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Old 08-14-2010, 10:09 AM   #1
Big Green Horn
Found some matches.
Join Date: 08-12-10
Location: Atlanta, GA
Default Kamado Joe/2 Briskets and 2 Pork Butts

2 things I wanted to let everyone know/ask for guidance. The first is I just bought a used Kamado Joe. I emailed the president directly, and asked if he'd transfer the warranty, even though the previous owner had already used the warranty once in replacing the dome. He responded within 3 hours with " Absolutely!". I have no interest in Kamado Joe, other than I want them to thrive so my warranty is worth something in 10 years, but thought this was great customer service!

Second - I've got 2 briskets and 2 Butts sitting in the fridge with rub on them prepping for their smoke bath tonight. The question is do I adapt the types of woods I use since Im doing beef and pork simultaneously? Right now I've got Hickory and Apple chips. Also do I smoke both at about 225? The butts are 8lbs each, the Brisket 3.5 lbs each. Obviously the brisket is going to go on later so that they finish at the same time, but any other adaptions I should make? Thanks for the help yall!
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Old 08-14-2010, 10:23 AM   #2
Full Fledged Farker

Join Date: 10-19-08
Location: St. Louis, MO

Congrats on the new cooker! I cook on a BGE (among other things) so I suspect it'll cook similarly. When I do brisket & butt and the same time, I usually use hickory and cook at 250.

Also, I cook butts on the top grate and brisket on the lower. That's as much a result of the fact that the brisket fits easier on the bottom rack as anything though.

Good luck & let us know how it turns out.

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Old 08-14-2010, 05:40 PM   #3
is One Chatty Farker
Join Date: 02-17-10
Location: San Antonio, TX

Your brisket sounds like a flat, if it is you may want to foil it about half way through since it could dry out w/out all the fat you normally find on a larger packer. Let us know how it turns out.
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brisket, KAMADO JOE, pork butt

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