- May 9, 2010
- 418
- 426
So I did another brisket point today from Trader Joe’s. I used some Oakridge Black Ops rub that I’ve never tried before. Kamado Joe set at 275°. Oak and cherry wood.
1. So first issue was that I had the probes in the top flap of meat, and when they were 175° I decided to take a peek just to see how it was looking. I decided to take my Thermapen and probe some areas and the bottom half of the point was already butter probe tender and reading 205-212! The top section however was still not probe tender and was only in the 170s. I was afraid that the bottom section would get over done, so I asked on the Kamado Joe Facebook page for advice and someone said I should separate the top and bottom section, so that’s what I did. I wrapped the bottom section in two layers of foil and put in my small igloo cooler packed with towels. It took the top section about another 45 minutes to get into the 200s. For the most part it was probe tender but there were a few small areas that were a little more stiff. I decided to pull it though since a majority of the meat was probe tender.
2. I left the Thermoworks DOT probe in the top point section to monitor temps while it’s in the cooler, and it seems like the temps are dropping faster that I had anticipated. Is it normal to see a fairly rapid drop off in temp? Dinner is still an hour away at time if this post and I’m in the mid 160s now.
3. Bark formation. Still disaponted with how bark turns out on brisket on the Joe. It never does get solid. It’s not wet or goopy either....tacky is the best way I can describe it. If I were to do a scratch test there will be tacky sections of rub that will come off. So I’m still concerned I’m not doing something right. Any thoughts about my process?
1. So first issue was that I had the probes in the top flap of meat, and when they were 175° I decided to take a peek just to see how it was looking. I decided to take my Thermapen and probe some areas and the bottom half of the point was already butter probe tender and reading 205-212! The top section however was still not probe tender and was only in the 170s. I was afraid that the bottom section would get over done, so I asked on the Kamado Joe Facebook page for advice and someone said I should separate the top and bottom section, so that’s what I did. I wrapped the bottom section in two layers of foil and put in my small igloo cooler packed with towels. It took the top section about another 45 minutes to get into the 200s. For the most part it was probe tender but there were a few small areas that were a little more stiff. I decided to pull it though since a majority of the meat was probe tender.
2. I left the Thermoworks DOT probe in the top point section to monitor temps while it’s in the cooler, and it seems like the temps are dropping faster that I had anticipated. Is it normal to see a fairly rapid drop off in temp? Dinner is still an hour away at time if this post and I’m in the mid 160s now.
3. Bark formation. Still disaponted with how bark turns out on brisket on the Joe. It never does get solid. It’s not wet or goopy either....tacky is the best way I can describe it. If I were to do a scratch test there will be tacky sections of rub that will come off. So I’m still concerned I’m not doing something right. Any thoughts about my process?