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u/Civil-BBQ-Smu

r/KamadoJoe r/smoking
Image 1 — Second brisket
Image 2 — Second brisket
Image 3 — Second brisket
Image 4 — Second brisket
Image 5 — Second brisket
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Image 7 — Second brisket
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Second brisket

I got a 7kg (15.4lbs) brisket from my local butcher in U.K, I had in the Joe for 15 hours. 16:00 it went on, 02:00 I wrapped it, 07:00 I took it off after checking it was probe tender. I rested it for 7 hours and served at 14:00. Apologies for not having the best pictures, there was a lot of pressure on as I was cooking for 20 people and I had never done that before. I didn’t get the best smoke ring, but my goodness it was delicious.

Dome temperature: 110°C (230°F). Internal temperature rose from 70°C (158°F) at 21:00 to 78°C (172°F) at 02:00, when I wrapped it in butcher paper. I continued cooking until it reached around 95°C (203°F) internal.

u/Civil-BBQ-Smu — 1 day ago