Brisket on Kamado, but cant get temp below I in trouble?

Discussion in 'Beef' started by lito, Jun 22, 2013.

  1. Hey ya'll, first time I try a brisket on my kamado and for some reason I can't get the temps below 300. Is this thing going to be ruined or do I just cook to 170, foil to 190 and rest for a few hours? I have it sitting on the second rack of the grill with a pizza stone on the lower rack acting as a diffuser...i was trying it without a water bowl..should I add the water bowl?

    Its an 8.2lb packer, trimmed and it's been on since 12:15 eastern time and the temp is currently at 122 on my maverick...

  2. michief

    michief Smoke Blower

    There are folks that do brisket at 300 or higher, it just shortens the cooking time BUT it is very important to allow several hours of FTC, I shoot for 4 hours in the cooler but have gone as long as 6 and as short as 2 hours without trouble.
  3. It will turn out ok. I have done hight temp briskets.

    Why can't you get the temp down? you have an air leak somewhere. Try loosening the bolts on the ring around the lid. With the lid closed. Then retighten them. Most of the time it is where the air leak is.

    Remember to post pics.

    Happy smoken.

  4. Thanks guys, what does FTC mean?

    I plan on pulling it as soon as it hit's 190 and throwing it in the cooler for a few hrs.

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