Nothing says Independence Day like slow smoked barbecue, American style. Hope everyone had a good Fourth. Beside the requisite burgers and dogs, I cooked brisket and pork ribs on the Komodo Kamado to celebrate our glorious release from British tyranny.
This is the best brisket that I’ve ever made, thanks to the steady temperatures held by the Komodo. I haven’t cooked all that many briskets in the past because my Weber Smokey Mountain doesn’t accomodate their large size, but with the Komodo, cooker capacity isn’t an excuse to avoid cooking this most difficult of traditional barbecue cuts.
The second session on the Komodo fared far better than my first. Dennis, the owner of the Komodo company, gave me some tips, and the cooker stayed pegged at 200 degrees F for many long hours.
I’m taking the next few days off. Going to race cars up in Northern California. Keeps tabs on my race team at the 24 Hours of Lemons!