Beef Brisket on my new Kamado Ceramic. First Q with Charcoal as I normally use a GMG.
Been test running it all week at my workshop, and could control temperature within +-2'C
Prepared the Brisket as to Bearcavers Brisket, cross score fat rubbed ion SPO.
Kamado running at 105'C
Using Lump Charcoal, here's the first mistake used up some old Charcoal with new.
Used GMG Texas Blend Pellets.
First three hours of cook no problem, then started to get an alarm cooking temperature had dropped to 83'C.
Removed diffuser plate, plenty of Charcoal, but dropping temperature???
Got my electric heat gun out and used it to blow air onto Charcoal to get a good "Furnace Going" reassembled grill and continued cooking. Temperature reached 71'C in six hours, foiled Brisket with Apple Juice, BBQ Sauce and Worcestershire Sauce.
Returned to grill.
Next check on grill, temperature had shot passed 105'C Upto 135'C, and Brisket was at 98'C. Closed all vents a down and let Brisket sit for 30 Mins.
Removed Brisket, and wrapped in a towel for 1 1/2.
With not a lot of confidence, unwrapped Brisket, and after reading Franklins Book, learnt the correct way to slice a Brisket.
Well, how do you think it turned out?
AMAZING! Moist, melt in the mouth tenderness!
Lessons learned, never mix New and Old Charcoal!
Smokin Monkey 🇬🇧