Choice Brisket on the 23 Ultimate

[MsTwiggy]

A full basket of B&B char logs weighing 16# burned for 27 hours in the Panzerschwein. I started the fire at 6am and it ran until 9:15am the following day. If you use some super dense extruded material the basket is big enough to go for a very long cook. For the first 6 hours after the brisket went on the temp rose around 4 degrees an hour until it reached 250
and i backed the vents down a little. If I had started at those vent settings I could probably get even longer. This is why the folks using the fan get the longest burn time.

Throughout the cook I measured the temp on the main grate and the riser grate and once the Kamado came back to 225 after I put the brisket on they were within 2 degrees of each other for the next 9 hors. However, as the kamado was climbing back to temp there was a big gradient between the upper and main grate. The main grate was at 180 and the upper grate was at 120. Probably because the flat was absorbing most of the heat coming up from the pit. When the grate temps finally converged at 225 (took 90 minutes) both the point and flat were at the exact same temperature 103F. And thats my science moment for this cook. 📈📈🔥🔥🐿️

[STEbbq]

That definitely sounds more reasonable on the charcoal front. I am glad we got it figured out.

[MsTwiggy]

OMG my first inline picture!! And its of a brisket sandwich 😂🔥🔥🐿️

[STEbbq]

You mean a pickle sandwich with a brisket topping?

[58limited]

That brisket looks fabulous! I've never separated the point and flat, maybe that's why it takes me forever to cook one.

In my kamados I use one wood wool fire starter, never have used a charcoal chimney.

[MsTwiggy]

58limited i guess maybe this is not traditional but when cooked whole the muscle bands of the point cross the flat and you have to choose which muscle you will cut across the grain. Next time i may cook the whole thing in one piece now that i am certain i can get the longer burn time. It’s worth a shot to give it a try though and very satisfying once you pull it off.🔥🔥🤗🔥🔥🐿️

[Mosca]

Excellent. Great cook. There is a steep but quick learning curve with kamados. Once you have ascended it, the world opens up to you.

[MsTwiggy]

Very exciting the possibilities here. I want to roti a leg of lamb for easter next!! And after that i have some chuck ribs and then my strip roast from Creekstone for summer steak skill building. What an exciting year ahead!!! 😻😍🤩👏👏🤗🙌🔥🔥🐿️