Smoking my first brisket and it's my first time using my new kamado with Q-view

[onewondershow]

I bought a 9# brisket from Costco, I did nothing to it but apply mustard and Bilbo's rub and put a beef broth water pan on the lower rack and a grill stone below that as the heat deflector.. Lit the kamado at 10:45am and put the brisket on at 11:30.it leveled out around 247 +/-10 on my maverick. I used a combination of ro and cowboy lump  and hickory wood chunks, because I only had the end of a bag of each. I think I need to add a bit of sealant to the bottom vent as I have read this is a common problem and I could not get temps any lower.

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

Drank a few beers and waited about 4.5 hours before opening it to add the probes to the meat temp was at about 150.

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

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• onewondershow
• Mar 30, 2013

I have not opened the grill since putting in the probes. The anticipation is killing me. Grill temp is holding steady at 239 +/- 5. It has been in the stall for more than 2 hours now. My 2 probes read 151 and 160 for the meat temp. I have chosen not to wrap the meat I am in no rush as it's for dinner tomoroow night. I started with a 24 pack of buds this afternoon and I am working my way through it while I wait.

 

[geerock]

Just a little advice with brisket.... its one of those things where its best when its wrapped for an hour or two off the cooker and then served. Pork is great a day or two (or more) later. Brisket? Slice and serve hot out of the wrap. Just my humble opinion. Good luck with the new cooker.

 

[onewondershow]

I do plan on foiling and wrapping in a cooler for a few hours, just not foiling while its smoking
 

 

[mike5017]

Lookin Good...great pics, bet its going to be awesome!

 

[onewondershow]

So here is my update a bit late because of Easter. My brisket stalled for around 2.5 hours at around 155 degrees. At around 3 am I brought the brisket in the house to Finnish the last few degrees wrapped in foil. I passed out and my maverick never went off so it had gone all the way to 210 and 215 degrees so I pulled it out and rested it in the oven for 2 hours wrapped in foil and towels. My wife moved it from the oven to the fridge and we reheated it in the oven at 225 till IT of 140 that night. The meat was tender and juicy with a nice flavor but was a bit over done as is to be expected from the fact that it went all the way to 215. I will say it was still very tasty. I forgot to take pics when it came off so the best I could do was a few cell shots at the table.

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• onewondershow
• Apr 1, 2013

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• onewondershow
• Apr 1, 2013

Here were some roasted potato's done on a cast iron pizza pan in the kamado.

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• onewondershow
• Apr 1, 2013

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• onewondershow
• Apr 1, 2013

The rub was good but a bit to salty for my family, I think next time I would try less salt. Later today I am going to make some finishing sauce and cover it with that when reheating leftovers.

Overall this was a lot of fun and I really like the kamado. I will be sealing the bottom vent today to help me fine tune low and slow temps. This cooker was amazingly efficient in holding temps. 10:30 am till 3:00 am the next day and I never had to add anymore fuel. In fact there was still coals left that if I had done a better job piling them up in the beginning probably would have burned all the way but they were scattered around the outer edges.

 

[pgsmoker64]

Nice looking brisket...

It's a shame about the overcook but these things happen!

Hang in there.

Bill