Tangles Posted June 2, 2018 Report Share Posted June 2, 2018 Okay. This brisket is going in tomorrow. Will have to get up early for this one. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 2, 2018 Report Share Posted June 2, 2018 Okay. This brisket is going in tomorrow. Will have to get up early for this one. Sent from my iPhone using TapatalkNice nearly 6 kg .it's Hard commenting .times on the KK they are sealed so well and hold the moisture that they seem to take less time then . A stick burner or weber .but all the times are for them .have funOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted June 2, 2018 Report Share Posted June 2, 2018 Depending on what temp you're cooking it at, I'd plan no less than 12 hours, more likely 14 - 16 for an almost 13 lb full brisket. Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 2, 2018 Author Report Share Posted June 2, 2018 Thanks guys. I went to the footy last night with my boy. Our team won their 10th game in a row. That said, they nearly gave it away in the last quarter. My plan was to put it in the morning but I was still awake at 12:30am so thought I would get it started. By the time I got the KK fired up and meat prepped it was near 1:30am. So hopefully I should be right for 5pm dinner tonight. It’s 5:30am and it looks like it’s starting to stall. I have butchers paper on the ready. I will take it off and put in cooler when done. Here’s the temp chart thus so far. The temp in the KK is pretty steady. I started on 225 and it’s gone up to 237. No fan involved. Sent from my iPad using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 3, 2018 Author Report Share Posted June 3, 2018 Okay. Picture before the wrapSent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 3, 2018 Report Share Posted June 3, 2018 (edited) Looking good there with that cook, did you enlarge the stopper hole to accommodate the 3 wires. Edited June 3, 2018 by BonFire Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 3, 2018 Report Share Posted June 3, 2018 Looking good Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 3, 2018 Author Report Share Posted June 3, 2018 Looking good there with that cook, did you enlarge the stopper hole to accommodate the 3 wires. No need. I have had 4 without any issues. It’s tight but all good. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted June 3, 2018 Report Share Posted June 3, 2018 Will be interested to hear the final cooking time on it? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 3, 2018 Report Share Posted June 3, 2018 Nice looking cook. What do you do when it stalls? Just wait till it starts going up again turn the temperature up? Quote Link to comment Share on other sites More sharing options...
tony b Posted June 3, 2018 Report Share Posted June 3, 2018 Normally just wait it out, but if it runs too long and starts to challenge dinner time, then I'll crank up the temps to clear the stall. Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 4, 2018 Author Report Share Posted June 4, 2018 Short story is I took it out at 2:30pm making it a 13 hour cook.At 8:30am, I dialed the top vent back 1/6 a turn ask I really wanted it at 225. The KK obliged and the temp came down. I wrapped it in butchers paper and left it running. I had to go out so just monitored the temps remotely. It got to around 11:30 and it was still in its stall. The temp was about 215 so I thought I better turn it up a bit. Made a call to the wife, asked if she could turn it to the left by about 1.5cm. I didn’t talk rotation.... in case of miscommunication. I wanted to get it to 250. I saw the temp rise to 230 so left it running. I was helping friends out with an alarm install. When I was done, I was driving home and the Fireboard sent me an sms saying temp had reached 275.I was surprised by this since it was only a slight adjustment I made. I got home and the vent was up by 1cm - oh miscommunication. I dialed it down a bit again. Then I took it off at 2:30pm. Wrapped it in foil, towels and put in a cooler. I did some burgers and sausages for dinner as well. Temp belowWill post photos from iphoneSent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 4, 2018 Author Report Share Posted June 4, 2018 The brisket turned out awesome. It has a nice bark and was so juicy. I didn’t take many snaps and it got eaten quickly. So some terrible pictures followSome lessons learnt... I got a whole packer. The flat on the end although still juicy was dryer than the other side. I used a pizza tray as a deflector. Normally I use foil. Next time:-put in drip pan. At 1:30am in morning I forgot. I had dripping leak through the gas port and bottom vents. - I would put foil underneath at the two ends especially at the flat end. That would help with keeping it more moist. Or even put a foil boat on the flatAll in all it was really really good and I was happy with ir. The family loved it. Was very moist and beautiful Smokey flavour. I had a nice smoke ring too. I did have a little leftover which will be used to make pies. Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 4, 2018 Report Share Posted June 4, 2018 Sounds fab. Good brisket is so tasty! 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 4, 2018 Report Share Posted June 4, 2018 On 6/3/2018 at 9:29 AM, BonFire said: Looking good there with that cook, did you enlarge the stopper hole to accommodate the 3 wires. Just drill the rubber stopper.. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 8, 2018 Report Share Posted June 8, 2018 Looking good tangles Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 8, 2018 Report Share Posted June 8, 2018 Tasty brisket,Tangles. 1 Quote Link to comment Share on other sites More sharing options...
Stevesoncoals Posted June 19, 2018 Report Share Posted June 19, 2018 Hey Tangles I see you got your brisket from Troy’s. i’ve had a couple both have been great. I keep meaning to ask him where he gets his beef from. I’m keen to try a grass fed brisket weekend after next. Was thinking of a Cape Grim or go more local and less pricey with Blackwood Valley. Has anyone tried grass fed, any difference ? Quote Link to comment Share on other sites More sharing options...
Stevesoncoals Posted June 19, 2018 Report Share Posted June 19, 2018 I mean on brisket specifically by the way. Ps has anyone done one of the cape grim orders with the Urban Griller, was it worth it ? Quote Link to comment Share on other sites More sharing options...
tony b Posted June 19, 2018 Report Share Posted June 19, 2018 Never done a grass-fed brisket, but have tried a few steaks. They taste more "beefy," but tend to be a bit chewier, due to less intramuscular fat. I think the ideal mix is a pasture raised cow, that is finished on a corn diet for its last couple of months. 1 Quote Link to comment Share on other sites More sharing options...
