Actually I haven't thought of that but no I'm not going to grill a bowl of cereal. Because doing that would be an attack on a child's food and I don't attack children's food
Weak sauce is weak. lol
Actually I haven't thought of that but no I'm not going to grill a bowl of cereal. Because doing that would be an attack on a child's food and I don't attack children's food
Brisket is an extremely tough cut of meat.@KingBlack why do you want to do a 20 hour cook when you could go hot and fast and be done in 8 or less?
Brisket is an extremely tough cut of meat.
I guess you can make an argument for either one because it comes down the preference. The reason that brisket and other cuts of meat like pork shoulder and pork butts take so long to get them the way I want it is the last 1%. Pork butt for example is safe to eat with an internal temperature of 165 degrees. You can get it there on a 7lb piece of meat in about 5 hours.
When I do it I cook it at 225 degrees. It takes about eight or nine hours at that temp to get an internal temperature safe to eat but it takes another 3 or four hours to get it from 165 to 195. By all measures this meat is cooked and ready to slice. Getting it from 195 to 205 internally is a challenge and it takes a very long period Of time. At-205 the tendons literally melt away and that's how you're able to pull the meat apart with ease. Again it's a matter of preference but I like it so soft and tender that a fork can pull the meat apart
For a cheap Kamado, those are suppose to work OK.
Get Kamado Joe big block XL charcoal. Only use big block.
Get Bluetooth temperature sensors like igrill, with at least two sensors, one for the meat, one for the dome temp.
get a blow torch to light the grill. For a low temp long session, just light a 3-4” area in the middle and let it come up to temp over 30 minute to an hour. When bringing it up to temp, choke off the air when you get within 50 degrees of your target. If you get over temp it’s a bitch to bring the temp down.
Take your time and plan ahead.
for your first long cook, prepare by doing a fire without any meat to learn how to maintain 225-250 degrees for 20 hours, so you don’t ruin your first cook.
If your long cook finishes early. Wrap in aluminum foil, then wrap in sacricial bath towels, then put in a sacricial empty insulated cooler to keep it warm.
wrap your ceramic stones in aluminum foil to keep them clean.
Learn how to reverse sear a steak.
Always clean out the ash before each cook.
Don’t waste your time grilling supermarket meats, go to a butcher.
Start with only minimal additional smoke woods and decide what works for you
Thanks. Again, I'll say what I did when I started my comment. It's all about preference. And that's what I prefer to do with my brisket. And thanks for hoping it turns out wellI can tell by your words you think I am a novice. I've been making BBQ for several years now. All I am going to suggest from here is that you go look up some videos by Harry Soo and go from there. 225-250 and riding out the the stall is the old way of going about it. Additionally if you think 205 is the magic temp you've got some learning to do. Feel first, temp second and never to time. My last two briskets weren't ready until 207-209 and turned out perfect.
However you do it I hope your brisket turns out juicy.
That's the great thing about grilling/smoking, there are always different ways to get there. I've had killer food off of an old smokey up to a big stick burner. As long as I get to eat when it's done I don't care much about how it got done.It's all about preference.
Yep. Follow this advice, KingBlack is on point.Brisket is an extremely tough cut of meat.
I guess you can make an argument for either one because it comes down the preference. The reason that brisket and other cuts of meat like pork shoulder and pork butts take so long to get them the way I want it is the last 1%. Pork butt for example is safe to eat with an internal temperature of 165 degrees. You can get it there on a 7lb piece of meat in about 5 hours.
When I do it I cook it at 225 degrees. It takes about eight or nine hours at that temp to get an internal temperature safe to eat but it takes another 3 or four hours to get it from 165 to 195. By all measures this meat is cooked and ready to slice. Getting it from 195 to 205 internally is a challenge and it takes a very long period Of time. At-205 the tendons literally melt away and that's how you're able to pull the meat apart with ease. Again it's a matter of preference but I like it so soft and tender that a fork can pull the meat apart
@KingBlack why do you want to do a 20 hour cook when you could go hot and fast and be done in 8 or less?
Uh,that is how BBQ looks.Because he prefers his meat to be charred to a crisp. Did you see that pic on page one? LMAOOOOOOOOOO
Nothing quite like eating a brick of charcoal!
He's correct. Brisket takes time to do right.
I can tell by your words you think I am a novice. I've been making BBQ for several years now.
Uh,that is how BBQ looks.
@Morgan what part of Tx? Was at my niece's high school grad last year and dined at a few places in Austin.
WTF is goin on in here? Sounds like The Princess Bride, BBQ edition.
Are you suggesting Soo > Aaron Franklin?
I legit laughed at this one.
First off at NO point did I ever make a single comparison between the two.
However, since you asked as far a instruction Harry is leaps and bounds ahead of Franklin IMOP. I've learned more from Harry than anyone else on YouTube hands down. If you want to know WHY to do something or WHY something works Harry is the guy.
Additionally, Harry provides high quality instuctional content for free. You want something similar from Franklin? Pay for it through the master class site. I would never pay for a class from Franklin because his instruction is not on the same level. I don’t care if he has a restaurant, doesn't mean a thing in regards to instruction.