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Recent content by ricam78
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I think you may be right. My UDS was good but I think this KJ is better. I will decide on my next smoke. I may try some ribs and then a pork butt.....if all goes as planned that will be a lot of beer time :)
Thanks guys. Wife wants the back patio to be cleaned up. So ill keep the Kamado and my Weber Performer. I think I can possibly squeeze 4 butts on it with the elevated rack option but it would be tight. I may change my mind if I can think of somewhere to store the ole UDS out of sight.
Picked up a lightly used Kamado Joe this past week, so had to give it a go this weekend. Trimmed, mustard lathered and then seasoned a packers brisket then threw back in the fridge for 24-48 hours until I was ready. Planned on starting really early on Friday since I was off, but drank too much...
those look great!!! Regarding the foiling, the general opinion or conclusion that I came to is use it if you need it. Either way, the brisket will turn out great....I love me some bark though.
Right at 12 hours. I didnt open it but once at 8 hrs to probe quickly though and it was 175. If I would have wrapped it would have been faster of course.
Thanks guys.
Regarding the splits, it works great. I just fill the basket with coals and then put the 2 small logs on the top op the coals and then drop my 8-12 lit coals in the middle of the basket. Lasted the 12 hours with no problem and had constant smoke the entire time. Might not be the...
It was time to smoke my first brisker EVER on any pit, so I took all of the "How To smoke a Brisket" info I could find all over the web into consideration and decided when I couldnt take it anymore to go with the K.I.S.S method.
Trim
Rub with yellow mustard
Apply dry rub
Wrap in plastic...