I thought I’d share my first brisket cook on the Grill Dome Kamado. I went with a “hot and fast” style cook and cooked at 325° versus the 225°-250° range I normally cook at. The 8 lb brisket hit an internal temp of 200° in just 5 1/2 hours. Since I was cooking the briskie on the Grill Dome, I wanted to test out how tender the meat would come without injecting it (before the cook) and without foiling it (during the cook) like I normally do with brisket cooks on the WSM. The reason why a lot of people foil during the cook is that around the 150°-160° range, a brisket will enter the “stall” period where it sits at that temp for 2-3 hours and can loose a decent amount of moisture during that period. Since I was cooking at 325° this cook, the “stall” never really happened. The internal temp rose steadily through that range and continued on up to my finish temp of 200°.
The brisket was incredibly tender and pretty much melted in our mouths when it was chow time. I’ve read where a lot of pro guys are convinced that “low and slow” is not the best approach for briskets for reasons I’ve stated above, plus, it cuts down on fuel and on cook time. Check out the video below to see for yourself, but I’m sold on the hot and fast method and will probably go with that from this point forward. Thanks for stopping by and enjoy!