I smoked a brisket, pork butt, and ham for Easter. Using a Thermapro leave in thermometer (as I couldn’t get the Thermaworks in time) I smoked the two. I followed the general directions of both Capt. Ron, Aaron Franklin, as well as other Kamado centered people… brisket was at 165° within 2 hours, and the egg was only at 245-255°, it climbed to 170° then stalled for approximately 4 hours…I sprayed twice with ACV in parts I felt looked dry. I wrapped it in BGE pink butcher paper when I noticed the the brisket coming out of the stall… I hesitated as I was not getting the bark I would like. Ultimately it took approximately 7 hrs 45min to reach 207° internal… the whole time the fat cap was down… I felt I should do that it being my first time. Overall it was very tender, just slightly dry in the Flat, but quite moist in the point.
The pork but I cooked the exact same way, but used a Weber rub on it and bonded it with Truff Hot sauce. Beautiful bark and took about 11 hours total. I wrapped it at 165° and pulled it at 201°. Wrapped both the brisket and butt in foil and towels and put them in a cooler to rest. Approximately a 4 hour rest period on the brisket, and 2 on the pork butt. Overall Devine pulled pork. No need for sauce. Bark was great…
The ham was an afterthought, I just made a glaze and smoked it covered for approximately 3 hours. The glaze soaked in and the smoke was very light… mainly did it so I didn’t have to give up oven space/heat up the house lol.
I’m not mad with the results considering it is my first brisket ever, and first smoked pork butt. Also considering I’ve only had my egg for 6 days total…
Nonetheless everyone ate it and thought it was great so that’s all that matters I guess…
Smoked with Pecan wood and a couple handfuls of Bourbon Barrel chips… Fogo Premium charcoal, and what was left of my BGE charcoal…
by fleur_de_sel_8
1 Comment
165 in 2 hours seems fast, what was your dome temps