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Hobbes
philosopher chef
(174.48.166.212) on 7/12/2019 - 3:26 p.m. says: ( 8 views
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"A kamado thread, alright---high five "
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Message Replied To ==========
briskets, etc on kamado joe
got a kamado joe just before memorial day and I can't stop smoking. Here's what I've learned after 5 briskets
--I'm pretty confident the perfect temp for brisket is 225F. Aaron Franklin says 275F and he's smoked a ton more briskets than I have but he uses an offset smoker and i think that effects things.
--Don't look at the brisket for 6 hours but monitor your dome/grill temp and keep it stable.
--I wrapped brisket 2 & 3 in foil but won't again. I've pushed through the stall that happens around 160F without wrapping and the briskets come out perfect. Wrapping has twice yielded a tougher, less delicate, brisket that continues to cook well past 200F while its resting. Maybe I'll try butcher paper soon.
--i thought about my first rub WAY TOO HARD. I've settled on equal parts/volume kosher sea salt (because i can't find diamond!) and coarse black pepper and 2 tablespoons paprika per cup of S&P.
--burnt ends are fun but I've enjoyed briskets where i've trimmed the tough/hard fat very well and (on brisket 4&5) kept the flat and point together.
--a buddy tipped me off to the smartfire gizmo that uses a fan and keeps the heat from shifting all over the place. the coals on brisket 3 went crazy about 9 hours in and spiked to 300+F. I had to close the vents to get the temp down quick and it smothered the fire to near- not starting again point. The smartfire arrived before brisket 4 and I loved it. It feels a little like cheating but it lets me do work, maybe leave the house and not have to check the temp every 45 minutes-ish.
Pork Butts are really easy and I made awesome pork butt burnt ends last weekend. The rub i used on brisket also worked well on the whole butt - pulled pork.
Stubbs makes a rub with some kick I used on the butt burnt ends.
The first time I used the kamado i tried reverse searing some ny strips for the in-laws and destroyed those things; temp went to 550F in 10 minutes while i was talking to FIL and not paying attention. Wednesday night i did a couple ribeyes: pecan smoked at 225F to 115F, rest for 12 mins while coal temps go sky high, sear on lower grate for 90seconds each side.
if anyone's thinking of a high protein diet, one of these things & a costco membership goes a long way.==============================
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