ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-11-2011, 06:46 PM   #1
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default Kamado/Egg brisket point

OK guys, I am going to give my Kamado Joe a workout tomorrow and try a big point I scored at the local butcher. I have a nice 8lb point, trimmed and rubbed down...going to set the Kamado at 225/250...anything different I need to know on these cookers? I have competed with pellets and offset but this is my first try at doing a point on the kamado. The goal is burnt end sammiches for tomorrow night.

Same methodology? Wrap at 160, cut and chop at 195 and two more hours in foil and sauce? Any advice is appreciated, just a fun cook, looking for other ideas.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 03-11-2011, 07:25 PM   #2
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Downloads: 0
Uploads: 0
Default

Sounds good to me! You going to chop the whole thing? Don't forget a few wood chunks.
__________________
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Unread 03-11-2011, 07:44 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

That sounds like a plan to me also.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 03-11-2011, 07:44 PM   #4
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

Yep, I have some mesquite soaking right now so I get some good, long smoke flavor out of it. going to chop the whole thing. I figure why the heck not right? Just haven't done one on the kamado yet and didn't know if I was missing anything in my process. Drip tray or no?
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 03-11-2011, 07:54 PM   #5
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Downloads: 0
Uploads: 0
Default

I would use a drip tray to keep the juices from making a mess on your heat deflector (assuming you have the KJ heat deflector) & unwanted odors from the burning juices. Personally, I've stopped foiling my points as I think I get a better bark without foiling it and with the fat content in the point it doesn't dry out in my BGE. I've foiled them before and they come out fine but the bark doesn't seem as pronounced for me.

I have avoided mesquite on long smokes since it is so strong. If you're using it, I'm assuming you've used it before on long smokes & you're ok with it.
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Unread 03-12-2011, 07:35 AM   #6
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

She's sitting cozy right now, pit temp at 230 and leveled out, probes in, steady stream of beautiful loveliness coming from the daisywheel...it's a beautiful thing. Time to head back to the couch for a nap and just let that brisket enjoy the outdoor sauna.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 03-12-2011, 09:18 AM   #7
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

I would skip the foil also. I would rather have the nice bark.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 03-12-2011, 11:51 AM   #8
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

Yeah, I thought since I am doing burnt ends, I am just going to leave it be without foil. She's sitting at 145 right now IT and 222 on the pit. Just right.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 03-18-2011, 09:19 PM   #9
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

YouTube - Burnt ends on the Kamado Joe

Excuse the music, it just seemed appropo at the time. Love this grill.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
what is this? egg? kamado? boatnut Q-talk 19 04-13-2008 02:07 PM
cooking in a egg/kamado eagle697 Q-talk 5 03-30-2008 11:33 AM
Any Primo Kamado users out there? (like the Big Green Egg) auscos Q-talk 1 02-12-2005 03:07 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:16 AM.


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.
no new posts