Recent content by Gebo

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  1. G

    First beef brisket

    Yes, still not as barky as I would like them.
  2. G

    First beef brisket

    Many excellent points. One thing I have found in doing 3 briskets (Big Timer, huh?) is I no longer wrap as my bark gets soggy when I do. Also, make sure it rests for at least 1 hour after cooking. I have only used 1/2 salt and 1/2 black pepper as a rub. I'm gonna add the garlic and onion next...
  3. G

    Brisket Time & Temp

    I have Big Joe II. I had heard they are gonna make one for the Big Joe II. I think you can use the Big Joe III in a II but it jams everything up.
  4. G

    Brisket Time & Temp

    My, am I an idiot? Well, maybe ignorant.... Based on yall's responses, I decided to recheck my dome thermometer. I calibrated it when I first got the Big Joe II and got it adjusted for 210 F based on my altitude. I have cooked 8 times since my initial calibration Guess what? My dome...
  5. G

    Brisket Time & Temp

    It really bothers me that on the Kamado Joe Forum they stress to only use the dome temp. They say the placement of the temp probe really affects the temp reading. Too close to the edge, too close to the meat, etc. Anyways, I'm gonna try and get the greatest distance between my diffuser and...
  6. G

    Brisket Time & Temp

    Yeah, today’s brisket was a burnt end bottom. You may be onto something. Maybe cook the fat side down?
  7. G

    Brisket Time & Temp

    This is what’s so confusing. At the Kamado Joe forum, they say ignore the grate temp and go by the dome temp. I’m starting to believe what you are saying.
  8. G

    Brisket Time & Temp

    Got my Kamado Big Joe fired up at this morning at 5:30 am . Got dome to 250 degrees. Thermoprobe on the grate said 350 degrees. Laid on my 47 degree brisket on at 6:00 am. At 9:00 am and the brisket temp is 195 degrees 3 hours into the cook. What should I have done to slow it down? Maybe...
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