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Re: Best Ever Brsket

Posted: Mon May 15, 2017 5:23 pm
by Okie Sawbones
:cheers: :chef:

Re: Best Ever Brsket

Posted: Wed May 17, 2017 8:07 am
by k.a.m.
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. :D I am glad you found a method and cooker that works for you. :D

Re: RE: Re: Best Ever Brsket

Posted: Fri May 19, 2017 8:42 am
by rus_bro
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 flamb├ęs. Don't go much over 600F or the felt can come loose from the cooker -- ask me how I know. :oops: :oops:

A digiQ on a Primo? That setup probably keeps a more steady temperature than my kitchen oven. :)


Re: Best Ever Brsket

Posted: Fri May 19, 2017 2:12 pm
by Okie Sawbones
Never wavers unless there is a strong wind.