Re: Best Ever Brsket
Posted: Mon May 15, 2017 5:23 pm
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Best Ever Brsket
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Re: Best Ever Brsket
Posted: Wed May 17, 2017 8:07 am
Chasdev wrote:I just copied what you did and it came out great!
My family says best brisket ever.. the tenderness was way beyond anything I can do on a stickburner...
Brisket looks good congrats.
I am glad you found a method and cooker that works for you. Re: RE: Re: Best Ever Brsket
Posted: Fri May 19, 2017 8:42 am
Okie Sawbones wrote:woodenvisions wrote:I highly suggest that you get to know that kamado like the back of ur hand BEFORE you trust it overnight while u sleep.
They have a big learning curve and could very well go from 250 to 700 degrees before u know it if you have any air leaks.
These are words of wisdom. I use the DigiQ DX2 on mine, which really helps, but it has its own learning curve. I like to mix wood chunks in with the lump. Gives a steady blue smoke. I keep apple, cherry, hickory, mesquite, peach, and pecan chunks on hand.
Another thing I love about the ceramic is that you can easily get it up to 600F and make great pizzas or tart flambés. Don't go much over 600F or the felt can come loose from the cooker -- ask me how I know.
A digiQ on a Primo? That setup probably keeps a more steady temperature than my kitchen oven. :)
rb
Re: Best Ever Brsket
Posted: Fri May 19, 2017 2:12 pm
Never wavers unless there is a strong wind.