I haven't been here long enough to qualify as a Texan yet. Hell I have hardly begun to master the proper inflection when addressing a group of people as y'all.

Thanks guys for the pointers and confirmation on fat cap down on the Kamado. I do have the ceramic deflector plates which are a must have for smoking pork shoulder and other big cuts of meat low and slow. Next time I'll definitely go with the dripping pan trick to catch drippings for BBQ sauce. I like the idea of chopping up the point and returning to the smoker with the smoker. Will try that on the next cook along with the peach paper wrapping instead of foiling.

One of the big challenges with the Kamado is temperature control. It has great airflow control but leaving the lid open for any longer than absolutely necessary when foiling or misting the meat provides a big inrush of air to the coals. Once that thing overheats I haven't figured out any good way to cool it back down to normal temps other than shutting it down and waiting patiently since the ceramic liner holds so much heat. Yesterday it spiked to 320 degrees. Then I shut it down for a bit too long and by the time it cooled the coals were basically shut down.

With pulled pork I don't worry too much about these spikes because the meat is pretty forgiving and just keep cooking through while managing the temperature. But brisket is a different animal and you're always fighting the dry.

I've been using a charcoal chimney to get a good bed of coals when starting. Thinking to try starting with a smaller ignition source like just one of the charcoal starter cubes. That might involve a bit less of the coal bed and make it a bit more manageable.

Other than that, it's hard to get around this characteristic of Kamado grills. For you guys with the pellet smokers I can really see the beauty of these units.

Sorry guys got engrossed in drinking beer and playing poker last night and forgot the pictures

What?!!

No pics, no review of the brisket, not even any confirmation that you ate it and didn’t simply throw it to the dog?

This thread has been a tease.

I was just going to say this thread had a serious lack of pictures...

Shortly before you have to open your lid start shutting down the vent to cut your air flow and then only leave your lid open as long as you have to. if you are taking your meat out to wrap close your lid. don`t forget to re open your vents once you are done, ask me how I know that last one

Thanks lionhrt for pointer

Sorry Steve got distracted by company yesterday and once the brisket went in the oven to finish figured it wouldn't be photo worthy

The whole brisket turned out tender and the point muscle was great. We'll be using that today for brisket street tacos. The flat, though fairly tender, was more dry than I would like, probably from the temperature spike we had on the kamado.

To top it all off the Frijoles Borrachos were still crunchy as not enough time to properly simmer and get tender before dinner. Fail.

So today the Borrachos are continuing to simmer and I did some digging around for a good use for some *relatively* dry brisket and found:

Caldillo of Smoked Brisket With Green Chiles
12 long, mild green chiles
4 cups coarsely chopped onion
1 tbsp ground cumin
1 tsp dried oregano
8 cups beef broth
2.5 lbs potatoes, peeled and cut into 1/2 in dice
2 cups canned crushed tomatoes
2 lbs leftover brisket, trimmed and cut into 1/2 in cubes

Roast the green chiles over a gas burner or under broiler flames, turning until lightly but evenly charred
Steam chiles in a paper bag or in a bowl until cool
Remove burned peel
Stem and seed chiles and coarsely chop them (should be roughly 2 cups)

In a stockpot, heat vegetable oil. Add the onions, cumin, and oregano and cook over low heat, covered, stirring once or twice, for 15 minutes
Add the broth, potatoes, tomatoes, and green chiles and bring to a boil
Lower the heat and simmer, partially covered, stirring occasionally for about 30 minutes
Add the cubed brisket and continue to simmer until the potatoes and meat are tender, about 15 minutes

We just roasted the chile peppers and have everything prepped. Couple teaser pics, more to follow once we get everything properly rolling.

Basic Ingredients


Chile Roasting

Lunch Time Leftovers


Caldillo of Smoked Brisket with Green Chiles


Frijoles Borrachos

Let me hold your drunken beans.

What kind of an establishment do you think I'm running here?

The chow looks fabulous!

Thanks appreciated I can post up the Frijoles Borracho recipe if you're interested. It's really easy, just takes a very long time to simmer till ready to eat

Yes please. Thanks

Frijoles Borrachos (Drunken Beans)
2 cups mixed pinto & kidney beans (dried)
1 package bacon
2 jalapeno chiles, seeded and minced
2 serrano chiles, seeded and minced (optional depending on spice tolerance)
1 large yellow onion, chopped
2 garlic cloves, minced
1 large can crushed tomatoes
2 cups chicken broth or water
1 bottle dark beer (Negro Modelo, Guinness, etc.)
1 tbsp oregano
2 tsp ground cumin

Cover dried beans with cold water and soak beans overnight
Drain off, rinse, and drain. Set beans aside.
Place bacon in freezer for 30 minutes to make it easier to cut.
Remove bacon from freezer, cut into 1/4" - 1/2" cubes.
Heat oil in large pot. Brown bacon and remove.
Add minced chiles, onion and cook, stirring frequently.
Add minced garlic and saute few additional minutes,stirring frequently.
Add bacon, beans, beer, broth, tomato sauce, oregano, and cumin.
Bring to a boil, stirring frequently.
Reduce heat and simmer until beans are tender
Note it can take 8-10 hours simmer till beans are ready

I'm making those bad boys real soon!

Nice looking grub! The drunken beans are going on my short list.