I need some guidance... smoking on a kamado joe.
I'm having difficult time getting brisket to turn out like it always did on my offset. Two issues I cannot seem to figure out.
1. Bottom of flat gets way too done... kind of like hard jerky on the bottom layer.
2. Smoke ring is hit and miss. This weekend I had good ring on the point but basically nothing on the flat.
I have a deflector, put a water pay under the brisket, temp was 250-260 majority of the time, took about 11 hours for prime brisket to reach 203 and feel right with probe.
Any suggestions? Good news is, brisket was eatable, beer was really cold, and there was a ****ton of football to watch!
I'm having difficult time getting brisket to turn out like it always did on my offset. Two issues I cannot seem to figure out.
1. Bottom of flat gets way too done... kind of like hard jerky on the bottom layer.
2. Smoke ring is hit and miss. This weekend I had good ring on the point but basically nothing on the flat.
I have a deflector, put a water pay under the brisket, temp was 250-260 majority of the time, took about 11 hours for prime brisket to reach 203 and feel right with probe.
Any suggestions? Good news is, brisket was eatable, beer was really cold, and there was a ****ton of football to watch!