Brisket
May 31, 2021 17:12:45 #
I love this stuff!
Out of the bag before trimming
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Trimmed and seasoned
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3:30 AM today
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Like magic - smoke ring, bark, juice
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the Juicy Point
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The brisket may be TX style, but the Burnt Ends are KC all the way!!!
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May 31, 2021 17:16:37 #
May 31, 2021 19:23:36 #
quixdraw wrote:
Yum! Nice job, that grill works a treat!
Yes it does! Thanks!
It is the best outdoor cooking apparatus I've ever used!
May 31, 2021 19:28:01 #
Gene51 wrote:
Yes it does! Thanks!
It is the best outdoor cooking apparatus I've ever used!
It is the best outdoor cooking apparatus I've ever used!
I'd have to have two grills, my wife dotes on that rotisserie chicken.
May 31, 2021 20:11:09 #
May 31, 2021 21:16:11 #
quixdraw wrote:
I'd have to have two grills, my wife dotes on that rotisserie chicken.
You can get a rotisserie for this:
https://www.kamadojoe.com/collections/accessories/products/joetisserie
May 31, 2021 21:18:32 #
John Lawrence wrote:
Well done, Gene. Your brisket looks juicy and delicious.
Well, six of us completely agree with you!
It was the first time I tried a hot and fast (10 hour) cook @275° with a 5 hour rest, wrapped butcher paper, then in towels and placed in a cooler. The temp of the meat was still 160°.
May 31, 2021 21:53:24 #
Gene51 wrote:
Well, six of us completely agree with you!
It was the first time I tried a hot and fast (10 hour) cook @275° with a 5 hour rest, wrapped butcher paper, then in towels and placed in a cooler. The temp of the meat was still 160°.
It was the first time I tried a hot and fast (10 hour) cook @275° with a 5 hour rest, wrapped butcher paper, then in towels and placed in a cooler. The temp of the meat was still 160°.
It looks like your new grill is the perfect tool for you to create countless delicious meals.
Jun 1, 2021 05:03:14 #
John Lawrence wrote:
It looks like your new grill is the perfect tool for you to create countless delicious meals.
My wife thought I was crazy - but since I used a stimulus check, it didn't come out of the budget so she went along with it. Until she took her first bite of something I made. She never mentioned the cost or gave me the stink-eye again!
Jun 1, 2021 06:03:56 #
Wow, that looks delicious! How difficult is it to use that grill? Do you have to babysit it the whole cooking time etc?
Jun 1, 2021 06:55:42 #
Looks delicious! When I was stationed in Japan 50yrs ago I bought two of those kamado pot grills for $25 apiece, hauled them aboard are aircraft and brought them home. Dropped one unloading it, destroyed, but used the other one for about 30 years before it finally crumbled.
Jun 1, 2021 06:56:22 #
Love the start to finish presentation, Gene. Looks like you achieved the perfect degree of “doneness”.
Jun 1, 2021 07:58:55 #
Jun 1, 2021 08:15:26 #
Fstop12 wrote:
Wow, that looks delicious! How difficult is it to use that grill? Do you have to babysit it the whole cooking time etc?
Thanks!
It's actually pretty easy out of the box. It takes about 30-45 mins for it to settle down to a cooking temp. I used 275° for this cook. I used a wireless thermometer to measure the temp at grill level, since the dome thermometer is very inaccurate (dome temp can vary as much as 50° from grill temp). You can do stuff while it is cooking, just keeping an eye on the temp. I bury the seasoning wood down in the bottom of the charcoal basket, so when the fire hits it the temp goes up a bit, at which point I can damp it down adjusting the bottom and top vents.
I've already made my family aware of my birthday wish -
https://www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-2-pro-kit-thermometer.html
When coupled with the optional fan, this thing will maintain the target temp within ±5° until you run out of fuel - which at 275° would have been around 22 hours - or longer with more than 3/4 load of charcoal. You can even program the temp based on meat temperature, so that when the brisket hits the stall - around 160° - it can bump the temp up to "power through" the stall and get you to 203° meat temp without having to remove and wrap. I now do that manually, but having the thermometer do it is even better and more accurate.
The thermometer/fan combo makes it truly "set it and forget it"
The thermometer does it's job well for smoking and roasting - timed cooks - but is generally unnecessary for searing and pizza. I have made pizza at 900° - which cooks in about 90 secs for NY style thin crust.
It pays to spend the extra $$ for the premium brands - Kamado Joe, Big Green Egg, Primo - who have been at this for a while and have impeccable customer service. Costco has a knockoff - outside it looks like a red Kamado Joe, but inside it looks like a Big Green Egg - with a one-piece firebox. At around $700 it is $500 cheaper than the premium stuff - but I wouldn't trust it.
Using good charcoal is key to getting consistent results - I use quebracho, from South America. The better brands - Jealous Devil, Harder, Kamado Joe XL Chunk - have nice large chunks of wood that burn long and hot. The cheap stuff has lots of crumbles and unburned wood, along with non-wood junk. For flavoring, I like apple and cherry for poultry, hickory and apple for pork, and post oak+hickory for beef. I also like mesquite, but it has fallen out of vogue because of its distinct flavor. For the brisket, I used 4 chunks of post oak.
Jun 1, 2021 08:17:40 #
nimbushopper wrote:
Looks delicious! When I was stationed in Japan 50yrs ago I bought two of those kamado pot grills for $25 apiece, hauled them aboard are aircraft and brought them home. Dropped one unloading it, destroyed, but used the other one for about 30 years before it finally crumbled.
Thanks! The ceramic part is guaranteed for life to the original owner - if the company lasts that long. But 30 yrs is likely going to be longer than I'll be around.
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