Smoked a 14 pound packer on the Kamado sat night.
Turned out great! Family loved it.
Been smoking briskets for about 20 years now, but this is the first on the Kamado.
Details:
Trimmed up the packer ready for marinade.
Marinade, 1 cup soy sauce with onion and garlic powder, with 6 hr marinade time in the fridge.
Fired up the grill after brisket was set out for 2 hours to allow it to get closer to room temp.
Fired up grill and loaded with plenty of Cowboy lump and 6 large pieces of hickory from the tree in the front yard we had to take down last year.
Set grill for 235 using the Flame Boss 200 wifi as this was going to be an over night cook. Had lots to do on Sunday so decided to cook overnight. First use of flame boss as well after initial trial burn in grill.
Put brisket on at 8 PM, with a dry drip pan and never opened the grill until 4 AM when I set my alarm to check on what was going on with the cook. All was well, temp steady.
Got out of bed at 7 Am to check cook and it looked great. Plenty of juice in the pan from the fat rendering without any burning or scorching and meat was up to 185. It was getting close. Pulled brisket at 0930 with internal temp of 200 degrees. Brisket was never wrapped in foil and was completed as put in. I never liked the foil method of cooking a brisket.
Anyway, it came out great, pics do not show the juicy-ness as I like to keep the cutting board clean with paper towels when cutting up a cook.
Thanks for reading,
Qdog66
Turned out great! Family loved it.
Been smoking briskets for about 20 years now, but this is the first on the Kamado.
Details:
Trimmed up the packer ready for marinade.
Marinade, 1 cup soy sauce with onion and garlic powder, with 6 hr marinade time in the fridge.
Fired up the grill after brisket was set out for 2 hours to allow it to get closer to room temp.
Fired up grill and loaded with plenty of Cowboy lump and 6 large pieces of hickory from the tree in the front yard we had to take down last year.
Set grill for 235 using the Flame Boss 200 wifi as this was going to be an over night cook. Had lots to do on Sunday so decided to cook overnight. First use of flame boss as well after initial trial burn in grill.
Put brisket on at 8 PM, with a dry drip pan and never opened the grill until 4 AM when I set my alarm to check on what was going on with the cook. All was well, temp steady.
Got out of bed at 7 Am to check cook and it looked great. Plenty of juice in the pan from the fat rendering without any burning or scorching and meat was up to 185. It was getting close. Pulled brisket at 0930 with internal temp of 200 degrees. Brisket was never wrapped in foil and was completed as put in. I never liked the foil method of cooking a brisket.
Anyway, it came out great, pics do not show the juicy-ness as I like to keep the cutting board clean with paper towels when cutting up a cook.
Thanks for reading,
Qdog66
