Did my first brisket on the new Big Joe yesterday. Smoked with hickory chunks for about 12 hours. Wrapped at 180. Pulled at 200 and let it rest for 3 hours. Turned out great. Super moist and good flavor. The very bottom was a little overdone. I had the heat deflectors in place so I fire that may be a bit inevitable since this is not an offset cooker. I welcome any recommendations though.
by Ok-Contribution-6716
1 Comment
Looks pretty solid. Congrats! May want to get a better knife for slicing. On the kamado I typically cook fat side down to prevent any issue with over cooking. What temp did you cook at? I use the slow roller with the deflectors typically for smoking. If I use a deflector alone, I opt for a single full circle type instead of the half moons. If I have to use the half moons I would use a water pan.