Brisket and Pig Candy on the Jumbo Joe (w/PrOn)

sliding_billy

sliding_billy

somebody shut me the fark up.
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Found a nice 3lb piece of center cut brisket in the "reduced for quick sale" section the other day and thought it would make for a nice ring of fire cook on the Jumbo Joe. Still had a good amount of coal left when it was done this morning, so I did a couple of pans of pig candy.


Great marbling


Home brew brisket rub


Started the ring with the "hair dryer"


Wrapped at around 160 (forgot to take a picture before wrapping)


Heat and coals left... what to do?


Rested and unwrapped


Just fatty enough


Get in my belly!


Still a few coals left...


When all else fails... Pig Candy!


2 batches later
 
That is a very nice kettle cook, showing the potential of the kettle to great advantage.
 
A weber kettle cooking something like that. :thumb:
That brisket is fantastic!! Really nice smoke ring!!
 
brisket on jumbo joe? looks like you didnt have to add any coals wow. how did you monitor temp?
 
bradymartin said:
brisket on jumbo joe? looks like you didnt have to add any coals wow. how did you monitor temp?
Click to expand...

I ran for 3.5 hours using my hands against the lid as the thermometer (I put the bottom damper to half about an hour in when I could barely palm the lid for a second meaning it was getting up into 300+ land). It was ready for wrap the first time I opened the lid. I checked it in an hour, and it was still a little tight. Another 45 minutes, and it was just right. Opening the damper and sucking a bunch of air in when I pulled the brisket got it ready for the dogs and pig candy at higher temps (could almost not touch the lid at that point so probably about 400). All told, I got about 8 hours out of the ring (moved the coals to the center at the end). Without opening the lid and playing with the coals, I could have probably got 8.5 to 9 hours at 250-275.
 
sliding_billy said:
I ran for 3.5 hours using my hands against the lid as the thermometer (I put the bottom damper to half about an hour in when I could barely palm the lid for a second meaning it was getting up into 300+ land). It was ready for wrap the first time I opened the lid. I checked it in an hour, and it was still a little tight. Another 45 minutes, and it was just right. Opening the damper and sucking a bunch of air in when I pulled the brisket got it ready for the dogs and pig candy at higher temps (could almost not touch the lid at that point so probably about 400). All told, I got about 8 hours out of the ring (moved the coals to the center at the end). Without opening the lid and playing with the coals, I could have probably got 8.5 to 9 hours at 250-275.
Click to expand...

ok i want a jumbo joe when sales are on
 
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