Advice for 3rd brisket on Kamado Joe?
I got a Kamado Joe a few months ago and have been cooking chicken on it probably two or three times a week. I love this thing. I think I have chicken mastered. LOL
Anyway, I have started to attempt brisket. I have never done a brisket in my life.
My first was was 13# Select packer. I was not expecting an award winner, just getting the feel for things with the cooker and see what happens. I cooked it @225 to ~190 (no wrap) then checked it. It seemed really tough still, so I pushed it to 205 seeing if that helped any. That just seemed to be making it dryer and no more tender so I pulled it. I wrapped in foil and towel/cooler and let it rest for about 3 hours, then opened it to do the autopsy. It was ugly. Too much fat left on the cap, other side cremated to a crisp, really dry and not really even edible. It was pretty much DTT (Direct To Trash). Learned a few things though.
I saw some 9 pound Choice flats at HEB. I figured if I can't make a decent flat, then I doubt I can do a decent packer. Crawl before I can run.
Since #1 got burned to a crisp on the bottom I decided to try this one fat cap down, no wrap. Put it on @255 and went to bed. I woke up and meat was at 180. I waited till it got to 190 and then checked it. Meat seemed tough again but overall looked good. I let it ride to 200 and checked again. Does not seem to be getting any more tender, just dryer so I pulled it, wrapped in foil/cooler and let it rest 3 hours. Then opened it for the autopsy. Results were much better. Fat side down helped protect it from burning and it was protected with fat rendered out perfectly. Flavor was good. My complaint on this one was it was on the dry side and a bit a bit tough still. Good enough to serve non BBQ snobs with BBQ sandwiches or sliced with sauce.
What should I attempt on brisket #3? I'm going to do another large Choice flat. Should I try to wrap it? At what temp? Maybe an injection? Should I cook @225 again or bump it up to about 250? I know flats are going to be dryer than a point, but how tender and juicy can a Choice flat get? What am I looking for when checking it, that way I know "that's about as good as it's going to get". I was poking it with a toothpick hoping for "buttery insertion" which I never got.
Try to get atleast "choice" grade packer. Then it's Bludawg style, 300- 325 with fat cap down for 4 hrs ( NO PEEKING) then wrap in butcher paper if you have any, if not get some, if not foil will work too. Once it's wrapped, then you put it back on fat cap up for 2 hrs and don't worry about the IT. Use you thermo to check for probe tender. Should like you are sliding the probe into warm butter. Very little to no resistance. Once you have achieved probe tenderness. Remove and set on counter wrapped in a towel for 2 hrs. Sliced once IT IS IN. 150's -160's.
Also don't forget to unwrap it before you rest it for 15 min or so.
That way the heat gets out and it doesn't continue to cook
^^^^^ What Garrett says.
I cooked a flat yesterday Bludawg style which turned out great. I have very good success doing packets my way, but haven't been cooking flats since they rarely turned out well for me. This flat has convinced me to cook the next packer Bluedawg style. It is a much more relaxing method which produces mostly excellent results for all who try it.
My Texas hat's off to Bludawg for sharing this with us.
Your first two briskets are almost exactly like my first two. I was pulling too soon and didn't probe. Once I kicked up my heat and started wrapping(used foil as I didn't have BP) left on til probe tender....Bamm!!! awesome.
Biggest thing with brisket is that it isn't done till the thickest part of the flat is probe tender. No more no less.
Do not go by internal temperature as you will not get a consistent product because each piece of meat is different.
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
|All times are GMT -5. The time now is 04:08 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.