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Started By
Message
Kamado Smoker Owners (KJ, BGE, Primo)
Posted on 12/23/17 at 9:47 am
Posted on 12/23/17 at 9:47 am
Smoking a brisket today. Definitely not my first but it is my 2nd since I’ve had my Kamado Joe. First one came out great I’m just curious on your internal temps.
Put a 10-12 lb brisket on at 7:15 this morning. Trimmed it up last night leaving the appropriate amount of fat. I’m using a Weber igrill for monitoring the temp. Anyway, it’s been on the smoker for 2 Hours @ 235 and internal temp is reading 150. Will pull it off when it gets to 195-200. I know I have a long way to go with the stall and all. Just wondering how the internal temps typically go because I never really monitor it closely until the last 3-4 hours of the smoke.
Is it typical to go from 45 to 150 in 2 hours then a much slower rise? Just curious so I can keep it in my mind of my internal temp stages with brisket in the future.
Put a 10-12 lb brisket on at 7:15 this morning. Trimmed it up last night leaving the appropriate amount of fat. I’m using a Weber igrill for monitoring the temp. Anyway, it’s been on the smoker for 2 Hours @ 235 and internal temp is reading 150. Will pull it off when it gets to 195-200. I know I have a long way to go with the stall and all. Just wondering how the internal temps typically go because I never really monitor it closely until the last 3-4 hours of the smoke.
Is it typical to go from 45 to 150 in 2 hours then a much slower rise? Just curious so I can keep it in my mind of my internal temp stages with brisket in the future.
This post was edited on 12/23/17 at 9:54 am
3
Posted on 12/23/17 at 9:53 am to BugAC
Also, my temp readout on the Kamado thermometer is at 230, which would be the temp near the top of the dome.
The temp using a probe clip on the grill is 255. I’ve typically been going off of dome temps as opposed to grill temp when I set my vents. Mainly because a) the grill is closer to the heat and b) a cast iron grill radiates heat this increasing temp readout, or at least that is my reasoning behind it.
The temp using a probe clip on the grill is 255. I’ve typically been going off of dome temps as opposed to grill temp when I set my vents. Mainly because a) the grill is closer to the heat and b) a cast iron grill radiates heat this increasing temp readout, or at least that is my reasoning behind it.
Posted on 12/23/17 at 9:54 am to BugAC
I usually pull at 185 and wrap in foil and throw it into a cooler for an hour. I may add some type of liquid to wrapped brisket too.
Posted on 12/23/17 at 9:58 am to BugAC
Where in the brisket is your probe? I always do the thickest part of the flat, right where it meets the point. Do you have another instant read to spot check the Igrill? I always take my maverick readings with a grain of salt and confirm with a thermapen.
2 hours seems quick, but thinner parts will get there with no problem in that amount of time. Stall will take a while, and if you finish early just wrap in foil and towels and throw it in a cooler until you’re ready to eat. Should buy you 3-4 hours depending on the insulation. As long as the meats above 140
2 hours seems quick, but thinner parts will get there with no problem in that amount of time. Stall will take a while, and if you finish early just wrap in foil and towels and throw it in a cooler until you’re ready to eat. Should buy you 3-4 hours depending on the insulation. As long as the meats above 140
This post was edited on 12/23/17 at 9:58 am
Posted on 12/23/17 at 10:03 am to weskarl
Yeah, I put the probe about in the middle. I have a thermapen to spot check. I’ll move it to the thick cap. Common sense tells me that a 10 lb brisket will take at least 10-12 hrs at 225-250.
I’m hoping to have it ready by 7/8 tonight. Will probably have to wrap in foil around 3 pm just to speed it up, but I’ll let temp reads guide me. I’ve found the Joe cooks a little quicker due to the incredible insulation, compared to my old cheap sheet metal electric smoker.
I’m hoping to have it ready by 7/8 tonight. Will probably have to wrap in foil around 3 pm just to speed it up, but I’ll let temp reads guide me. I’ve found the Joe cooks a little quicker due to the incredible insulation, compared to my old cheap sheet metal electric smoker.
Posted on 12/23/17 at 10:34 am to BugAC
Just got an Apple Pencil and wanted to give this a whirl. Here’s where I probe it:
Posted on 12/23/17 at 10:42 am to weskarl
Posted on 12/23/17 at 10:54 am to weskarl
You probe into the thick part through the fat?
Posted on 12/23/17 at 10:58 am to BugAC
Through the cap close to the vein but still in the lean meat
Posted on 12/23/17 at 11:22 am to weskarl
Ok, got the probe in the right place. 171 right now, seems about right. Removed the ambient probe because it was showing 289 at the grill and that couldn’t be right. Temp on smoker is at 220, opened up the events a little more.
Even though these eggs are automatic, i still can’t help myself but to mess with them.
Even though these eggs are automatic, i still can’t help myself but to mess with them.
Posted on 12/23/17 at 11:25 am to BugAC
7:15 this morning?? Pray that it finishes by 7:15 tonight...
I pull mine and wrap in butcher paper around 170 then start probing for tenderness when it hits 195... do not use internal temp as your end all be all. Last one i did didnt finish til it hit like 205.
I pull mine and wrap in butcher paper around 170 then start probing for tenderness when it hits 195... do not use internal temp as your end all be all. Last one i did didnt finish til it hit like 205.
Posted on 12/23/17 at 11:38 am to gmrkr5
quote:
7:15 this morning?? Pray that it finishes by 7:15 tonight
I don’t think I have anything to worry about. 1.5 hours per lb on a 10 lb brisket is 12.5 hours. Then I’m wrapping in foil around 2 to speed things up a little, plus 1 hour rest in a cooler. I’m guess all said and done, I’ll be cutting the brisket around 7. We’ll see.
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