FATC1TY
Well-Known Member
If you are a brisket purist, thats' simply a steamed brisket.. Anyone can make a tender brisket if you foil it up. What makes it good, is having some bark.
If you are looking for a brisket recipe which is anything but dry you might consider Atlanta Brisket: http://m.youtube.com/watch?v=EPwQW46Pt7U
A friend who has a Kamado Joe had us over and served this and it was delicious and anything but dry. I then made it on my Big Steel Keg and confirmed that his was not a fluke as it was still delicious.
did some thighs last night on my new cast iron grate. really like the cast iron so far - killer sear marks on steaks
Cornish game hens on the Broil King Keg..
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What are you using for a heat deflector?
The cast iron is nice...keep it seasoned and expect it to crack in places.
I forgot about this thread. But I joined the club with a Kamado Joe Big Joe...
I'm the big guy. The other guy is an old fraternity buddy that agreed to help me lift this behemoth in exchange for homebrew and grilled meat.
I forgot about this thread. But I joined the club with a Kamado Joe Big Joe...
I'm the big guy. The other guy is an old fraternity buddy that agreed to help me lift this behemoth in exchange for homebrew and grilled meat.
indeed it has cracked. admittedly i did a poor job of keeping it seasoned but im not convinced it would have prevented it. probably would have helped though!
did a sous vide tri-tip tonight for 90min @ 130. garlic butter and trader joe's coffee steak rub. flavor was truly awesome - id like to work up my own coffee rub after trying this. i've heard a 2:1 steak seasoning:coffee grounds is a good start.
seared it over mesquite @ 850* for about 40 seconds/side.
yes, this is my RIMs mash ton
Added a second cooker for the little man's birthday.
6 hours on the smoke, then finish out the the other 18 hours in my oversized crockpot. (I know, it's cheating, but I swear it's better this way!) The smell in the house always drives my dogs crazy!
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