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 misted it?
I wrapped in in butcher paper at 190 degrees.
It got to 210 in 5 hours with dome temp between 240-260. I shut off the grill air and vent and left the brisket in the heat for 1 hour. Removed and it is resting in a cooler.
What could I have done wrong? It seems I am overcooking all my meat.
I did do the boing water temp check for my dome thermometer and adjusted in accordingly.
It just seems my grill temp is alway way higher than my dome temp. The grate temp will "always" be at least 75 degrees higher than the dome temp.
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 misted it?
I wrapped in in butcher paper at 190 degrees.
It got to 210 in 5 hours with dome temp between 240-260. I shut off the grill air and vent and left the brisket in the heat for 1 hour. Removed and it is resting in a cooler.
What could I have done wrong? It seems I am overcooking all my meat.
I did do the boing water temp check for my dome thermometer and adjusted in accordingly.
It just seems my grill temp is alway way higher than my dome temp. The grate temp will "always" be at least 75 degrees higher than the dome temp.