brisket cooks?
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 I have cooked literally hundreds of briskets over the last 25 years so the verdict is much much easier in the Komodo fire maintains itself.The brisket was moist tender but bark was not as set as I am use to but every brisket is different need to do a few more to give a verdict on Komodo or offset
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 8 hours ago, Aussie Ora said: I see a smoke ring at the end of the day I don't really care about it anymore .I think it comes down to the meat as to how predominant the ring is .that turned out terrific nicely done .lobster and crab fishing sounds like fun .in the summer time don't know about the weather you have lol Outback kamado Bar and Grill Thanks Aussie I really don’t care for the smoke ring myself flavore texture tenderness is my goal but when you cook for paying customers they love that 1/2” tp3/4 “ looking smoke ring.As for as fishing my son love to be on the water been fishing thru out his life.He now owns 2 boats 1 is a 104ft lobster crab boat and scallops the other is a conch boat at 74ft it is great to go out in the warmer months but below 0 not for me.
