Learned a lot today. First attempt at a brisket. 4lb flat on the Joe Jr. FOGO black bag with a couple pieces of cherry wood. Tried to keep the temp between 250-275. Hit a stall at 154 for a couple hours and kinda freaked out. ..foil boated after the first hour of the stall. Was in a rush to get dinner on the table and ended up pulling it at 197 when it was probe tenderish and only let it rest for an hour. It wasn’t a total failure. It was somewhat juicy and tasted great. Excited for next time. Definitely going to give myself more time. I don’t think I’m going to spritz as often. As you can tell by the temp swings I opened the lid way too often.
by BSaucer1
5 Comments
Looks great!
What thermometer do you use?
Good practice for the next time. Nice work with the jr.
Yea those temp swings are wild.
On a Kamado if you leave enough fat cap on there, you barely need to spray at all, especially for a shorter cook like this. A Kamado doesn’t move nearly as air as an offset, so it doesn’t dry out as much.
10hrs, out of curiosity how much did it weigh?
You don’t need to spritz at all in a kamado. You don’t need to boat either. Wrap at the stall is up to you.
Practice makes perfect you did great for the first time out.