Smoked a brisket on my Kamado yesterday. The temp stabilized good between 220-240 and it smoked about 13 hours before it hit 205 and I pulled it. No wrap. The stall seemed super long this time also.
I went fat side up for the whole cook. I had a diffuser above the coals but my only guess is the flame licked around it and maybe even caught the drippings on fire because the bottom 1/2" of the point was burn to the point of being inedible. The rest of the brisket was a bit dry as well.
I really didn't do anything different that the previous 50 briskets I've cooked that came out fantastic. SMH
I went fat side up for the whole cook. I had a diffuser above the coals but my only guess is the flame licked around it and maybe even caught the drippings on fire because the bottom 1/2" of the point was burn to the point of being inedible. The rest of the brisket was a bit dry as well.
I really didn't do anything different that the previous 50 briskets I've cooked that came out fantastic. SMH
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