Brisket has been wrapped in baking paper and then foil. It's in the oven on a chopping board as low as it goes (about 90⁰C). I'll flick it off in an hour & let it cool slowly.
I'm not happy with bark/colour on the outside. I think it's because of the tray of water underneath. A little too moist to take on much colour. I'll eventually get a decent offset smoker & give that a go. The Kamado is great but it's hard to do pork crackling & hard to get a bark on brisket.
I've opened the vents up in the Kamado and the potatoes are in. Looking forward to it all!
quotingGM.
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So I'm 60hrs fasted now & feeling pretty good. It took me a little while to get to sleep last night & I had to wake up to pee several times. Not a great sleep but I don't really feel tired either. Black coffee is good like that 😆
I'm breaking my fast with a brisket that's been dry brining with a dry rub that I like, plus some extra Salt. I'm aiming to smoke this baby for 6 hrs once the smoker reaches about 100⁰C. I'll then wrap it paper & foil to finish in the oven (lowest temp) while I bake some spuds in the smoker.
I trimmed a small amount of fat & membrane from the flat of the brisket (the thick end) to allow the seasoning to penetrate. I also used some commercial charcoal to avoid the embers going out mid cook (which happens last time). I'll be keeping an eye on the external temp gauge & sneaking a peak or two, but this is a pretty hands off cook. This is one of the benefits of a kamado grill versus an offset smoker or a Weber - stable temps for hours.
Breaking a fast is almost worth the fast itself for me. It's hard to describe how satisfying it is after 3 days without nutrition. There's something to be said for delaying gratification & hunger is the best sauce.
🧡🤙
