Cooked an 18 lb brisket and had to lay it on top of a rib rack due to the length. Ran it at 225 for 4 hrs and it fell into a stall at 160-ish. Put it in a foil boat and laid it in the grate without the rib rack (the meat had shrunk enough to barely fit). The Kamado temp went up from 225 to 250 and I kept adjusting to get it to stop any further temp rises. It ran about 7 hrs between 250 and 230. And I pulled it off at 203f (internal temp). Wrapped it in foil and laid it in a cooler for 6 hrs.
The results speak for themselves.
by Life_Estimate2755
4 Comments
https://preview.redd.it/gi03ww8gh70f1.jpeg?width=4284&format=pjpg&auto=webp&s=a4780c6008302127b1b659387ea185da6b8c3c76
Last shot before I was more interested in eating than photographing….. lol
Beautiful! KJ Classic?
Your 3rd photo literally made my mouth water.
Well done using the rib rack! You can attack just about anything! I have a KJC3 and a Joe Jr! They literally get a workout! The Jr. is great for small smokes/grills, cast iron cooks like chili and Mac & cheese. My 3 is for bigger proteins. Spatchcock chicken and turkey are awesome on it! Great job! Bob