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-   -   Brisket on Kamado Joe (http://www.bbq-brethren.com/forum/showthread.php?t=151806)

Plaid Palace 01-19-2013 12:46 AM

Brisket on Kamado Joe
 
2 Attachment(s)
Attachment 74635
Attachment 74636

More to come....

jmoney7269 01-19-2013 01:20 AM

Never seen fat that yellow before. Wish I had a few slices of briskie right now

chriscw81 01-19-2013 01:24 AM

Quote:

Originally Posted by jmoney7269 (Post 2333510)
Never seen fat that yellow before. Wish I had a few slices of briskie right now


his camera may be the culprit of the yellow, i have that problem. then again, i use a phone mainly

Plaid Palace 01-19-2013 03:42 AM

1 Attachment(s)
Attachment 74637

Not feeling good about this at all. Going to slice it in a couple of hours. Burnt ends didn't come out too well.

Plaid Palace 01-19-2013 10:12 AM

Ok, well I went to slice the brisket. I'm embarrassed to say, it was awful. I couldn't cut through the bark at all. Thing just feel apart like butter.

Horrible!!!!!!!!!! Worst experience bbqing ever!

ksace 01-19-2013 10:19 AM

You have to get right back in the saddle and try again. I think I can safely say we have all learned through the same unpleasant experiences. Better luck next time.

Smoothsmoke 01-19-2013 10:48 AM

Sounds like you overcooked it man. Don't worry about it! It's happened to all of us. That meat will still make some good eating, brisky sammies for sure!

Haveuseen1? 01-19-2013 10:48 AM

Hmmmm, I cook whole packers on my KJ and couldnt be happier. It seems a 13 pounder or close to it is the perfect size. I cook at 240-250 or close to it, until the brisket probes tender. Then I wrap it in foil, put it in a cooler and let it rest an hour or two. Unwrap, seperate the point from the flat and slice. It has been perfect everytime.

I dont do burnt ends, so no suggestion there. Try again.

Bludawg 01-19-2013 10:59 AM

If you tell us more about your cook and procedure you might get some help. From the pix I would just about bet your cooking to a Temp. Cut the wire off that farkin meat probe. When that probes slides in like a hot knife cutting soft butter it's done! The bark looks dry I noticed in the first pic that the brisket is almost void of a Fat Cap ( was it pre-trimed or sometimes called Super trim?) and the big chunk of hard fat was left on (left side of pic) that should be removed before cooking.
Try and get an untrimmed brisket remove the Big chunk of fat and thin the Cap to 1/4" as it renders it will bast the brisket keeping it moist and will turn into the "SugarCookie"

How to trim a brisket
http://i968.photobucket.com/albums/a...31Modified.jpg
http://i968.photobucket.com/albums/a...1/DSCF0034.jpg
Hard fat removed, Silver skin and fat cleaned up on under side of Flat
http://i968.photobucket.com/albums/a...1/DSCF0035.jpg
What was trimmed off
http://i968.photobucket.com/albums/a...1/DSCF0042.jpg
All cleaned up ready for the rub fat cap down Point to the left
http://i968.photobucket.com/albums/a...1/DSCF0039.jpg
On the pit, notice no probe in the brisket
http://i968.photobucket.com/albums/a...43Modified.jpg


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