AdamG Posted June 28, 2020 Share Posted June 28, 2020 I managed to cook a Beef Brisket low and slow with good results! I put the brisket in the kamado last night (saturday) at 8:30pm once I got it stable at 225F. wrapped at 12pm. A little earlier than I wanted...but didnt want to stop up any later. Temps started to drop at 8am this morning due to ash build up....cleaned it out and topped it up quickly. Took it out at 2pm with an internal temp of 192F, wrapped and rested for 2 hours. It took just over 17 hours but happy with the results The smokey flavour was a little more subtle than I expected but Im still learning in that area Thanks Adam 3 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 28, 2020 Share Posted June 28, 2020 Smokey flavour was probably due to the early wrap. Looks Great 👍 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 28, 2020 Author Share Posted June 28, 2020 22 minutes ago, Smokin Monkey said: Smokey flavour was probably due to the early wrap. Looks Great 👍 That makes perfect sense! thank you very much Quote Link to comment Share on other sites More sharing options...
Handyjayes Posted June 28, 2020 Share Posted June 28, 2020 Got great colour on that Adam... Was it really soft? Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 29, 2020 Author Share Posted June 29, 2020 yeah it came out great. It was mostly the flat part of the brisket although there was a bit of the point. The point was super tender😎 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 29, 2020 Share Posted June 29, 2020 Very good, well done. I agree more smokey if you do not wrap but then it will take longer too, of course. yes the point is more tender but both have there own flavour and texture strengthen. Love brisket 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 29, 2020 Author Share Posted June 29, 2020 40 minutes ago, Justin said: Very good, well done. I agree more smokey if you do not wrap but then it will take longer too, of course. yes the point is more tender but both have there own flavour and texture strengthen. Love brisket i thought there was a slight flavour difference when I tasted it. I thought it was just me lol Quote Link to comment Share on other sites More sharing options...
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