Picked up a 13lb brisket from Sam’s. After trimming about a pound of fat and covering with spices, let it sit in fridge overnight. Did drizzle a little olive oil on it prior to the spice application.
Took out of fridge this morning to let come close to room temp as I got the KJ cranked up with the temp settleling in at a recommended 225 temp.
Put that slab on, which barely fit and game on. As advised, I took it to 165 then removed and placed in a foil pan and dumped 32oz of Beef Stock with a splash of Apple juice, covered tightly with foil and let finish out to a temp of 204.
EDIT; did put deflector plates in lower position and fill with apple juice.
It didn’t turn out with a barky crust, but tender and tasty! Please feel free to give me any pointers as they will be appreciated!
How long did you have the smoke on it:question: Never used a KM. Do you even use smoke in one:question: Reason I ask, is I don’t see a smoke ring! I inject mine with Beef Better than Bullion! Just mix it with water and warm it up and go to injecting! I usually put the smoke to it for 5 or 5 hours!
Easy, I used the Kamado Joe coal.Took 5 hours to get to 165. It has a slight color on it that is from the smoke, and you could taste the smoke as well.
Unlike some, we don’t like an over bearing smoke taste. A little more would be ok, for us.
Have a lot to learn for sure but, no regrets at all on this one!!
That looks pretty good to me!! I have always used an upright, propane smoker, but recently got a pellet smoker. It produces a good amount of smoke, but I prefer a little more so I use one of the A-Maze-N trays and that kicks it up nicely and you can control it by judging the amount of pellets to use. Just follow the directions and it works great! I have one of the cylinders also.
That look delicious Glenn! Was thinking about trying a brisket on my smoker this past weekend but felt crappy so never got around to it. Your post has me inspired.
“Apathy is the Glove into Which Evil Slips It’s Hand”, but really, who cares?
NN, those things freeze pretty good! I have a vacuum sealer and divide it into family portion size packs! With a 13 pound Brisket, that’s a lot of meat!
