Re: Best Ever Brsket
Posted: Mon May 15, 2017 5:23 pm
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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...
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.