RaydiantDetail
New member
Hey All
Not car related but I am sure many of you out there are BBQ aficionado`s. I am truly not, but I am learning as I would like to be able to master the craft of smoking. Something about our ancestors and cooking with fire, hunting for their food, cooking it over the flame, beating their chests when they achieved success. I`d like to do that! Minus the hunting and living in caves bit. If I achieve success with this there will definitely be some chest beating going down.
A few months ago I picked up a Big Joe from Costco, they had a killer deal and I have wanted one for the last few years so I pulled the trigger. I have smoked a few briskets with not great results (mostly dry or over doing it) so this time I set out to really try to master my Kamado Joe (which i know takes time).
I am having a bunch of guys over from the school I train at and its a tradition that whoever hosts does a Brisket. Last time I hosted I tried my hand at it - I got good reviews on taste but bad reviews on the meat doneness (dry and overcooked). I also used a flat cut - 6 lbs that time which I think I let go too long on the cook oh yah I also did the turbo method which I think undid me. So this time I went with the low and slow method.
Yesterday I set out to Mitch`s Meats. Here in Roswell GA he`s a well known landmark for all things Meat and Seafood. It was my first time and I did not snap any pics but next time I will but hes got super quality meats and seafood. Mostly Wagyu and High Prime Black Angus. All organic and free range. The brisket I grabbed was a 13lbs packer cut of high prime angus. He even gave me a discount for my first time in. Woo cause man it was not cheap.
I have been reading a lot of books on BBQing recently and my two favorite are Franklin Barbecue and The Komado Smoker and Grill cookbook. Plus of course all the youtube videos. Anyway I hope one day to visit Franklin Barbecue and eat there. My life may be complete.
For prep:
I took the rub from the Kamado cookbook. So for the rub I modified the NMT beef rub recipe below a bit from the Komado smoker and grill cookbook.
Modified by adding:
1tsp Smoked Ancho Chilli powder
1tsp Chipotle powder
Added 1tsp more garlic and onion
Prepped the brisket last night with the rub: (Yup thats an empty bottle of Mckees 37 Extreme Foam in the corner of the pic - I did not add that to the brisket). Brisket went into the fridge over night to let it marinade.
For the Mop I did the following:
1/2 cup apple cider vinegar
1/2 cup hi 5 Terrapin IPA
1/4 olive oil
2 tbsp paprika
1 tsp pepper
1 tsp salt
I ended up having to put the mop in a spray bottle (chemical guys spray bottle - gotta use what you got) because I could not find my mop. lol.
Starting the cook:
This morning I woke up at 4:00AM to get the Joe set up. For me 4:00AM is a time reserved for really old people (sorry) and people up to no good. So it was tough, I hit snooze a few times but reluctantly dragged myself out of bed around 4:20AM and let the dogs out with me to give me company while I prepped in the quiet and darkness of the morning.
So where I really struggle with the Joe is the heating aspect especially for smoking. Sometimes its impatience but today I really focused on letting it come up to heat slowly without messing with the vents. I was trying to shoot for 225 degrees which I hit but then it slowly kept rising NOOOOOO and then dropped and then rose NOOOOOO. I was playing with the temp running in and out my therm alarm kept going off which I had set to 250 degrees! I just wanna go back to bed Argh! I still have to master this part which is of course super important. Finally I got it to settle around 235 degrees constant which I was going to live with and went back to bed.
By the time I got the grill set up and up to temp it was about 5:30AM and then I waited for the smoke to get a bit more clear before adding the brisket so it was put on around 6:00AM.
Oh yah and for my wood I used Cherry Wood. I really like the subtle fruitiness it adds to the meat and seems to work well with the rub.
I will say there is a big discrepancy between the thermometer on the Joe and my new grill thermo. Right now I am hovering at 251 degrees grill temp but the Joe therm shows around 205 degrees. Whoa thats a big margin of discrepancy. Bottom vent is only open 1/8 inch and top vent is closed and the smoke ring is just slightly open.
On last check the brisket is looking good. I usually mop every 2 hours or so and temps of the meat internally are rising nice and steady so im not concerned about the 250 degree temp its sitting at right now on the grill at this point. It does seem to also drop and rise when I open so I am sure it will go back down as well and I closed the top vent a bit more.
This was after about 5 hours smoking.
Sorry for the long, boring post! I find smoking with the Joe fascinating and rewarding when I can get it right or close to it.
Anyone else on here have the bbq bug? Anyone else use a Kamado style cooker? Any tips or recommendations are always welcome!
Will keep this updated with how it turns out. Hopefully much better than my last attempt.
If you got this far! Thanks for reading!
Not car related but I am sure many of you out there are BBQ aficionado`s. I am truly not, but I am learning as I would like to be able to master the craft of smoking. Something about our ancestors and cooking with fire, hunting for their food, cooking it over the flame, beating their chests when they achieved success. I`d like to do that! Minus the hunting and living in caves bit. If I achieve success with this there will definitely be some chest beating going down.
A few months ago I picked up a Big Joe from Costco, they had a killer deal and I have wanted one for the last few years so I pulled the trigger. I have smoked a few briskets with not great results (mostly dry or over doing it) so this time I set out to really try to master my Kamado Joe (which i know takes time).
I am having a bunch of guys over from the school I train at and its a tradition that whoever hosts does a Brisket. Last time I hosted I tried my hand at it - I got good reviews on taste but bad reviews on the meat doneness (dry and overcooked). I also used a flat cut - 6 lbs that time which I think I let go too long on the cook oh yah I also did the turbo method which I think undid me. So this time I went with the low and slow method.
Yesterday I set out to Mitch`s Meats. Here in Roswell GA he`s a well known landmark for all things Meat and Seafood. It was my first time and I did not snap any pics but next time I will but hes got super quality meats and seafood. Mostly Wagyu and High Prime Black Angus. All organic and free range. The brisket I grabbed was a 13lbs packer cut of high prime angus. He even gave me a discount for my first time in. Woo cause man it was not cheap.
I have been reading a lot of books on BBQing recently and my two favorite are Franklin Barbecue and The Komado Smoker and Grill cookbook. Plus of course all the youtube videos. Anyway I hope one day to visit Franklin Barbecue and eat there. My life may be complete.
For prep:
I took the rub from the Kamado cookbook. So for the rub I modified the NMT beef rub recipe below a bit from the Komado smoker and grill cookbook.
Modified by adding:
1tsp Smoked Ancho Chilli powder
1tsp Chipotle powder
Added 1tsp more garlic and onion
Prepped the brisket last night with the rub: (Yup thats an empty bottle of Mckees 37 Extreme Foam in the corner of the pic - I did not add that to the brisket). Brisket went into the fridge over night to let it marinade.
For the Mop I did the following:
1/2 cup apple cider vinegar
1/2 cup hi 5 Terrapin IPA
1/4 olive oil
2 tbsp paprika
1 tsp pepper
1 tsp salt
I ended up having to put the mop in a spray bottle (chemical guys spray bottle - gotta use what you got) because I could not find my mop. lol.
Starting the cook:
This morning I woke up at 4:00AM to get the Joe set up. For me 4:00AM is a time reserved for really old people (sorry) and people up to no good. So it was tough, I hit snooze a few times but reluctantly dragged myself out of bed around 4:20AM and let the dogs out with me to give me company while I prepped in the quiet and darkness of the morning.
So where I really struggle with the Joe is the heating aspect especially for smoking. Sometimes its impatience but today I really focused on letting it come up to heat slowly without messing with the vents. I was trying to shoot for 225 degrees which I hit but then it slowly kept rising NOOOOOO and then dropped and then rose NOOOOOO. I was playing with the temp running in and out my therm alarm kept going off which I had set to 250 degrees! I just wanna go back to bed Argh! I still have to master this part which is of course super important. Finally I got it to settle around 235 degrees constant which I was going to live with and went back to bed.
By the time I got the grill set up and up to temp it was about 5:30AM and then I waited for the smoke to get a bit more clear before adding the brisket so it was put on around 6:00AM.
Oh yah and for my wood I used Cherry Wood. I really like the subtle fruitiness it adds to the meat and seems to work well with the rub.
I will say there is a big discrepancy between the thermometer on the Joe and my new grill thermo. Right now I am hovering at 251 degrees grill temp but the Joe therm shows around 205 degrees. Whoa thats a big margin of discrepancy. Bottom vent is only open 1/8 inch and top vent is closed and the smoke ring is just slightly open.
On last check the brisket is looking good. I usually mop every 2 hours or so and temps of the meat internally are rising nice and steady so im not concerned about the 250 degree temp its sitting at right now on the grill at this point. It does seem to also drop and rise when I open so I am sure it will go back down as well and I closed the top vent a bit more.
This was after about 5 hours smoking.
Sorry for the long, boring post! I find smoking with the Joe fascinating and rewarding when I can get it right or close to it.
Anyone else on here have the bbq bug? Anyone else use a Kamado style cooker? Any tips or recommendations are always welcome!
Will keep this updated with how it turns out. Hopefully much better than my last attempt.
If you got this far! Thanks for reading!
