Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K. Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme and a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and at 200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
Reply To: wmengineer (at) adelphia (dot) net

Jon Endres, PE wrote in message
et...
Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K.
Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme and
a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip
pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and at
200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
Reply To: wmengineer (at) adelphia (dot) net


Sleep well, Jon. Look forward to the post.

You'll have a great surprise in the morning when you see that 12 pounder
down to about 6 or seven pounds.

With the celery seed and the Old Bay..........you prolly live in someplace
like....hmmm Baltimore?

John in Austin

PS: Let that sucker rest in foil for a good one to two hours!

"Jon Endres, PE" wrote
FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip
pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and at
200
degrees I don't expect too many problems.

Flip it. No need for a rack, don't K's come with racks?

-Hound

No need to flip it in the K and no need for the extra rack - just put it directly on the upper grill - or even on the main at such a moderate temp. Assuming the temp remains well behaved all night then you're pretty well guaranteed a success!!!

I've done a dozen or so briskets on my #9 with nary a problem.

Steve

"JakBQuik" wrote in message
news
You'll have a great surprise in the morning when you see that 12 pounder
down to about 6 or seven pounds.

Temp was down to 160 this morning - almost out of charcoal. It's back upto
about 210 now, but it also hit about 26 outside last night.

With the celery seed and the Old Bay..........you prolly live in someplace
like....hmmm Baltimore?

Nope - Vermont. BBQ is completely unknown in these parts.

John in Austin

PS: Let that sucker rest in foil for a good one to two hours!

Yep, will do.

hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked direct,
will protect the meat.

-Hound

Cuchulain Libby typed:
hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked direct,
will protect the meat.

-Hound

I agree with Hound's fat *towards* the heat, direct heat (no heat deflector)
especially in a K. Nice juicy almost pullable brisket. (Where *did* I get
the idea?) vbg
I have been known to cook the brisket on the upper rack, with other things on
the main grill. This way, the brisket is closer to the radient heat of the
dome and a few inches further away from the fire.

BOB

" BOB" wrote in message
. ..
Cuchulain Libby typed:
hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put
it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked
direct,
will protect the meat.

-Hound

I agree with Hound's fat *towards* the heat, direct heat (no heat
deflector)
especially in a K. Nice juicy almost pullable brisket. (Where *did* I
get
the idea?) vbg
I have been known to cook the brisket on the upper rack, with other things
on
the main grill. This way, the brisket is closer to the radient heat of the
dome and a few inches further away from the fire.

BOB


Removed at 4 pm after cooking at 190-200 since 8 pm previous night. Picked
up, fell apart. Really hard bark on bottom, next time will be fat down.
Rest of meat was unsliceable, it fell apart like pulled pork. Very juicy,
full of flavor and big smoke ring. Did not use a thermometer to check, I
suspect it was done well before I pulled it off the grill.

Not bad, need a lot more spice rub next time though, and need to check
internal temp.

Jon

On Tue, 07 Oct 2003 05:23:47 GMT, "JakBQuik"
wrote:


Jon Endres, PE wrote in message
. net...
Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K.
Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme and
a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip
pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and at
200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
Reply To: wmengineer (at) adelphia (dot) net


Sleep well, Jon. Look forward to the post.

You'll have a great surprise in the morning when you see that 12 pounder
down to about 6 or seven pounds.

With the celery seed and the Old Bay..........you prolly live in someplace
like....hmmm Baltimore?

John in Austin

PS: Let that sucker rest in foil for a good one to two hours!

I don't do brisket that often, primarily for the reason that it costs
so much here in Calgary, that I can upgrade for very little money. So
I am wondering what the purpose resting it in foil - for two hours -
serves.

Harry

"Jon Endres, PE" wrote in message
et...

" BOB" wrote in message
. ..
Cuchulain Libby typed:
hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put
it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked
direct,
will protect the meat.

-Hound

I agree with Hound's fat *towards* the heat, direct heat (no heat
deflector)
especially in a K. Nice juicy almost pullable brisket. (Where *did* I
get
the idea?) vbg
I have been known to cook the brisket on the upper rack, with other
things
on
the main grill. This way, the brisket is closer to the radient heat of
the
dome and a few inches further away from the fire.

BOB


Removed at 4 pm after cooking at 190-200 since 8 pm previous night.
Picked
up, fell apart. Really hard bark on bottom, next time will be fat down.
Rest of meat was unsliceable, it fell apart like pulled pork. Very juicy,
full of flavor and big smoke ring. Did not use a thermometer to check, I
suspect it was done well before I pulled it off the grill.

Not bad, need a lot more spice rub next time though, and need to check
internal temp.

Jon

Next time, try a trick somebody showed me here on the newsgroup with pulled
pork. Slice the brisket up and then sprinkle some more of your favorite rub
across it before serving. It really enhances the flavor and gives the meat a
good appearance!

Danny Hardesty

Jon Endres, PE wrote:



Removed at 4 pm after cooking at 190-200 since 8 pm previous night. Picked
up, fell apart. Really hard bark on bottom, next time will be fat down.
Rest of meat was unsliceable, it fell apart like pulled pork. Very juicy,
full of flavor and big smoke ring. Did not use a thermometer to check, I
suspect it was done well before I pulled it off the grill.

Not bad, need a lot more spice rub next time though, and need to check
internal temp.


Sounds like you had shredded beef. Nothing wrong with that.
If you got pics, they can be posted on alt.binaries.food

Happy Q'en,

BBQ
Jon

Resting in the foil lets the meat reabsorb juices. Seems to help tenderness
as well, but I can't swear to it.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Harry Demidavicius" wrote in message
...
On Tue, 07 Oct 2003 05:23:47 GMT, "JakBQuik"
wrote:


Jon Endres, PE wrote in message
. net...
Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K.
Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme
and
a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip
pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and
at
200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
Reply To: wmengineer (at) adelphia (dot) net


Sleep well, Jon. Look forward to the post.

You'll have a great surprise in the morning when you see that 12 pounder
down to about 6 or seven pounds.

With the celery seed and the Old Bay..........you prolly live in
someplace
like....hmmm Baltimore?

John in Austin

PS: Let that sucker rest in foil for a good one to two hours!

I don't do brisket that often, primarily for the reason that it costs
so much here in Calgary, that I can upgrade for very little money. So
I am wondering what the purpose resting it in foil - for two hours -
serves.

Harry

bbq wrote:

Sounds like you had shredded beef. Nothing wrong with that.


In fact, lots right with it. Makes terrific taco/burrito/enchilada
filling.




Brian Rodenborn

When I cook briskets on my K, I keep the fat side up... I'd rather have the
fat basting the meat than protecting it from direct heat. So I always use a
drip pan under the brisket on a bracket below the brisket. So the pan
protects the meat, and the fat does its job.




"Jon Endres, PE" wrote in message
et...

" BOB" wrote in message
. ..
Cuchulain Libby typed:
hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put
it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked
direct,
will protect the meat.

-Hound

I agree with Hound's fat *towards* the heat, direct heat (no heat
deflector)
especially in a K. Nice juicy almost pullable brisket. (Where *did* I
get
the idea?) vbg
I have been known to cook the brisket on the upper rack, with other
things
on
the main grill. This way, the brisket is closer to the radient heat of
the
dome and a few inches further away from the fire.

BOB


Removed at 4 pm after cooking at 190-200 since 8 pm previous night.
Picked
up, fell apart. Really hard bark on bottom, next time will be fat down.
Rest of meat was unsliceable, it fell apart like pulled pork. Very juicy,
full of flavor and big smoke ring. Did not use a thermometer to check, I
suspect it was done well before I pulled it off the grill.

Not bad, need a lot more spice rub next time though, and need to check
internal temp.

Jon

"Alan Z." wrote in message
et...
When I cook briskets on my K, I keep the fat side up... I'd rather have
the
fat basting the meat than protecting it from direct heat. So I always use
a
drip pan under the brisket on a bracket below the brisket. So the pan
protects the meat, and the fat does its job.

It'll still baste the meat, juices wick away from heat. Look at a steak or a
burger. But as I said before, I cook hotter and I'm referring to my 'little'
pit's vert, on the Lazyq I can move the briskets away from the fbox and
therefore cook fat up.

-Hound