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Old 05-31-2016, 10:51 AM   #1
Gunnyart
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Default Kamado Brisket Question

Okay so I'm pretty new to Kamado cooking and I did a brisket yesterday.

It was about 10 lbs after a close trim. Fat side down. No drip try. Never turned it.

I had the Vision Kamado regulated to about 250 avg. cooking with natural lump and a chunk of mesquite for flavor and the smoking deflector stone in place.

I used a remote probe thermometer set to alarm at 190 degrees.

It hit 199 (I didn't hear it going off at 190) in only 4 hours. I completely shut off the vents to let it begin to cool and rest the meat. Two hours later the internal temp was back down to 190 degrees. I never wrapped it.


Observations:
That's way too fast.
It was very good!
It wasn't dry like it had cooked too hot.

Question:
Did I just get lucky or this common for Kamado style brisket cooking.

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Old 05-31-2016, 10:52 AM   #2
czechgrubworm
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Following....
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Old 05-31-2016, 10:55 AM   #3
gonecoastal
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I'm in to see what kind of responses you get...

I always cook by temperature and disregard time. I've found that cook time can vary drastically between pieces of meat, even if they're the same cut and size.

Side note: Did you rest the brisket on the pit?
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Old 05-31-2016, 10:57 AM   #4
talltexasshoote
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If it turned out great get another brisket and try again. If it turns out great, you have the right method for you. If you need someone to test the brisket, I'm here for you.
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Old 05-31-2016, 11:00 AM   #5
bsills
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My egg cooks them faster than a regular pit also, only negative is you dont get time to build up a nice bark.
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Old 05-31-2016, 11:03 AM   #6
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I cook my competition briskets at 300 and they typically finish in just under 4 hours. They range from 208-212 when I pull them. Always moist, perfect smoke ring, and perfectly tender. If you can cook a brisket in 4 hours that is on the money every time, why go back to waiting around alllllll day and night on one? Sounds like you may have actually been hotter than the 250 you thought you were cooking at. If its not broke, don't fix it! lol
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Old 05-31-2016, 11:09 AM   #7
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Quote:
Originally Posted by TC View Post
I cook my competition briskets at 300 and they typically finish in just under 4 hours. They range from 208-212 when I pull them. Always moist, perfect smoke ring, and perfectly tender. If you can cook a brisket in 4 hours that is on the money every time, why go back to waiting around alllllll day and night on one? Sounds like you may have actually been hotter than the 250 you thought you were cooking at. If its not broke, don't fix it! lol
x 2 .... listen to the Pit Master
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Old 05-31-2016, 11:52 AM   #8
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Thanks.

Quote: "Side note: Did you rest the brisket on the pit?"

Yes just left it where it was and closed off the vents.

Quote: "Sounds like you may have actually been hotter than the 250 you thought you were cooking at."

My suspicion is the built in temperature gauge is inaccurate.
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Old 05-31-2016, 12:39 PM   #9
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Quote:
Originally Posted by Gunnyart View Post
Thanks.

Quote: "Side note: Did you rest the brisket on the pit?"

Yes just left it where it was and closed off the vents.

Quote: "Sounds like you may have actually been hotter than the 250 you thought you were cooking at."

My suspicion is the built in temperature gauge is inaccurate.

I never trust the built in gauge

I use the Maverick ET732 and run dual gauges ... 1 for the food and the other inside pit to monitor temps

http://www.amazon.com/s/?ie=UTF8&key...l_8w4o2bi3j2_b
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Old 05-31-2016, 01:04 PM   #10
Icedown12pk
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Quote:
Originally Posted by TC View Post
I cook my competition briskets at 300 and they typically finish in just under 4 hours. They range from 208-212 when I pull them. Always moist, perfect smoke ring, and perfectly tender. If you can cook a brisket in 4 hours that is on the money every time, why go back to waiting around alllllll day and night on one? Sounds like you may have actually been hotter than the 250 you thought you were cooking at. If its not broke, don't fix it! lol
What temp do you wrap at? And do you do foil or butcher paper?
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Old 05-31-2016, 05:26 PM   #11
rjet
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Sounds like it came out good like that and didnt have to wait all day.

I have the same grill and cooked my first brisket this weekend, just the flat side. Grill temp stayed a bit under 225 the whole time (bottom vent at 1 and top vent barely cracked) and never opened the grill until I pulled the brisket at internal temp of 191 over 10 hours later. What were your settings? Your temp smoker temp gauge might be off. Was probably the best brisket I have had, moist and tender. Even neighbor, wife and kid thought so.....unless they were just being nice. But the way that thing disappeared I dont think that was the case.


Last edited by rjet; 05-31-2016 at 05:40 PM.. Reason: Add pic
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Old 05-31-2016, 05:34 PM   #12
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Quote:
Originally Posted by TC View Post
I cook my competition briskets at 300 and they typically finish in just under 4 hours. They range from 208-212 when I pull them. Always moist, perfect smoke ring, and perfectly tender. If you can cook a brisket in 4 hours that is on the money every time, why go back to waiting around alllllll day and night on one? Sounds like you may have actually been hotter than the 250 you thought you were cooking at. If its not broke, don't fix it! lol
I have been recently converted to the hot and fast method, I find it to come out much juicier and the flavor, bark and smoke are the same as the low and slow.
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Old 05-31-2016, 05:51 PM   #13
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As others have suggested, check the calibration of the built in thermometer. They've been known to be waaaay off.

Also, was the brisket room temperature when you put it on? If so, that could have cut hours off the cook time.

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Old 05-31-2016, 06:19 PM   #14
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Can this fast method be done on a MES?
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Old 06-01-2016, 03:55 PM   #15
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Quote:
Originally Posted by Icedown12pk View Post
What temp do you wrap at? And do you do foil or butcher paper?
I wrap at 165 and I use foil.
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Old 06-01-2016, 07:10 PM   #16
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Did about an 11 pounder after trim Monday. Rolled at about 225 all day and took about 10 hours. Fat down and never wrapped it. Turned out great. Finishing internal was 185

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Old 06-02-2016, 12:06 PM   #17
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Quote:
Originally Posted by Rmccall View Post
Did about an 11 pounder after trim Monday. Rolled at about 225 all day and took about 10 hours. Fat down and never wrapped it. Turned out great. Finishing internal was 185

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185???? Was it not tough?
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Old 06-02-2016, 12:10 PM   #18
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It was borderline. Lol but not terrible.

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Old 06-02-2016, 03:29 PM   #19
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Going to cook a flat on my pellet smoker for the 1st time. Cooking at 225 till 165 IT then transferring to an aluminum pan using a rack. It will be injected before cooking and I will cover it if it looks dry. Cooking until 200 IT, then checking for tenderness. Pull and let sit for ar least a hour covered with a towel. Does that sound like it will work?
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Old 06-04-2016, 11:46 PM   #20
sir shovelhands
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Quote:
Originally Posted by TC View Post
I cook my competition briskets at 300 and they typically finish in just under 4 hours. They range from 208-212 when I pull them. Always moist, perfect smoke ring, and perfectly tender. If you can cook a brisket in 4 hours that is on the money every time, why go back to waiting around alllllll day and night on one? Sounds like you may have actually been hotter than the 250 you thought you were cooking at. If its not broke, don't fix it! lol
Previously, I'd never smoked a brisket at more than 235, but had to bake one (10 lbs) recently due to rain. I put it in a roasting pan (with rack) at 350 uncovered for an hour, then filled the bottom with a 1/2" of beef stock (homemade) and tightly foiled it at 275 for 4 more hours til it hit 195. Man was I surprised at how good it came out (even without the smoke flavor).

I think that experience, and your info has sold me. Next smoked brisket is going in at 275-300.
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Old 09-06-2017, 06:24 PM   #21
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I'm resting another brisket cooked on the Kamado.

Calibrated my thermometers and cooked at a range of between 250-260 for 6 1/2 hours to an IT of 189 before wrapping in paper. Shut off the vents and am letting it very slowly cool down on the grill.

I think its going to be good but I'll have to report back once I try it.
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Old 09-06-2017, 07:19 PM   #22
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I never claimed to be a competition BBQ'er and it probably doesn't meet a judges criteria but... Boy Howdy is that some guuud brisket!
The bark is set and candy like with a mahogany color
it doesn't fall apart but pulls easily
the smoke ring isn't real thick but it's there
if anything it's too juicy

As to technique I seen no need to smoke 15-20 hours if you can get these results in 6 1/2 plus a rest. This didn't hit the Kamado until 10:00am this morning.



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Old 10-07-2017, 09:03 PM   #23
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I have found my PrimoXL cooks a 12-14 lb brisket in 5-8 hours, way faster than my horizontal offset. The offset brisket tastes a lot better, but the ease of a kamado is a big factor.
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Old 10-22-2017, 12:36 PM   #24
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I've got a Big Joe and they cook awesome. And yes they are faster than an offset pit.
They hold heat better so they are more efficient.
If you want a thicker smoke ring put the brisket on colder .
Pork Butts come out really good too.

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