Well I finally tried brisket a couple of times and did pretty well following the Texas Brisket recipe. Now I've had one in my garage fridge from Costco (Prime and $2.99/lb). I just set it in the kamado for a 15 to 20 hour overnight soak. Fingers are crossed and I'm in for a long night.
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Leap of faith. 30 day wet aged brisket.
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Moderator
- Nov 2014
- 14299
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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I age all of my briskets. It defiantly makes them more tender. I hope to see the end of the cook. Make sure you post some pictures of the result. Good luck tonight!
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shooten ... get a DigiQ Dx2 and put your brisket on right before bedtime. You can sleep like a baby for a full 8 hours and when you wake up your kamado will be smoking along at 225°.You can sleep through the stall.👍
I've done a 16 hour "no peek" brisket cook before with my BGE & DigiQ Dx2. I never opened the dome until my DigiQ told me my meat was done.
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Club Member
- Sep 2015
- 11
- San Diego, CA
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Primary Grill: Kamado Joe Large
Grill: $150 Home Depot Special
Therm: Maverick BluTooth 4 probes
BreadheadSpinaker I'm really optimistic. ive got the Maverick and it's got a pretty good alarm. I've had trouble with the water bath on the defllefctors. It really wants the temp to stay at 212. I'm going to sit with it until it stabilizes and get a good nights sleep this time. How do you post pics?
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Loose the Water bath. Unnecessary, ruins bark, causes stem bath. They hurt more than they help. Trust me. Get a good, thick heat deflector and your cooks will be 10X better.
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Posting pictures... https://pitmaster.amazingribs.com/fo...e-posting-tips
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Club Member
- Sep 2015
- 11
- San Diego, CA
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Primary Grill: Kamado Joe Large
Grill: $150 Home Depot Special
Therm: Maverick BluTooth 4 probes
Thanks guys. Right after I posted about water and 212, the temp shot up to 250 (too much messing with the top vent). I spent a couple of hours bringing it down and it stayed there for most of the night. My done alarm went off at 6:00 am and it's in the sham right now. I really appreciate the feedback. I'll post pics later. Oh and no more water bath.
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Founding Member
- Jul 2014
- 1597
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
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11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
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12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Wet Aged is good! My protein wholesaler advised that a 60 day wet-age is ok. I think they get more tender as they age.
It's on my list to do some side-by-side testing of fresh, 30 and 60 day wet aged, and let the blind taste tests reveal their wisdom!
Congrats on the successful cook!
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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