Got a Big Joe III a couple weeks ago, and have been practicing with pork ribs and decided it is time to practice a brisket. I bought a 20lb choice brisket from Costco, trimmed it myself and then let it dry brine with Meat Church Holy Cow BBQ rub for 24 hours. I had my temp between 225-250 but it definitely fluctuated over the cook, I couldn’t get it to stabilize. Also, it started stalling around 140-150 and I think I let it ride too long before wrapping it.
The result wasn’t terrible for a first time, but definitely came out dry. I think the opportunities for improvement are mainly once it stalls, wrap it. Also, I could have trimmed it better. Curious for any other feedback/advice.
by weeleeyumm
2 Comments
Let the joe come up to the temp you want for like 40 minutes to stop it from Yo-Yo’ing. The stall seems like it takes forever, but just wait it out. It will come to the temp you want. All in all, what you have thee looks pertty darn tasty. nice work. Happy smoking!
Steak and eggs 🙂 I did the same thing with my first brisket (and many others) by over cooking. The temp spikes in the Kamado are VERY difficult to control for me. My guess: good charcoal helps. Get a FATTY brisket, I found that helped. I *think* a ton foil boat would help as well. I was able to get my act together for dino ribs and two briskets in the Kamado. A whole turkey is easy in the Kamado as well. Finally got a stick burner last year. Absolutely. Love. It. It’s a breeze to cook in. But it’s a pain in the ass to maintain. lol. Pick your poison 🙂