just finishing up some salmon on my Kamado Akorn and figured I'd join up here...
smoked a brisket last week in 0 degree weather and had no problems whatsoever...very pleased with this indirect set up.
anyone else have comments on the Akorn??
I've got a "Char Griller Akorn". Love it. Next step for me is a Primo XL oval but the Akorn is a great stepping stone. Demands a bit of attention throughout the smoke but will do the job.
Double smoked ham.
Spares. Mine gets a lot of use. Lots of "bang for the buck" at $300.00.
Thanks Gary. The rack of spares actually got a little too done. I checked them by twisting a bone and it slid right out. I usually pull them shy of fall off the bone but I foiled that rack and they got done earlier than I expected. Very edible though.
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
It is possible to overcook any piece of meat. There is a group of folks who regularly cook meats at higher temps. (I wouldn't worry much about some length of time smoking / cooking at 300*). With brisket, especially, you will get better results cooking to tenderness rather than a predetermined Internal temp.
Keeping an eye on the IT is a good measure of when to start probe testing for tenderness. With brisket, depending on my "feel" for the particular piece of meat, I will start testing it by running a toothpick or similar thin probe into several different areas of the flat, (On a full packer). When the probe goes into the meat with virtually no resistance I figure she's done. Take it off the smoker, wrap it up and put it in a cooler to rest.
When it's time to slice and plate I only slice as much as is needed at any given time. Juice left in the meat can run out if you slice up the whole thing right off the bat.
Meat quality also has some bearing on overall juiciness/dryness.
I have not smoked a full packer, (10 to 16 + pounds), that took less than 1 1/2 to 2 hours per pound to finish.
I am not the most experienced brisket smoker around here. Hopefully some of our more experienced brisket smokers will add their thought's.