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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
01-19-2013, 12:46 AM
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#1 |
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On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
Downloads: 0
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Brisket on Kamado Joe
ImageUploadedByTapatalk1358577950.970127.jpg
ImageUploadedByTapatalk1358577973.941636.jpg More to come....
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Kamado Joe Classic |
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01-19-2013, 01:20 AM
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#2 |
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is one Smokin' Farker
Join Date: 02-07-11
Location: brenham, texas
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Never seen fat that yellow before. Wish I had a few slices of briskie right now
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Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin |
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01-19-2013, 01:24 AM
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#3 | |
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is One Chatty Farker
  
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
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Quote:
his camera may be the culprit of the yellow, i have that problem. then again, i use a phone mainly
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*A Texan transplant* UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Master Forge gasser(charcoal chimney starter) |
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01-19-2013, 03:42 AM
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#4 |
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On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0
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ImageUploadedByTapatalk1358588517.811925.jpg
Not feeling good about this at all. Going to slice it in a couple of hours. Burnt ends didn't come out too well.
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Kamado Joe Classic |
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01-19-2013, 10:12 AM
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#5 |
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On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
Downloads: 0
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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!
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Kamado Joe Classic |
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01-19-2013, 10:19 AM
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#6 |
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On the road to being a farker
Join Date: 11-09-10
Location: Gladstone, MO
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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.
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01-19-2013, 10:48 AM
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#7 |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
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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!
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Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ |
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01-19-2013, 10:48 AM
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#8 |
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Knows what a fatty is.
Join Date: 08-10-12
Location: North Alabama
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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. |
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01-19-2013, 10:59 AM
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#9 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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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   Hard fat removed, Silver skin and fat cleaned up on under side of Flat  What was trimmed off  All cleaned up ready for the rub fat cap down Point to the left  On the pit, notice no probe in the brisket 
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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