Loving the brewing stout ! And th as HM you for this experiment!! The color of the brisket was interesting !! Great video Al !! Brisket for breakfast 🤤
Excellent test run! Long before backyard offsets were available like they are today (really dating myself here), I had some damn fine brisket cooked on all kinds of setups, such as Weber kettles and homemade rigs, etc. Getting the technique down is the key. Knowing the feel, the look, etc. You can buy a $10K offset, but if you don't know how to cook, it won't do you much good. Some people just need one pit that covers it all for their family. A Kamado joe is a great device for all kinds of cooking. Great video!
You mentioned cooking at lower temp and pulling earlier or resting before going in the warmer. I think that is the key when doing it on a kamado vs an offset. I just did a brisket this week on my Akorn kamado set up for double indirect. I cooked at 225 the entire time and pulled a little earlier (temp 195-200, not quite completely probe tender). Held overnight at 140 for 15 hours. Great bark and so juicy and tender after the long rest.
You're right that pulling earlier and resting will make the difference. Without giving away too much.....tune in on 3/22 for the video that shows that! :-)
I know that you’re not looking for temp, but I think you might be cooking a little too high on internal temp. I noticed on the video you did with Johnny from Goldees that he said he’s looking for internal about 190-195 and then wrap and hold. I think that might be the sweet spot. Anyways, another great video my friend as usually, thank you for your amazing content and all the experiments that you do.👌👍🫡💪
Love the videos. I 100% agree you need to let the brisket rest and come down in temperature BEFORE putting it in the warmer. You need to stop the cooking process and start the holding process
Remember Harry Soo especially for the long rest. He say toss the thermometer and go by the feel. I pulled my brisket last cook when tender and it was 185 in flat. I rested overnight. Still great!
Looks super yumm, so what if it's not as dark as when done on an offset - and looking forward to seeing how you go with Spike. Learning new stuff is always fun
I will be enjoying watching the beer making along with you. You seem to be an expert, not a beginner. Pass along some brisket this way! I'll eat overcooked brisket any day!
One big issue with kamdo's is they pretty much have no airflow. So a lot less fat render. And also, since most of your heat source is from charcoal (with just a little from wood) you just don't get as much smoke and bark. You don't get that meteorite black bark from an offset. I first smoked briskets on my dads egg, cause it's what I had. And it was a huge world of difference when I switched to an offset. And it was a crappy offset too, that I made out of cinder blocks. But even then, it was so much better. I'm curious about the blaze cast aluminum kamado. Because it's all cast aluminum, you can cook with whatever you want in it. So I'm wondering if it's possible in that kamado to do a full smoke with entirely wood burned down to coals. I think the coals from hardwood may not last long enough though, idk. But that would be one potential way to get better bark and smoke. But I wonder if the lack of airflow is part of the issue with bark formation, idk.
The airflow is definitely an issue. Using the SloRoller and the double-indirect setup that James over at Smoking Dad BBQ pioneered does close the gap quite a bit - but not quite all the way. The method does allow us to cook briskets fat side up on a kamado though - which also makes a huge difference.
@@CoolJay77 I hear ya, the problem with that is I honestly just don't think it is really happening on a Kamado. It just does not have a lot of airflow sadly. Maybe if you made a very specialized modified kamado or something, but at what point do you just get an offset of some kind? It is a bit of a shame, because kamado's are truly awesome grills. But not perfect sadly, not that anything is.
@@copper4eva Talking about modification, one can experiment with building a dome shaped sub-chamber made out of steel, and a manifold, with a convection fan creating a vortex. That will take care of rendering the fat cap, and a meteorite bark, however the smoke flavor will still not match that of a stick burner.
I've always just built a small charcoal fire in my big joe 1 and added woodchunks as needed when the heat drops (every hour or hour and a half). Pretty much run it like an offset and my Briskets look and taste like an offset brisket. No double indirect BS. Just deflector plates, fire banked to the back and brisket on the grate close to the front away from the heat.
Highly doubtful. If you figure out how to make a kamado produce offset smoker quality bbq, you’ve really done something. My favorite grill for smoking on is my PK. Not exactly like my offset smoker but I recently smoked a pork butt on it that was fantastic. Of course a brisket won’t fit on it, though 😂
The question isn’t if it will be as good as an offset - like you said not possible. But can this style - unwrapped all the way with a Goldees style trim, then wrapped with tallow and rested - work on a KJ. Did you watch to the end?
@@BehindTheFoodTV been spending time with my better half on her birthday but I will! Been cooking so much on my offset and my new to me PK lately that my KJ Big Joe is jealous… but it really hadn’t been earning it’s keep and I even bought it used. LOL. Speaking of wrapping, though, my buddy knows about as much as anyone I know about BBQ and I don’t think he wraps a thing on a ceramic grill.
Great video! I noticed your hair today more than I normally would! Damn that vote! lol. I like the fact you tried this on the KJ, as you know I’m trying to learn all I can so when I get (I hope soon) my own KJ, I’ll be all set! I would love to see how the at home brewery works!
I remember seeing you season a brisket or some steaks a while back and made a comment on how to improve your technique. I can say all these months later that you've masterfully improved that skill and I love that you remind people to pat, NEVER RUB, their seasoning into the meat. Look forward to catching more of your content, keep grilling!
Throughout the video, you kept saying "It doesn't look like a brisket that's cooked on offset smoker". Well, duh, it WASN'T cooked on an offset smoker 🤪
They don't pull by temp, but by feel. However.....they aren't taking it all the way to probe tender. I'm experimenting with finishing temps now so stay tuned!
Would the top maybe have gotten darker if it was fat cap down for a bit? I know that might have messed up the bark some, but just wondering if that might help since the heat is coming from the bottom instead of across like on an offset?
Great question. The bark darkens because of smoke - so fat cap down would actually have reduced the smoke exposure. I think more flavor wood and adding wood chips to the ash drawer during cooking would have made a difference though!
Yes sir! When I'm cooking on the offset I need to keep the block or repeater right on the shelf in front so the BTLE signal can get through. On a ceramic kamado style cooker it's not a problem at all.
Al, Nice test! A number of instructional pitmasters have advised not to cook as hot on other types of pits as an offset. I have never had any homemade beer that was decent, but interested to see what you produce. Keep up the great content! 👍
Hey Ben - I've had luck at 275 since James (Smoking Dad) invented the double-indirect......but it's probably worth trying at lower temps to see if it can get even better!
At the end of the day, the meat just has to taste good. I would definitely be interested in seeing more of the beer brewer. Great video as usual, guys.
Hey Al! I'm dont like beer at all, but you did make it look interesting. We turn out great briskets on our KJ using tips from you, Chuds & James. What goes into Goldee's seasoning??
The only ingredient they use that's not in my normal lineup is turmeric - which among other things gives it that golden color. I'm experimenting with adding it to my home-blend rubs but I haven't figured out a magic formula.......yet! Say hi to Sam and the girls for me Andrea!
LOL it's a lot if you're not going to brew beer! I can tell you spending $2,999 on a Big Joe III when I can buy cooked brisket down the street seems like the same math - until you get to make your own!
Oh, Dennis. Welmart sells grills for $99 too my friend! It's a lot cheaper to buy BBQ ribs at the grocery store than to buy a kamado joe or offset and cook them yourself........!
Nothing better than mixing BBQ and Beer! I use to make beer 40 years ago, so yes I would be interested in making beer. My biggest problem in making beer is all the recipes more less tasted about the same. So have at it guys. Yes you can make a really good brisket on Green Egg that tastes like the best I have bought in Colorado. But I going to worry now that my brisket is not dark enough. Interesting setup that looks like a great setup for home use. Nice website two that is informative.
Thanks Keith I’m super excited about it! We are doing our 2nd brew today (yup another brisket video) - if this hazy IPA tastes just like the stout I’m going to be sorely disappointed!
@@Keith80027 I’ve got about a case and a half left from the first batch of stout and plan to brew another batch soon - want to come to Raleigh to taste it?
@@BehindTheFoodTV Maybe, but right now I trying to move back into my house that burnt 2 .33 years ago in the Marshall fire. I got to get through this first. But yes.
I've made a Goldee's style brisket on the SnS Kamado and it turned out great. Oddly a tad overcooked as well, and I did try to let it rest down to 180 or so befor eI put it in the oven to rest. I think it was just a tad overcooked when I pulled it off the pit.
@@scubahiker sure. If you’re doing double-indirect the water pan sits on the heat deflectors (inside the SloRoller) and the drip pan sits on top of the SloRoller. Make sense?
All good Stevie - if you're going to get into it like me then $2800 for that is like $2999 for a Big Joe III, but if you're not going to love making beer like you love making BBQ it's probably not necessary :-)
Awesome video Al! You mentioned making brisket on the DoJoe. From my experience, it definitely also helps with the color. My briskets come out noticeably darker when using the DoJoe technique. Also I’ve had success removing my briskets at 185, letting it sit on the counter for 45-1hr, then letting it hot hold for 12-14hrs (I have a home oven that doesn’t go lower than 170). Usually comes out great!
Welcome to homebrew world!! I've been an all grain brewer for a long time! It's always great to fire up the Kamado Joe BJ3 and pour a pint of my homebrew while things cook! Its great seeing this sponsorship!
I just used the Goldee’s method last week on a Japanese "A5" Wagyu Brisket (don't ask, lol!) on my Big Joe III...BEST BRISKET SINCE THE SUN IGNITED!!!🥩😲
Save 10% on the Beginner Bundle from Spike Brewing with coupon code EMV10 at emv4.me/spike - and drink while you cook like me!
That’s a cool home brew setup. Can’t wait to see more of what you do with it
With 5 gallon batches I’m going to need some help drinking all of this!
Put some pecan or oak wood chunks and you’ll get a more offset like bark. That’s what I do on my Kamado
Loving the brewing stout ! And th as HM you for this experiment!! The color of the brisket was interesting !! Great video Al !!
Brisket for breakfast 🤤
Thanks! Proof once again that I have the best job in the world!
Excellent test run! Long before backyard offsets were available like they are today (really dating myself here), I had some damn fine brisket cooked on all kinds of setups, such as Weber kettles and homemade rigs, etc. Getting the technique down is the key. Knowing the feel, the look, etc. You can buy a $10K offset, but if you don't know how to cook, it won't do you much good. Some people just need one pit that covers it all for their family. A Kamado joe is a great device for all kinds of cooking. Great video!
You mentioned cooking at lower temp and pulling earlier or resting before going in the warmer. I think that is the key when doing it on a kamado vs an offset.
I just did a brisket this week on my Akorn kamado set up for double indirect. I cooked at 225 the entire time and pulled a little earlier (temp 195-200, not quite completely probe tender). Held overnight at 140 for 15 hours. Great bark and so juicy and tender after the long rest.
You're right that pulling earlier and resting will make the difference. Without giving away too much.....tune in on 3/22 for the video that shows that! :-)
I know that you’re not looking for temp, but I think you might be cooking a little too high on internal temp. I noticed on the video you did with Johnny from Goldees that he said he’s looking for internal about 190-195 and then wrap and hold. I think that might be the sweet spot. Anyways, another great video my friend as usually, thank you for your amazing content and all the experiments that you do.👌👍🫡💪
Love the videos. I 100% agree you need to let the brisket rest and come down in temperature BEFORE putting it in the warmer. You need to stop the cooking process and start the holding process
Remember Harry Soo especially for the long rest. He say toss the thermometer and go by the feel. I pulled my brisket last cook when tender and it was 185 in flat. I rested overnight. Still great!
It's hard to go wrong following Harry's advice!
Little confused, please clarify thus for me! Ru cooking Meat or Vegan food
??????
Hahaha the cow that brisket came from was grain-fed, which means he or she was vegan. And you just watched me cook and eat him or her. Get it?
Start adding wood chips or extra small wood chunks to the ash tray as you are cooking and you will get more smoke to help get that dark bark.
I think you're right.
How many pieces of wood chunks did you have in your original fire….did not see much smoke when you opened even at the 4 hr mark..
Looks super yumm, so what if it's not as dark as when done on an offset - and looking forward to seeing how you go with Spike. Learning new stuff is always fun
It was so good Andrew - and not to give it away but so was the beer! Stay tuned next week for that!
I'd be interested in seeing a Goldee's style brisket on a SNS Kettle.
I will be enjoying watching the beer making along with you. You seem to be an expert, not a beginner. Pass along some brisket this way! I'll eat overcooked brisket any day!
I've got some extra brisket and more than enough beer!
@@BehindTheFoodTV I'll bet that first run turned out excellent!
Ha - I don't think that I have seen very many liberals do BBQ or Smoker videos - if any - go figure... and that's all I got to say about that.
LOL well you still haven’t! #LetsGoBrandon 🤠
@EatMoreVegans Well, well we'll - There you go. : )
Thanks.
Love your channel and really loving the beer making.
Thanks and thanks!
OK. Know is real meat 🍖 your cooking? Or Is this Vegan food??? Why are you calling it V? Real Meat is meat !!!
One big issue with kamdo's is they pretty much have no airflow. So a lot less fat render. And also, since most of your heat source is from charcoal (with just a little from wood) you just don't get as much smoke and bark. You don't get that meteorite black bark from an offset.
I first smoked briskets on my dads egg, cause it's what I had. And it was a huge world of difference when I switched to an offset. And it was a crappy offset too, that I made out of cinder blocks. But even then, it was so much better.
I'm curious about the blaze cast aluminum kamado. Because it's all cast aluminum, you can cook with whatever you want in it. So I'm wondering if it's possible in that kamado to do a full smoke with entirely wood burned down to coals. I think the coals from hardwood may not last long enough though, idk. But that would be one potential way to get better bark and smoke. But I wonder if the lack of airflow is part of the issue with bark formation, idk.
The airflow is definitely an issue. Using the SloRoller and the double-indirect setup that James over at Smoking Dad BBQ pioneered does close the gap quite a bit - but not quite all the way. The method does allow us to cook briskets fat side up on a kamado though - which also makes a huge difference.
I'd be more more interested in a soft yellowish rendered fat cap, a meteorite black bark color is less relevant.
@@CoolJay77
I hear ya, the problem with that is I honestly just don't think it is really happening on a Kamado. It just does not have a lot of airflow sadly. Maybe if you made a very specialized modified kamado or something, but at what point do you just get an offset of some kind?
It is a bit of a shame, because kamado's are truly awesome grills. But not perfect sadly, not that anything is.
@@copper4eva Talking about modification, one can experiment with building a dome shaped sub-chamber made
out of steel, and a manifold, with a convection fan creating a vortex. That will take care of rendering the fat cap, and a meteorite bark, however the smoke flavor will still not match that of a stick burner.
I've always just built a small charcoal fire in my big joe 1 and added woodchunks as needed when the heat drops (every hour or hour and a half). Pretty much run it like an offset and my Briskets look and taste like an offset brisket. No double indirect BS. Just deflector plates, fire banked to the back and brisket on the grate close to the front away from the heat.
Highly doubtful. If you figure out how to make a kamado produce offset smoker quality bbq, you’ve really done something. My favorite grill for smoking on is my PK. Not exactly like my offset smoker but I recently smoked a pork butt on it that was fantastic. Of course a brisket won’t fit on it, though 😂
The question isn’t if it will be as good as an offset - like you said not possible. But can this style - unwrapped all the way with a Goldees style trim, then wrapped with tallow and rested - work on a KJ. Did you watch to the end?
@@BehindTheFoodTV been spending time with my better half on her birthday but I will! Been cooking so much on my offset and my new to me PK lately that my KJ Big Joe is jealous… but it really hadn’t been earning it’s keep and I even bought it used. LOL. Speaking of wrapping, though, my buddy knows about as much as anyone I know about BBQ and I don’t think he wraps a thing on a ceramic grill.
@@davidrussell631 get off RUclips and tell her I said happy birthday!
@@BehindTheFoodTVlol I’m watching now! Love it that you’re getting into brewing! Good BBQ and good beer both tell me there’s a God and He’s good!
Great video! I noticed your hair today more than I normally would! Damn that vote! lol. I like the fact you tried this on the KJ, as you know I’m trying to learn all I can so when I get (I hope soon) my own KJ, I’ll be all set! I would love to see how the at home brewery works!
any reason you went away from the SDBBQ method?
Because Goldee’s brisket is the best I’ve ever had and it wasn’t done using James’ method. This wasn’t perfect but we are getting close!
Mashing at 159 is going to make a pretty sweet beer.
It was - sweet and delicious!
It looks like the fat cap didnt render out that well either
Yeah it never will on a Kamado unfortunately
What kind of warmer do you have?
Here's the one I ended up with - and I love it! emv4.me/vevorwarmer
Yet another Epic video sir! Thank you! Keep em' coming!
I got a brisket looking bark on my BJ3 by placing the heat deflectors OUTSIDE of the Slow Roller. I think this allowed for more smoke to come outside.
Interesting. That's a good case for the BJ3 - I don't think we could pull that off on a BJ2.
I remember seeing you season a brisket or some steaks a while back and made a comment on how to improve your technique. I can say all these months later that you've masterfully improved that skill and I love that you remind people to pat, NEVER RUB, their seasoning into the meat. Look forward to catching more of your content, keep grilling!
Thanks!
Throughout the video, you kept saying "It doesn't look like a brisket that's cooked on offset smoker". Well, duh, it WASN'T cooked on an offset smoker 🤪
LOL you are correct!
I thought Goldees pulled their briskets at 190-195 - pull, tallow, wrap and into the warmer - ??
They don't pull by temp, but by feel. However.....they aren't taking it all the way to probe tender. I'm experimenting with finishing temps now so stay tuned!
Would the top maybe have gotten darker if it was fat cap down for a bit? I know that might have messed up the bark some, but just wondering if that might help since the heat is coming from the bottom instead of across like on an offset?
Great question. The bark darkens because of smoke - so fat cap down would actually have reduced the smoke exposure. I think more flavor wood and adding wood chips to the ash drawer during cooking would have made a difference though!
The WiFi MEATER probe works through the stainless walls of the warmer?
Yes sir! When I'm cooking on the offset I need to keep the block or repeater right on the shelf in front so the BTLE signal can get through. On a ceramic kamado style cooker it's not a problem at all.
Al,
Nice test! A number of instructional pitmasters have advised not to cook as hot on other types of pits as an offset. I have never had any homemade beer that was decent, but interested to see what you produce. Keep up the great content! 👍
Hey Ben - I've had luck at 275 since James (Smoking Dad) invented the double-indirect......but it's probably worth trying at lower temps to see if it can get even better!
I’m interested to see more videos with the dojoe for meat. Brisket, ribs, pork butt etc. was it a fluke or the way forward?
Good questions - I will be doing more experimenting at home and if it turns out to be a thing I'll be showing it a lot more!
You will be redeemed when your Irish Stout comes out black 😃 You might end up with a beer making channel down the line.
I just might - this is so much fun!
At the end of the day, the meat just has to taste good. I would definitely be interested in seeing more of the beer brewer. Great video as usual, guys.
Thanks William! I will be making a Hoppy IPA on camera for you to watch in a few weeks. After that we will figure out a long term plan!
Your ideas for what you'd do differently sound solid. Great experiment👍😊
Thanks Bobbi! And it means I get to eat more brisket!
Wow, the fact that you can smoke brisket and brew beer at the same time is impressive! Great video!
Thanks Christian!
Great video Al.
Thanks Scott! I hope all is well!
not bad. i be looking at Komados.
Come cook on mine and decide what you like!
Hey Al! I'm dont like beer at all, but you did make it look interesting. We turn out great briskets on our KJ using tips from you, Chuds & James. What goes into Goldee's seasoning??
The only ingredient they use that's not in my normal lineup is turmeric - which among other things gives it that golden color. I'm experimenting with adding it to my home-blend rubs but I haven't figured out a magic formula.......yet! Say hi to Sam and the girls for me Andrea!
Will do,@@BehindTheFoodTV/Al!
unless we're making Indian food, we tend to minimize tumeric bc it messes up our nail polish lol
@AndreaShink 😂
This is good. Love to see you tweak this and make it just like Goldees.
Thanks David! I have so many ideas!
I think $2700 is a lot of money...Miller Lite $8.00 a six pack...lol
LOL it's a lot if you're not going to brew beer! I can tell you spending $2,999 on a Big Joe III when I can buy cooked brisket down the street seems like the same math - until you get to make your own!
Oh, Dennis. Welmart sells grills for $99 too my friend! It's a lot cheaper to buy BBQ ribs at the grocery store than to buy a kamado joe or offset and cook them yourself........!
Nothing better than mixing BBQ and Beer! I use to make beer 40 years ago, so yes I would be interested in making beer. My biggest problem in making beer is all the recipes more less tasted about the same. So have at it guys. Yes you can make a really good brisket on Green Egg that tastes like the best I have bought in Colorado. But I going to worry now that my brisket is not dark enough. Interesting setup that looks like a great setup for home use. Nice website two that is informative.
Thanks Keith I’m super excited about it! We are doing our 2nd brew today (yup another brisket video) - if this hazy IPA tastes just like the stout I’m going to be sorely disappointed!
@@BehindTheFoodTV I be waiting to see. Back in the day, I don't remember doing a stout which has become my favorite beer. Loves those dark beers now.
@@Keith80027 I’ve got about a case and a half left from the first batch of stout and plan to brew another batch soon - want to come to Raleigh to taste it?
@@BehindTheFoodTV Maybe, but right now I trying to move back into my house that burnt 2 .33 years ago in the Marshall fire. I got to get through this first. But yes.
I've made a Goldee's style brisket on the SnS Kamado and it turned out great. Oddly a tad overcooked as well, and I did try to let it rest down to 180 or so befor eI put it in the oven to rest. I think it was just a tad overcooked when I pulled it off the pit.
I think I've figured out the secret to getting it just right - tune in on 3/22 for that video!
@@BehindTheFoodTV Can you advise where you put the water pan on the BJ3?
@@scubahiker sure. If you’re doing double-indirect the water pan sits on the heat deflectors (inside the SloRoller) and the drip pan sits on top of the SloRoller. Make sense?
@@BehindTheFoodTV Yes, doing double-indirect but on a BJ3, do I do it the same way? Or differently since I have more height?
2800.00 I think I'll pass on beer maker
All good Stevie - if you're going to get into it like me then $2800 for that is like $2999 for a Big Joe III, but if you're not going to love making beer like you love making BBQ it's probably not necessary :-)
Awesome video Al! You mentioned making brisket on the DoJoe. From my experience, it definitely also helps with the color. My briskets come out noticeably darker when using the DoJoe technique. Also I’ve had success removing my briskets at 185, letting it sit on the counter for 45-1hr, then letting it hot hold for 12-14hrs (I have a home oven that doesn’t go lower than 170). Usually comes out great!
I can't wait to try this!
Welcome to homebrew world!! I've been an all grain brewer for a long time! It's always great to fire up the Kamado Joe BJ3 and pour a pint of my homebrew while things cook! Its great seeing this sponsorship!
Thanks! I’m so excited - brewed my 2nd batch on Sunday (hazy IPA as promised) and can’t wait to taste It!
I just used the Goldee’s method last week on a Japanese "A5" Wagyu Brisket (don't ask, lol!) on my Big Joe III...BEST BRISKET SINCE THE SUN IGNITED!!!🥩😲
Yumm. Where did you get your brisket from?
WTF did you invitation go to my spam folder? I would have been there!
@@samacc2536 A place called "Alpine Butchers" got a few in late last year and I ordered one, not exactly cheap, but OMG!!!😲
@@BehindTheFoodTV 😂
@2536 Alpine Butchers, bought a few months ago🙂