Brisket noob. Worried about cook time. Using iq120
Hey I got A 13.6 lbs packer. Cooking on kamado with a pitmaster iq120. Set it to 225* and planing to eat at 7pm tomorrow (18hrs till eaten time). Planing on wrapping with butcher paper at 165. When is your guess that it will be tender as butter and ready to rest?
Also, started about 30 mins ago and the the brisket is already reading 91*. The temp has been riding high at 240-260
A anyone watered their kamado? Because I just did... Used a water hose to cool down the ceramics. It cooled Down.. Just a lot slower than I wanted. Which is a good thing! They hold the heat well! I over shot my temp. Rookie mistake...never again
07-20-2013 03:37 AM
Brisket at 125* and kamado finally down to 225*. Maybe I can go to bed now! 2:30 am here I. The great state of Texas
07-20-2013 03:43 AM
Mistake two. I wouldn't do the watering of the kamado again if I were you. You're running the risk of cracking your kamado(thermal shock). Hot ceramics and sudden cold water is a no no in my book and a recipe for disaster.
07-20-2013 04:21 AM
Yeah didnt think it was cold enough to shock it. July in Texas, the water is not "cold" at all. But you have a good point... Luckily it didn't crack it. Watering will never happen again because with will never let it get as hot as I did before I put the "stoker" on.
07-20-2013 07:01 AM
At 225, you can see packers take 1.5hrs per pound, I think you are in the ballpark for timing.
07-20-2013 07:04 AM
Early is better- you can FTC the brisket for hours and I think the longer rest will help your overall product.
07-20-2013 10:13 AM
260 *was a great temp for cooking. You should of left it there. Better to be 4 hours early and let the meat rest till ready to serve.
07-20-2013 12:41 PM
Thermal shock does not mean cold water - just cold relative to the heat of the glass (ceramic). You were lucky.
But I have also overshot on my Primo and it is a B. I think I just used too many starters in the lump. My PartyQ controls a fan but even with the fan not running because the temp is too high there is still a wide open intake of air through the fan unit. I had to take off the PartyQ and squeeze closed the vent manually to tamp down the fire.
07-20-2013 07:59 PM
It come off at about 13.5 hours. Most of the it was at 200* probed butter.