Will doing my first brisket not big 1.8 kg. Started at 5.40am this morning. Under torch lighting. It's amazing every time I do a cook now it holds temp the whole time this morning thought I'd lay back in bed for a while and The Mavericks beeping it's head off. More photos to come.
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First Brisket
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Re: First Brisket
Awesome photos Dane...as always....can't wait to see the results
I have a frozen brisket Point in the freezer that needs cooking...I have 3 days off this weekend.....hmm...time for a defrost now me thinks.
Hopefully the kettle will shine for me this weekend.
Good luck with it Dane
Davo
I have a frozen brisket Point in the freezer that needs cooking...I have 3 days off this weekend.....hmm...time for a defrost now me thinks.
Hopefully the kettle will shine for me this weekend.
Good luck with it Dane
Davo
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Re: First Brisket
OK big big problems today 50% my fault maybe. Ok I got it up to 275F then it dropped to 250 and 225, so I got up, gave it a little more air. Got to 252 then in 30mins went to 190 160. Had to take it all apart and light it again. Ahh. This time I used jiffy starters, got it to 320 then down to 275. It's at around that Mark for 45 minutes. I had to go to my dad's house this morning for approximately one hour so I was hoping things would be ok, came back to find its on 108. Talking apart again no redness in the coals at all. So the third time lit it up used 4 starters, weighted to the temperature at which 360 red glowing Coles everywhere. Got the temperature down to 330 and put the meat back on. Trying now to get it to 275 without going out. OK this is where I think my problem is or was. Last night when I got it ready for this morning, I realised I had run out of Gaganis Redwood lump charcoal. When I first brought my kamado i purchase 2 boxes of chargriiller lump, had temperature issues the first few times I used it, someone here said I should change charcoal and from that day onwards I've been using Garganis and never had a problem. So maybe it's my stuff up with the bag charcoal still sitting in my shed
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Re: First Brisket
I use a BBQ guru to control my temps for longer cooks (briskets etc)... Gotta love em!
My Komodo Kamado holds it temp pretty well but I cant check every half hour (especially not on an 11 hour cook...)
Happy BBQ-ing, Paul
My Komodo Kamado holds it temp pretty well but I cant check every half hour (especially not on an 11 hour cook...)
Happy BBQ-ing, Paul
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Re: First Brisket
Came out tasty, maybe a little over done. But also warmed it up in oven for 30 minutes. Crust was tasty.
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Re: First Brisket
Pretty darn good for the first go at it.....don't know how I'm going to do....
I'll have to use every techniques I've ever learnt i reckon
I'll have to use every techniques I've ever learnt i reckon
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Re: First Brisket
The Chargriller charcoal is from Vietnam.
It’s ok charcoal to start off with for beginners.
There’s better stuff around at a cheaper price.
Don’t be too surprised if the temp problem is due to moisture in the charcoal.
Blend it with some of the good charcoal to use it up.
Nice work with the brisket. It hard to cook with a small cut. I think the comp guys like to use bigger size Eg 5kg.
It’s ok charcoal to start off with for beginners.
There’s better stuff around at a cheaper price.
Don’t be too surprised if the temp problem is due to moisture in the charcoal.
Blend it with some of the good charcoal to use it up.
Nice work with the brisket. It hard to cook with a small cut. I think the comp guys like to use bigger size Eg 5kg.