Hello,
Just got a BlackJack Joe's kettle for BBQ, and wondering about wether it makes sense to finish off smoked meat (brisket and ribs) after wrapping in the kettle.
I have finished briskets in electrical oven and held there as well for hours with good results, however oil dripping in the oven is a mess to clean and gives a load of smoke and burning smell in the home even with a foil coated tray it'll just smoke from the heat.
Kettle I presume should be easy to set the temp to 260-280 and will require less fire control as a bed of coals would last couple hours easily.
My only concern is the heat coming up from below vs smoker or electrical oven where I get heat from above and below as well as a good heat distribution from the fan. Kettle heat will be from below only which worries me for risk of drying the brisket lower side, however as its wrapped and placing coals a bit to the side might just work i believe.
I still have to try the kettle and work out if temp control is indeed reasonably easy. Having to maybe add coals just once during the 3-4 hours cook and also saving on wood i believe are worth a try? Let me know your thoughts or any tips if you tried that .
Thanks
Just got a BlackJack Joe's kettle for BBQ, and wondering about wether it makes sense to finish off smoked meat (brisket and ribs) after wrapping in the kettle.
I have finished briskets in electrical oven and held there as well for hours with good results, however oil dripping in the oven is a mess to clean and gives a load of smoke and burning smell in the home even with a foil coated tray it'll just smoke from the heat.
Kettle I presume should be easy to set the temp to 260-280 and will require less fire control as a bed of coals would last couple hours easily.
My only concern is the heat coming up from below vs smoker or electrical oven where I get heat from above and below as well as a good heat distribution from the fan. Kettle heat will be from below only which worries me for risk of drying the brisket lower side, however as its wrapped and placing coals a bit to the side might just work i believe.
I still have to try the kettle and work out if temp control is indeed reasonably easy. Having to maybe add coals just once during the 3-4 hours cook and also saving on wood i believe are worth a try? Let me know your thoughts or any tips if you tried that .
Thanks