I thought it looked like a JJ George cedar table. I almost got one of those for my Primo last year. Really liked the look of the wood. Ended up getting a really good deal on a cypress table from the Primo factory.

My Primo isn't as pretty as your KJ, but it's seen a lot of used in its 18 years, and will see more today. Great job on the brisket!

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Posted by Kim Jong Ir

Baton Rouge

Member since Jan 2008

53171 posts

Posted on 5/24/20 at 3:17 pm to BengalBen

quote:
The pic of my table wasn’t from yesterday but it still looks pretty clean this morning.

You can tell because the Japanese Red Maple had not leafed out in the first pic. That is a fine specimen, a beautiful tree.

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Posted by Tortious

ATX

Member since Nov 2010

5276 posts

Posted on 5/24/20 at 6:43 pm to LSUEnvy

quote:
quote:
I’ve had a Kamado Joe Classic II for almost two years and figured its time.

Right. I thought it was a subtle brag for his rig at first.

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Posted by SUB

Silver Tier TD Premium

Member since Jan 2009

21754 posts

Posted on 5/24/20 at 10:26 pm to BengalBen

Did you trim off all the fat? Where’d it go?

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Posted by LuckySo-n-So

Member since Jul 2005

22166 posts

Posted on 5/24/20 at 10:53 pm to lsuwins3

quote:
What happened to all the people that cook it for 14-15 hours? Looks good to me.

I'm one of them.

First, it's a 11 lb. brisket, which is on the small side. Is that before or after trimming fat? It may have been under 10 lbs by the time it got thrown on the grill.

Secondly, at 240 for 8 hours, chances are it did not reach an internal temp of 203, which is optimal. Briskets are perfectly fine at 190 or 185, but not optimal. People can tell the difference if I pull mine at 195 as opposed to 203.

Thirdly, that brisket the OP posted looks beautiful. One of the best smoke rings I've ever seen! It has great bark. I'm sure it tasted amazing.

to the OP!

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Posted by BengalBen

Midwest

Member since May 2008

2263 posts

Posted on 5/25/20 at 6:43 am to LuckySo-n-So

quote:
Did you trim off all the fat? Where’d it go?

I cooked it fat side down and pics are all fat side down,

quote:
First, it's a 11 lb. brisket, which is on the small side. Is that before or after trimming fat? It may have been under 10 lbs by the time it got thrown on the grill.

11# before trimming. Probably 9# when I threw it on. It did reach 203. I had to wait to wrap it because the bark hadn’t set. It was about 175 when I wrapped it.

Appreciate the compliment.

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