One of the best videos you've put out James. Very detailed, but most importantly explaining the WHY of what we are doing. It's straight forward to follow a tutorial but to understand it's purpose gives us the knowledge to pivot and make adjustments. Keep up the great work, can't wait for more content!
Excellent video James! Probably learned more from this single video than any other brisket video I've ever watched. You really have come a very long way in your Kamado learning curve and we all have greatly benefited from you.
This instructional is legit. Made my first brisket with it today on my Oklahoma Joe Bronco. Made a similar setup using the large charcoal basket, diffuser, lower position cooking grate, pizza stone, drip pan, then top cooking grate. 17 lb prime minus 3 lbs trimmed fat, 9 hrs 11 min cook time. Turned out just as tender and juicy with consistent bark all around. Thanks for sharing!
Would be great if you could put a recipe in the description or comments. I.e smoke at 275 until X temperature, foil wrap u til y temp… etc. love the videos but would be nice to have an easy recipe reference
Here are my notes for the recipe: Get marbled brisket, with evenly thick flat that doesn’t get too skinny at the end Trim fat to ¼ inch (fat cap on top), thick fat on bottom cut off Use trimmed fat to render tallow and inject tallow into the flat Rub with 45% salt (half and half kosher salt and Lawrys seasoning salt), 45% pepper, 10% garlic Let sit in fridge 24 hours on a rack uncovered Double heat deflector setup Chunk of wood in bottom middle (add wood sometimes after an hour in bottom) Cook at about 300F Do tight foil boat (leaving top of foil open) when brisket hits 170F Spray with water/ACV mix every 60-90 min for first 4-5hrs Cook until thermometer basically drops into the top like butter (197-210F) After finished let brisket sit out open 45 mins, then “FTC” rest wrapped in foil then wrapped in towel in a cooler for 2 hours.
Not only is this one of my all around favorite channels, it is by far the most informative Kamado Joe channel out there. Well done sensei James, you are a master of your craft!
I'm really amazed James, I've been cooking on a grill since I don't remember when, but your videos, tips and suggestions are really on a next level, the way you put the content, the way you explain things and adding your extent years of experience on this matter are on a next level, this is not just a 101 video class is a MASTER CLASS on how to do things right the first or your 1000's time on a Kamado, when I started on BBQ cooking there where just traditional grill's, the Kamado's as you already mentioned and experienced yourself is a whole diferent style of cooking and there's nothing better than an experienced and charismatic "BBQ SHEF" on this kind of cooking like yourself to help us all (novice & experienced ones) to get the best of this treat on our lives that we call outdoor cooking. Please keep all that good work, so that all of us can benefit from it...... THANKS
I found the Oxo cheap hand-cranked pepper mill did what I needed, which was to grind large amounts of coarse pepper without destroying my tendons since it's a crank action instead of a wrist twist. Less than $20 IIRC and it's the first pepper mill I haven't outright destroyed while making brisket rub.
Finally, James, I screwed up the courage to do a 15 lb packer brisket to feed my guests. Despite the unrelenting rain and drizzle outside , I followed your instructions from start to finish (minus the tallow injection - basted instead) and it came out wonderfully. The guests raved, did their best to finish it off - simply too delicious! Thanks for once again for your guidance!
James, i have been watching your segments for only a short while and each one is better than the last. You deliver information in an easy to understand and executable manner.I was a professional chef many years ago but now cook a great deal at home. Recently I started to use my kamado joe. I am attempting my first brisket this week but only after listening to your “how to smoke a brisket”video did i actually feel confident that i will smoke a great brisket. I am now a fan as you can tell and will keep tuning in- thank you, Harry
James, thank you. So many super tips I killed it on my first try on a classic. Full brisket from Costco. Went with "choice" because, hey, first try. Rendered the tallow after the trim. Injected. Dry brined overnight with Killer Hogs TX Brisket rub. (I am not hip enough to make my own rub!) Used the divide and conquer with deflector on the bottom and the Komaod pizza store beneath the brisket protected by a drip pan. No room for water. Fat cap up! Meater probe told me 200 degrees at setup Got there in about 5 hours at a stable 300 degrees. Did the boat after 3 hours and a little spritz as suggested. Set it up wrapped in foil and beach towel in a cold oven for 3 hours, no cooler handy. Your tip on how the probe should feel like butter was also very useful. The result, as promised, perfect!!! No burn or dryness on the bottom. To my fellow joes, be fearless, listen to James, if I can do it, you can do it.
I did just as you said. I watched the video numerous times bcause this was my first brisket to cook... ever... not to mention on a Kamado Joe smoker at that. It turned out perfect. Thank you so much for taking the time with such good detailed instructions.
Using this double indirect method with my Weber Summit today. Running at 275 all day long. For my second “heat deflector” I’m using a couple ceramic half moons on my main grate and the Weber extension rack to hold the brisket. Thanks for sharing this!
Hi I also have the summit kamado. Do you think that double indirect with the extension rack makes a big enough difference for me to warrant buying the accessories? I’ve also wonder about using the only fire cooking grate with ceramic heat deflector made for The 24” kamado Joe
Hey James... I know you love your slo roller, but not all of us own one. Some videos and tips for using the Joe without a slo roller would be nice too. :-) Doing a point only brisket today, and will be doing a Montreal smoked meat cook next weekend with your tips using the flat only. :-)
Have you ever had any issues using the double indirect in a Series 2 - or just any model without the slow roller? I feel like the lower heat deflector kind of chokes the smoke a bit because it's so close to the fire. Thoughts?
OK James....I asked a question earlier today on another video....please disregard as this answered it perfectly!!! Thanks for all you do and the time you spend in putting these video's together!!
Thank you so much for this video! I've had a Vision ceramic grill for a couple of years and really haven't done much besides ribs. My second brisket using this method was awesome! The first one was o.k,. but it was because of errors on my end. I figured out what I did wrong and made a few adjustments based on my cooker and setup. The results were amazing, and I can't wait to make another one. Everything I needed was in this video - from trimming to rub, to set up and the cook. I tend to get more out of instructions that give guidelines for what you see and feel as opposed to strict time and temp. This learning process is very similar to learning how to make sourdough bread, BTW - more about texture and feel than following a strict recipe. In both cases, taking and breath, having a little fun and knowing it's a process and not the end of the world if you screw up is key. Thanks again - I appreciate what you do!
I did a brisket for family Easter. I followed your method 98%(no butcher paper, out f stock, and did not inject talo. I will next time! It turned out perfect (my family’s comments) and they are a tough Texas crowd. Thank you!
I've had a kamado for years and ive learned more from you about dialing in temps in just a few video than I ever have before. Turns out I'm using way too much fuel and not letting the dome get heat soaked enough. Time for some trial runs. THANKS!
Great video. I first smoked brisket on my dads egg, and struggled at times. I moved to an offset smoker I made, and made much better brisket as one would expect of an offset. But I think I may want to smoke briskets on a kamado again one day, for the convenience. Some really good tips, like sneaking in a piece of wood in the ash tray. Very smart way to get some more smoke in. One issue I personally see, when you opened the kamado up for that first spritz, there was like no smoke. I feel like you needed more wood. Although that's one issue all together with smoking in kamado's, is that you don't get all your heat from wood. So you just don't get as much smoke. But I still think you could've maybe gotten more smoke than you did.
Hi James, I did this cook today and it was my first brisket to turn out fantastic. I had tried another method, but this one was much easier and almost fool proof. I wanted to pass along a tip I did for double indirect on a Big Joe 2. I put the deflector plates on top of the KJ Ash Basket, and then my cast iron griddle on the low divide and conquer setting, followed by a small cooling rack to put a disposable drip pan on top of , had to go with a BGE branded pan because it was low profile enough to then do the accessory rack and then the standard grill grates on the upper divide and conquer setting. Viola…double indirect on a big Joe 2 with no slo roller.
I agree with everyone’s comments that this is best brisket video, at least for my needs. Follows this exactly for Super Bowl prep of 11lb brisket. Best I’ve ever made. Tender. Juicy. Beautiful bark.
Great video as always James! What was your total Cook time on this? Think i heard 4 hrs until the fix boat, so 6-7 hrs not including rest? Doing my first brisket ever this weekend, was figuring 18 hrs w/o rest.
My Costco brisket is currently sitting in it's foil boat with your rub recipe all over it. Costco had Wagyu for a lot less than I thought it would be. I snatched it up thinking I shouldn't miss this chance. But I really had no reason other than I'm totally geeked about learning to BBQ. So I'm celebrating the fact that it's Wednesday. :)
@@SmokingDadBBQ It tasted great, but not sure Wagyu is double the flavor for double the cost of a USDA prime. I think I'll stick to prime. I also did have an issue with the bottom cooking more quickly than the top. But flavor wise, everything was great. I totally remembered the next day that I needed an air gap between the drip pan and the conveggtor to buffer the heat coming from the bottom. I suppose I need to do another brisket just to see if that was the issue. :)
Doing my first brisket this weekend thanks to your help James. Got it on the grill by 5:30am and it's already at 165 / boat time at 9:30am. Seems fast but now I'll hopefully have longer to rest it. Guess it depends on how long the stall is. Thanks for all your guidance!
I used this video for every part of my cook today, very much appreciated for your details with all ur trial and errors to make such a complete Komodo guid… I pulled off my first brisket. 13.5lb on Classic II, with slo-roller. I placed the heat defectors in lowest section of divide & conquer rack, then jammed slo-roller into divide & conquer rack, then made a foil drip pan sitting on roller top (about and inch to work with). All in all, It worked, thinking gen III definitely a better fit for this set up. nevertheless the brisket was almost perfect, bottom was tough to cut, used the foil boat from 170 and on. Nothing but compliments, “how did u get the bark so perfect etc… so tender…”. But all I could think about is my next cook and adjustments to temp to avoid scorched earth bottom. 😂…. Did ribs and pork shoulder last week/ absolutely perfect results. Thanks for ur videos….
I must say, I have a Minolith Kamado Le Chef which is similar to a big joe though doesnt have the slow roller. I have tried brisket several times before with both good and ok results, but I tried your double indirect method yesterday using my heat deflectors and a pizza stone and it was the absolute best frigging thing I have ever produced. Thank you. Honestly, just insanely great result.
you are right, whilst much less efficient (i think i used about 3/4 basket of coal over 11hrs) the smoke flavour was far superior. I'll call that well worth it especially since i cooked 2 whole briskets (about 8.4kgs of meat in total). Great stuff, thanks for the awesome tips and keep it up!
I live in Texas and wanted to make a brisket that would rival the best BBQ restaurants. I followed your instructions, but had to be a bit creative as I do not have a smoke roller. Instead, I used the heat deflector and accessory grill rack and used a heavy stoneware plate as the secondary heat deflector. I cooked fat side up and the brisket was perfect. The family was delighted and commented it was absolutely as good as some famous local Astin Texas BBQ restaurants. Thank you for your techniques!
Great segment and lots of detail! My latest try, rub overnight, smoke until 150, sous vide at 155 overnight…. Spectacular! Now I have to try with a tallow injection!
Great video thx! What do you spray the brisket with? Also, as You have a classic 2, the entire brisket.does not fit on the grill. I cut.it in two pieces that I will cook one after the other. I imagine the thinner part will cook faster... Thanks for all the great info!
Hi James I have a KJ classic II with a charcoal basket. When trying to use the ash drawer hack to add smoke I only get fine ash (no glowing embers) that doesn’t burn/smoke the wood chips. Any ideas why? Any alternatives to add wood for my longer cooks? I’m also using 2 deflector plates for the double indirect method, in case that makes a difference.
Thank you for checking on the drip pan hitting the grate. BTW this past weekend was my first brisket smoke, I followed your brisket 101 steps and it came out perfect. Thanks a bunch
Followed your instructions. Used two sets of half plates. Took an hour to light the charcol and get the Joe at 300 degrees. The cook took about 4 hours. The brisket was about 5 lbs. It came out very well. Thanks for the instructions!
@@ronalddefoe574 I used James' salt and pepper recipe with Garlick. I had some canned rub containing thyme, salt, pepper, garlic which I have used on chicken. It worked out well. I looked for Lowry's but could not find it at my grocery store. I sort of think a steak seasoning rub will work just as well.
Okay - flavour - off the hook amazing. I did a point only though, no flat (weird cut from a hutterite colony) It was dripping juice (didn't seem like it was boiled in fat which was nice. Proper timing on the boat) so fat was starting to render really nicely. Overnight dry-brine and the fat trimming render down and injection was crazy good. My honest mistake here was not using a deep-lip drip pan. (I used a low lip pizza pan with tinfoil) and when I moved it to drain it, the fat somehow bypassed the heat deflectors and went straight to the smokeshow that is the slö-roller plate. So there was a solid 15 minute point where I had to remove the brisket, wipe off and burn off the plate... so for the rest of the cook I was back to struggling with Clifford the Big Red BBQ that refused to go below 350°. TL:DR - End result - flavour was astounding. Juicy as all get out. Crust was ridiculous. But I shanked the tenderness a bit to be honest. (My fault) so I could have done better, but still one of my best briskets (family confirmed) Thanks James!
Really enjoyed this video for two reasons. One I just purchased my first Camano Joe big Joe series 3 and this is my first brisket cook. I was looking at the method, dual method slow roller and heat deflectors. I did not see how you started the barbecue, but I am assuming the basket of charcoal was full.because if it was not full, how would you apply more charcoal if needed.
Hey James!! So I have to thank you for all of your videos and this one in particular!! Last week I received my KJ big Joe III - now I admit I have experience with Kamado style cooking as I’ve had a Broil King Keg, cooking on a KJ - especially this monster of a grill is new to me! I did burgers for my first cook just to break it in, but for my second cook I threw caution to the wind and followed this recipe and did my very fist full-sized brisket (ever! Only did small partial ones on the Keg) Now I didn’t do the injection cause I didn’t have time to make the tallow, but I followed the rest of this video and BOOM!!! One AMAZING brisket came off that grill!!! I need some more experience in trimming, but I could NOT be happier. It probed like melted butter all over and jiggled like a plate of jello!! And you should have seen the smoke ring!! Double indirect ALL the way!!! Kamado Joe should bundle this video with every new grill. Amazing work, and I appreciate how you share your experience. Thank you!
@@davidgervais3893 the cook time ended up being about 7-8 hours, not including the the setup that took about 45 min to an hour. I really was being careful to make sure the temp was stabilized before I put the meat on. I’ve now done 2 briskets (third on is on right now!! Haha) and both seemed to take within an hour of each other 8-9 hours for a 17lb (before trimming) and the one above which was closer to 14lb I have a 12lb on now and I boated it a bit too early (my thermometer must have been in the wrong spot cause now that it’s back in it’s at 160 not 170 - hopefully it still works out)
Thanks for the quick reply Dave. I suspect the cook is the 8-9 hrs + the rest. I typically start the evening before at 225f, which takes about 18hrs + rest. Can’t wait too to try this method. Thanks again.
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you
Hi James, Thank you for your helpful videos! I'm about to smoke my first brisket and was hoping to get your advice on something. When you're spraying the brisket during the cook, do you use apple cider vinegar, water, or another liquid? I'd love to hear what you recommend. Thanks in advance!
No more wrap. Came to this same conclusion myself because I desire more bark. So happy to see you ending up there as well. Thank you for all this great content!
Two questions I hope you can help me out. I have a BGE, so no slow roller. Fat cap still up? I’ll be doing it less hot. Second. Favourite way to have it? Sandwich? On its own with sides? What sides? Your videos have helped a lot!
I would like to know this too. I think it can be done if you don't use the slow roller. Use the deflector plates on the bottom level of the divide and conquer, then a pizza stone on the X ring and the grates the level above that.
This is required viewing in you own a kamado cooker. Big thumbs up! Appreciate all the work to show it from store bought package to finished cook. Outstanding!! Thank you!
James, great video! I'm almost ready to give a 16lb brisket a go. One question, it seems you jumped from "now put the brisket into the foil boat" to "OK the brisket is almost done". You explain how to tell if it's done by feel rather that time or temperature, which I understand. But, for back planning, about how much time between "boating" and "almost done" should I estimate?
Hey, I love the video. I just bought my BKJ and excited to cook on it. Will you do like a recipe description, and include the cook times on it so I can write it down to start my cook.
Have you ever thought about adding the expander as well? It will get it even closer to the dome to get even better fat render? Maybe there isn’t enough room along with the slow roller on the big Joe?
As I live alone, I opted for an Akorn Junior. This makes me wonder whether I can squeeze a double indirect system on that, say with the smoking stone in place and an empty foil drip tray with a pizza stone on top and the grill grate in a slightly higher position. I have all the kit I mentioned so it has me intrigued! Also, definitely going to get myself a whole British Wagyu brisket later this year, split the flat from the point and smoke them both up on the Akorn Junior. Thank you for the "What", the "Why" and the "How" in your videos. They are really shaping up to be brilliant.
Hi James, Thinking of putting my brisket over the extension rack on my classic 1 to be farther from heat. I would assume it will get more smoke up there. Have you ever tried that. Would you consider making a video trying it?
great video man, although i only have the joe classic, which i couldn't fit a 17 pounder on, i just modified you methods for use on my traeger. i have never cooked a brisket fat side up or injected it before, and it is game changing. I made the most moist brisket i have ever made following your steps! thanks man!!!
James - you have taught me so much since I became a KJ owner and I'm very grateful. One question...do you have a video with guidelines on rubs? I do a lot of 3-4 pound chuck roasts so it's quite a bit smaller than a traditional brisket. A guide of amount of rub per weight of meat would be awesome! I used your "perfect pulled pork" guidelines with superb results and want to try the same on a smaller beef roast. Maybe I'm overthinking this and just need to ratio the weight of my cut of meat to yours?
@@SmokingDadBBQ Did not go 100% according to plan, but the result was incredibly tasty. The crowd loved it. A couple of things. I could not manage to get the double indirect setup on my standard sized KJ. Too tall. The other is that although the temp seemed low enough (250 in the dome), my approx. 12 lb brisket (started as 14 lbs before trimming) cooked really fast. it was done in 4 hrs. The Meater, which was placed horizontally in the flat near the grates read much hotter. So I ended up having almost 8 -9 hrs. to rest it, which I think helped considerably. It would not stay warm in a cooler that long so it sat in a 170 degree oven for over 6 hrs. The Choice brisket was very tender, although the bark was a little tough. So a great adventure!
Just did my first run today. I had a hard time keeping the internal temps for point and flat close to one another, and I think it ran hot. Ambient was 300-310. As a result, I think overcooked the flat waiting for the point to get soft enough for that probe test. Also - the fat cap didn’t really melt off - so the flat was dry and fatty - not a good combo. It was a 9.5 lb post-trim brisket. It only took 5 hrs to get to 200-210, so I’m thinking I just try to do it slower. Any other thoughts?
James, I found your videos tonight and subscribed! The tip about making your own tallow from the fat that would otherwise be thrown out is fantastic! I am a fellow Ontarian and wonder what you do in winter to keep your outdoor kitchen intact? I made up a small area with wind blocks and a table, but nothing as fancy as your set up. Great videos btw.
Ok I cooked brisket a bunch of times and I suck at it. I tried this method and it just finished and looks amazing. I have a Big Joe 2 so don’t have the three level rack. I used the SloRoller. Then using the divide and conquer 2 added the X accessory with the deflector plate. I went to Lowe’s and got 1 inch square metal “tubing”. Cut it so I could lay the racks on top of the tubing laying on the deflector plate. It was up high enough to put a water tray under it but not to high that the doom didn’t shut. I wish I could post pictures.
Do you leave the bottom cast iron grate in or out? I do not really get any embers falling down for wood in ash drawer to smoke. I got my Big Joe1 due to your channel and I love it. I have learned alot about grilling and smoking from you as well! Thank u.
Great video again James. When you calculate your work-back schedule, do you have a rule-of-thumb about how much time per pound you anticipate the brisket will need to fully cook at 300°?
I once had an authentic vintage 1960s Japanese Kamado I got from my friend's backyard. A Japanese family moved before he did and they left it. I never used it because it needed a llot of work to get it back to working order so I gave to my brother.
I love my UDS but you've encouraged me to try smoking again in my Vision Grill. Thanks for your channel. I'm surprised you start your fire in the center. Have you found this to be the most effective for a clean burn? Ive always started mine off to the side by the air inlet. I'm so glad to have found someone else besides the UDS proclaiming the benefits of hot n fast. You just have more experience and science to back up what you say works best. I'd put you up there with America's Test Kitchen. Which is saying a lot because they have a whole staff and massive budget, and I know you are just one guy and a camera.
wow thanks so much let me know how it goes the air draw negative pressure is highest at the back not the front so starting front centre and shaping your mound to accommodate this natural burn helps
America's Test Kitchen is a good cooking channel. Just so happens I have watched their brisket clip recently. They claim they cooked 500 lbs of brisket and they state to always pull briskets when they reach 205 F. Most people would dispute cooking by temperature. This clip here is a better guide.
How do you know what time to start your cook for getting dinner on the table in time for your 16 lb. brisket? I know you hot hood these days, but without it, is the cool like six hours and then the three hour rest?
I have a classic series 1 therefor no slow roller. Any tips on how I can get a double indirect cook going? And do you know if a slow roller will fit my Kamado? Any help is appreciated! Thanks I really enjoy your videos!
Hi James, great video just trying to figure out which time I should wake up to start the grill … So how long from the start to finish or how long until 160 and then I can figure out the rest. Thank you.
Not sure if you’ll see this in time but - I have the big joe 3 doing your method, but I never hear a estimated time per pound mentioned. I’m shooting for 250 degrees, 11.5lb. I’ve seen anywhere from 30 mins to 90 mins per lb. Thanks!
I followed this over the weekend for my first ever brisket. It was outstanding, so thank you very much. I almost wish I had experienced doing an average brisket first so I could really appreciate/notice the benefits of all the great tips in this video lol. I think mine still could have been slightly better - reason being, I may have used slightly too much rub, and also, the joint was a lot smaller than the one in your video, meaning less of the beautiful tender meat in the centre. Loved the resting technique, couldnt believe it was still warm 3 hours later 👍👌will do it again with a much bigger piece of brisket next time. Thanks 👍
Thank you great video. RE the black pepper problem, you can always get a cheap peppermill and attach your 12V drill, can save you 200 from that Ferrari of a peppermill. Thank Alton Brown for that one.
Great tutorial on the art of brisket. Worked for me numerous times. Doing it again today but with a much smaller brisket and wondering how I make adjustments as such. I guess the proof is in the probe test, if it falls in like peanut butter then you're done!!
Thank you James! Finally worked up the courage to try a brisket and this helped me absolutely nail it on the first attempt. The party guests now think im a pit master 😂
Hi James. In about to do my first brisket cook. I'm just not sure what is in the spray bottle at the 2 hr mark. Water? Tallow? Can you let me inow please. Great video btw
I bloody hate the taste test because I'm never actually there to taste it with ya! Amazing video! As a new Kamado Joe owner I can't wait to try this out!
I love your 101 videos. I have a way that I organize recipes on my computer with keywords. This and others like it get tagged "Technique" so I can find them quickly when needed. A huge asset!
Hey James, my wife has a dietary restriction with grain so we eat grass fed/ grass finished beef. I’ve had really good success with beef short ribs but I struggle with brisket. It keeps coming out dry. Any suggestions. Would love to see you do a video on grass fed beef - I know it’s a small audience compared to those who eat grain finished beef.
How would you set up the original classic Joe 1? I have the added slow roller but don't have space to do the double in direct in that grill. I was wondering if you tried that set up with your multiple grills. Thanks.
I have the Big Joe, but do not own the SLO Roller just the half moon deflectors and EVERYTIME I make a brisket the bottom burns a bit and tears when slicing. Did you ever find a work around to avoid this issue?
Hi James, thanks for putting this together, question, in this video what were your times and temperatures? What temp Did the brisket go on? 300-325 degrees? How long before the brisket hit 170 for it to go in the foil boat? How long was it in the boat before it proved tender? Just trying to back into a timeline for when the brisket should go on
Couple of questions. 1) How would you recommend implementing the double indirect method on a series ii kamado joe? These models don't have the slow roller. 2) What did you spray the brisket with?
One of the best videos you've put out James. Very detailed, but most importantly explaining the WHY of what we are doing. It's straight forward to follow a tutorial but to understand it's purpose gives us the knowledge to pivot and make adjustments. Keep up the great work, can't wait for more content!
thanks so much Neo.... added a few more new tidbits into todays pulled pork as well, hope you find it helpful too
Excellent video James! Probably learned more from this single video than any other brisket video I've ever watched. You really have come a very long way in your Kamado learning curve and we all have greatly benefited from you.
Awesome, thank you!
This instructional is legit. Made my first brisket with it today on my Oklahoma Joe Bronco. Made a similar setup using the large charcoal basket, diffuser, lower position cooking grate, pizza stone, drip pan, then top cooking grate. 17 lb prime minus 3 lbs trimmed fat, 9 hrs 11 min cook time. Turned out just as tender and juicy with consistent bark all around. Thanks for sharing!
Cheers Raymond
Thank you for including the approximate cook time. This helps me plan my first brisket cook, based off this video!
Would be great if you could put a recipe in the description or comments. I.e smoke at 275 until X temperature, foil wrap u til y temp… etc. love the videos but would be nice to have an easy recipe reference
What temperature is actually used in the video? He says 270 to 300 and flashes the 300 graphic on screen but then actually puts the meat on at 270.
Fully agree. That would be super helpful!
Here are my notes for the recipe:
Get marbled brisket, with evenly thick flat that doesn’t get too skinny at the end
Trim fat to ¼ inch (fat cap on top), thick fat on bottom cut off
Use trimmed fat to render tallow and inject tallow into the flat
Rub with 45% salt (half and half kosher salt and Lawrys seasoning salt), 45% pepper, 10% garlic
Let sit in fridge 24 hours on a rack uncovered
Double heat deflector setup
Chunk of wood in bottom middle (add wood sometimes after an hour in bottom)
Cook at about 300F
Do tight foil boat (leaving top of foil open) when brisket hits 170F
Spray with water/ACV mix every 60-90 min for first 4-5hrs
Cook until thermometer basically drops into the top like butter (197-210F)
After finished let brisket sit out open 45 mins, then “FTC” rest wrapped in foil then wrapped in towel in a cooler for 2 hours.
Thanks I thought the same
@@SquatchOut super useful man- do you happen to know the water / ACV mixture percentage? Thanks!
Not only is this one of my all around favorite channels, it is by far the most informative Kamado Joe channel out there. Well done sensei James, you are a master of your craft!
wow, thanks!
I'm really amazed James, I've been cooking on a grill since I don't remember when, but your videos, tips and suggestions are really on a next level, the way you put the content, the way you explain things and adding your extent years of experience on this matter are on a next level, this is not just a 101 video class is a MASTER CLASS on how to do things right the first or your 1000's time on a Kamado, when I started on BBQ cooking there where just traditional grill's, the Kamado's as you already mentioned and experienced yourself is a whole diferent style of cooking and there's nothing better than an experienced and charismatic "BBQ SHEF" on this kind of cooking like yourself to help us all (novice & experienced ones) to get the best of this treat on our lives that we call outdoor cooking. Please keep all that good work, so that all of us can benefit from it...... THANKS
I found the Oxo cheap hand-cranked pepper mill did what I needed, which was to grind large amounts of coarse pepper without destroying my tendons since it's a crank action instead of a wrist twist. Less than $20 IIRC and it's the first pepper mill I haven't outright destroyed while making brisket rub.
I actually threw the peppercorns into my coffee bean grinder! Worked great for me.
Finally, James, I screwed up the courage to do a 15 lb packer brisket to feed my guests. Despite the unrelenting rain and drizzle outside , I followed your instructions from start to finish (minus the tallow injection - basted instead) and it came out wonderfully. The guests raved, did their best to finish it off - simply too delicious! Thanks for once again for your guidance!
James, i have been watching your segments for only a short while and each one is better than the last. You deliver information in an easy to understand and executable manner.I was a professional chef many years ago but now cook a great deal at home. Recently I started to use my kamado joe. I am attempting my first brisket this week but only after listening to your “how to smoke a brisket”video did i actually feel confident that i will smoke a great brisket. I am now a fan as you can tell and will keep tuning in- thank you, Harry
Thanks, good luck!
James, thank you. So many super tips I killed it on my first try on a classic. Full brisket from Costco. Went with "choice" because, hey, first try. Rendered the tallow after the trim. Injected. Dry brined overnight with Killer Hogs TX Brisket rub. (I am not hip enough to make my own rub!) Used the divide and conquer with deflector on the bottom and the Komaod pizza store beneath the brisket protected by a drip pan. No room for water. Fat cap up! Meater probe told me 200 degrees at setup Got there in about 5 hours at a stable 300 degrees. Did the boat after 3 hours and a little spritz as suggested. Set it up wrapped in foil and beach towel in a cold oven for 3 hours, no cooler handy. Your tip on how the probe should feel like butter was also very useful. The result, as promised, perfect!!! No burn or dryness on the bottom. To my fellow joes, be fearless, listen to James, if I can do it, you can do it.
I did just as you said. I watched the video numerous times bcause this was my first brisket to cook... ever... not to mention on a Kamado Joe smoker at that. It turned out perfect. Thank you so much for taking the time with such good detailed instructions.
Glad to hear it turned out great!
Using this double indirect method with my Weber Summit today. Running at 275 all day long. For my second “heat deflector” I’m using a couple ceramic half moons on my main grate and the Weber extension rack to hold the brisket. Thanks for sharing this!
Hi I also have the summit kamado. Do you think that double indirect with the extension rack makes a big enough difference for me to warrant buying the accessories? I’ve also wonder about using the only fire cooking grate with ceramic heat deflector made for
The 24” kamado Joe
Hey James... I know you love your slo roller, but not all of us own one. Some videos and tips for using the Joe without a slo roller would be nice too. :-) Doing a point only brisket today, and will be doing a Montreal smoked meat cook next weekend with your tips using the flat only. :-)
Have you ever had any issues using the double indirect in a Series 2 - or just any model without the slow roller? I feel like the lower heat deflector kind of chokes the smoke a bit because it's so close to the fire. Thoughts?
Dude! This video is ON POINT! I have used this method 3x so far! Always amazing!
OK James....I asked a question earlier today on another video....please disregard as this answered it perfectly!!! Thanks for all you do and the time you spend in putting these video's together!!
glad to help
Thank you so much for this video! I've had a Vision ceramic grill for a couple of years and really haven't done much besides ribs. My second brisket using this method was awesome! The first one was o.k,. but it was because of errors on my end. I figured out what I did wrong and made a few adjustments based on my cooker and setup. The results were amazing, and I can't wait to make another one. Everything I needed was in this video - from trimming to rub, to set up and the cook. I tend to get more out of instructions that give guidelines for what you see and feel as opposed to strict time and temp. This learning process is very similar to learning how to make sourdough bread, BTW - more about texture and feel than following a strict recipe. In both cases, taking and breath, having a little fun and knowing it's a process and not the end of the world if you screw up is key. Thanks again - I appreciate what you do!
I did a brisket for family Easter. I followed your method 98%(no butcher paper, out f stock, and did not inject talo. I will next time! It turned out perfect (my family’s comments) and they are a tough Texas crowd. Thank you!
Fantastic!
I followed your directions and made my first brisket. It was delicious. Thank you!
I've had a kamado for years and ive learned more from you about dialing in temps in just a few video than I ever have before. Turns out I'm using way too much fuel and not letting the dome get heat soaked enough. Time for some trial runs. THANKS!
Great video. I first smoked brisket on my dads egg, and struggled at times. I moved to an offset smoker I made, and made much better brisket as one would expect of an offset. But I think I may want to smoke briskets on a kamado again one day, for the convenience.
Some really good tips, like sneaking in a piece of wood in the ash tray. Very smart way to get some more smoke in.
One issue I personally see, when you opened the kamado up for that first spritz, there was like no smoke. I feel like you needed more wood. Although that's one issue all together with smoking in kamado's, is that you don't get all your heat from wood. So you just don't get as much smoke. But I still think you could've maybe gotten more smoke than you did.
Hi James, I did this cook today and it was my first brisket to turn out fantastic. I had tried another method, but this one was much easier and almost fool proof.
I wanted to pass along a tip I did for double indirect on a Big Joe 2. I put the deflector plates on top of the KJ Ash Basket, and then my cast iron griddle on the low divide and conquer setting, followed by a small cooling rack to put a disposable drip pan on top of , had to go with a BGE branded pan because it was low profile enough to then do the accessory rack and then the standard grill grates on the upper divide and conquer setting. Viola…double indirect on a big Joe 2 with no slo roller.
I agree with everyone’s comments that this is best brisket video, at least for my needs. Follows this exactly for Super Bowl prep of 11lb brisket. Best I’ve ever made. Tender. Juicy. Beautiful bark.
So glad to have helped in your success
Great video as always James! What was your total Cook time on this? Think i heard 4 hrs until the fix boat, so 6-7 hrs not including rest? Doing my first brisket ever this weekend, was figuring 18 hrs w/o rest.
My Costco brisket is currently sitting in it's foil boat with your rub recipe all over it. Costco had Wagyu for a lot less than I thought it would be. I snatched it up thinking I shouldn't miss this chance. But I really had no reason other than I'm totally geeked about learning to BBQ. So I'm celebrating the fact that it's Wednesday. :)
Hope it turned out well!
@@SmokingDadBBQ It tasted great, but not sure Wagyu is double the flavor for double the cost of a USDA prime. I think I'll stick to prime. I also did have an issue with the bottom cooking more quickly than the top. But flavor wise, everything was great. I totally remembered the next day that I needed an air gap between the drip pan and the conveggtor to buffer the heat coming from the bottom. I suppose I need to do another brisket just to see if that was the issue. :)
Doing my first brisket this weekend thanks to your help James. Got it on the grill by 5:30am and it's already at 165 / boat time at 9:30am. Seems fast but now I'll hopefully have longer to rest it. Guess it depends on how long the stall is. Thanks for all your guidance!
Hope it was great!
I used this video for every part of my cook today, very much appreciated for your details with all ur trial and errors to make such a complete Komodo guid…
I pulled off my first brisket. 13.5lb on Classic II, with slo-roller. I placed the heat defectors in lowest section of divide & conquer rack, then jammed slo-roller into divide & conquer rack, then made a foil drip pan sitting on roller top (about and inch to work with). All in all, It worked, thinking gen III definitely a better fit for this set up. nevertheless the brisket was almost perfect, bottom was tough to cut, used the foil boat from 170 and on. Nothing but compliments, “how did u get the bark so perfect etc… so tender…”. But all I could think about is my next cook and adjustments to temp to avoid scorched earth bottom. 😂…. Did ribs and pork shoulder last week/ absolutely perfect results. Thanks for ur videos….
I must say, I have a Minolith Kamado Le Chef which is similar to a big joe though doesnt have the slow roller.
I have tried brisket several times before with both good and ok results, but I tried your double indirect method yesterday using my heat deflectors and a pizza stone and it was the absolute best frigging thing I have ever produced.
Thank you. Honestly, just insanely great result.
hearing stories like this makes me happy
you are right, whilst much less efficient (i think i used about 3/4 basket of coal over 11hrs) the smoke flavour was far superior. I'll call that well worth it especially since i cooked 2 whole briskets (about 8.4kgs of meat in total).
Great stuff, thanks for the awesome tips and keep it up!
I live in Texas and wanted to make a brisket that would rival the best BBQ restaurants. I followed your instructions, but had to be a bit creative as I do not have a smoke roller. Instead, I used the heat deflector and accessory grill rack and used a heavy stoneware plate as the secondary heat deflector. I cooked fat side up and the brisket was perfect. The family was delighted and commented it was absolutely as good as some famous local Astin Texas BBQ restaurants. Thank you for your techniques!
Great segment and lots of detail! My latest try, rub overnight, smoke until 150, sous vide at 155 overnight…. Spectacular! Now I have to try with a tallow injection!
Great job!
Always delivering the great info. Keep up the great job James.
I appreciate that!
Great video. I'm going to start this today. How long was the overall cook? And do you need to check it every couple hours?
I love how it tastes so good you can't suppress a chuckle. Great video, thanks!
I think he cried. just a little.
So what was the total cook time and rest time??
Great video thx!
What do you spray the brisket with?
Also, as You have a classic 2, the entire brisket.does not fit on the grill. I cut.it in two pieces that I will cook one after the other. I imagine the thinner part will cook faster...
Thanks for all the great info!
Hi James
I have a KJ classic II with a charcoal basket. When trying to use the ash drawer hack to add smoke I only get fine ash (no glowing embers) that doesn’t burn/smoke the wood chips. Any ideas why? Any alternatives to add wood for my longer cooks? I’m also using 2 deflector plates for the double indirect method, in case that makes a difference.
Hi,
Awesome video, what do you use for your spray?
Thank you for checking on the drip pan hitting the grate. BTW this past weekend was my first brisket smoke, I followed your brisket 101 steps and it came out perfect. Thanks a bunch
Great job!
Followed your instructions. Used two sets of half plates. Took an hour to light the charcol and get the Joe at 300 degrees. The cook took about 4 hours. The brisket was about 5 lbs. It came out very well. Thanks for the instructions!
Glad it helped
John - may I ask what quantity of rub you used on your 5 pound brisket?
@@ronalddefoe574 I used James' salt and pepper recipe with Garlick. I had some canned rub containing thyme, salt, pepper, garlic which I have used on chicken. It worked out well. I looked for Lowry's but could not find it at my grocery store. I sort of think a steak seasoning rub will work just as well.
Great video! I'd be curious to see how much of this could be done on a Slow and Sear.
Your best video yet. Very informative but not overwhelming. It encourages me to try a brisket again. First go round wasn’t so great.
Glad it was helpful!
Woo! Pulled a brisket out last night for today - perfectly timed 101! (although there is no 101 about this. It's a masterclass in it's own right)
Let us know how yours turns out👍
how was it
Okay - flavour - off the hook amazing. I did a point only though, no flat (weird cut from a hutterite colony)
It was dripping juice (didn't seem like it was boiled in fat which was nice. Proper timing on the boat) so fat was starting to render really nicely. Overnight dry-brine and the fat trimming render down
and injection was crazy good.
My honest mistake here was not using a deep-lip drip pan. (I used a low lip pizza pan with tinfoil) and when I moved it to drain it, the fat somehow bypassed the heat deflectors and went straight to the smokeshow that is the slö-roller plate. So there was a solid 15 minute point where I had to remove the brisket, wipe off and burn off the plate... so for the rest of the cook I was back to struggling with Clifford the Big Red BBQ that refused to go below 350°.
TL:DR - End result - flavour was astounding. Juicy as all get out. Crust was ridiculous. But I shanked the tenderness a bit to be honest. (My fault) so I could have done better, but still one of my best briskets (family confirmed)
Thanks James!
Really enjoyed this video for two reasons. One I just purchased my first Camano Joe big Joe series 3 and this is my first brisket cook. I was looking at the method, dual method slow roller and heat deflectors. I did not see how you started the barbecue, but I am assuming the basket of charcoal was full.because if it was not full, how would you apply more charcoal if needed.
Hey James!!
So I have to thank you for all of your videos and this one in particular!! Last week I received my KJ big Joe III - now I admit I have experience with Kamado style cooking as I’ve had a Broil King Keg, cooking on a KJ - especially this monster of a grill is new to me!
I did burgers for my first cook just to break it in, but for my second cook I threw caution to the wind and followed this recipe and did my very fist full-sized brisket (ever! Only did small partial ones on the Keg)
Now I didn’t do the injection cause I didn’t have time to make the tallow, but I followed the rest of this video and BOOM!!! One AMAZING brisket came off that grill!!! I need some more experience in trimming, but I could NOT be happier.
It probed like melted butter all over and jiggled like a plate of jello!! And you should have seen the smoke ring!! Double indirect ALL the way!!!
Kamado Joe should bundle this video with every new grill.
Amazing work, and I appreciate how you share your experience. Thank you!
How long from start to finish did it take? Thanks
@@davidgervais3893 the cook time ended up being about 7-8 hours, not including the the setup that took about 45 min to an hour. I really was being careful to make sure the temp was stabilized before I put the meat on.
I’ve now done 2 briskets (third on is on right now!! Haha) and both seemed to take within an hour of each other 8-9 hours for a 17lb (before trimming) and the one above which was closer to 14lb
I have a 12lb on now and I boated it a bit too early (my thermometer must have been in the wrong spot cause now that it’s back in it’s at 160 not 170 - hopefully it still works out)
Thanks for the quick reply Dave. I suspect the cook is the 8-9 hrs + the rest. I typically start the evening before at 225f, which takes about 18hrs + rest. Can’t wait too to try this method. Thanks again.
@@davidgervais3893 yeah! That’s before rest, sorry. I generally try to time for a 2-3 hour rest
@@davehicks007 thanks Dave
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you
Hi James,
Thank you for your helpful videos!
I'm about to smoke my first brisket and was hoping to get your advice on something. When you're spraying the brisket during the cook, do you use apple cider vinegar, water, or another liquid? I'd love to hear what you recommend.
Thanks in advance!
50 50 water and acv
Hi. Approximately How long to cook per pound.? I got the meaters but got to know more or less when to put it in
No more wrap. Came to this same conclusion myself because I desire more bark. So happy to see you ending up there as well. Thank you for all this great content!
Thanks, cheers
Tried this yesterday and it worked great - thanks!
Great to hear!
Two questions I hope you can help me out. I have a BGE, so no slow roller. Fat cap still up? I’ll be doing it less hot.
Second. Favourite way to have it? Sandwich? On its own with sides? What sides? Your videos have helped a lot!
Thanks for your work! How would you configure a double direct setup where you don’t have a slo roller as in a Classic ll KJ?
I also am looking for this answer.
I would like to know this too. I think it can be done if you don't use the slow roller. Use the deflector plates on the bottom level of the divide and conquer, then a pizza stone on the X ring and the grates the level above that.
I just bought a series 1 and plan to address this soon in an upcoming video.
@@SmokingDadBBQ amazing work, thanks so much mate
This is required viewing in you own a kamado cooker. Big thumbs up! Appreciate all the work to show it from store bought package to finished cook. Outstanding!! Thank you!
Thank you so much 🙂
James, great video! I'm almost ready to give a 16lb brisket a go. One question, it seems you jumped from "now put the brisket into the foil boat" to "OK the brisket is almost done". You explain how to tell if it's done by feel rather that time or temperature, which I understand. But, for back planning, about how much time between "boating" and "almost done" should I estimate?
It can range but about 2-3 hrs
Hey, I love the video. I just bought my BKJ and excited to cook on it. Will you do like a recipe description, and include the cook times on it so I can write it down to start my cook.
Loved the video. Can’t wait to smoke one. Question: what is in the spray bottle you use to moisten the meat?
Water diluted apple cider vinegar
Have you ever thought about adding the expander as well?
It will get it even closer to the dome to get even better fat render?
Maybe there isn’t enough room along with the slow roller on the big Joe?
Question - do you have an opinion on cutting the flat from the point and treating them separately during the cook?
I use a lot of pepper and I started using a old manual coffee grinder to grind my pepper. Easy and fun way
As I live alone, I opted for an Akorn Junior. This makes me wonder whether I can squeeze a double indirect system on that, say with the smoking stone in place and an empty foil drip tray with a pizza stone on top and the grill grate in a slightly higher position. I have all the kit I mentioned so it has me intrigued!
Also, definitely going to get myself a whole British Wagyu brisket later this year, split the flat from the point and smoke them both up on the Akorn Junior.
Thank you for the "What", the "Why" and the "How" in your videos. They are really shaping up to be brilliant.
Hi James,
Thinking of putting my brisket over the extension rack on my classic 1 to be farther from heat. I would assume it will get more smoke up there. Have you ever tried that. Would you consider making a video trying it?
great video man, although i only have the joe classic, which i couldn't fit a 17 pounder on, i just modified you methods for use on my traeger. i have never cooked a brisket fat side up or injected it before, and it is game changing. I made the most moist brisket i have ever made following your steps! thanks man!!!
Just a quick tip. I’ve wrapped a brick in tinfoil and put the brisket on top of it. After an hour or so it shrinks enough to properly fit !
James - you have taught me so much since I became a KJ owner and I'm very grateful. One question...do you have a video with guidelines on rubs? I do a lot of 3-4 pound chuck roasts so it's quite a bit smaller than a traditional brisket. A guide of amount of rub per weight of meat would be awesome! I used your "perfect pulled pork" guidelines with superb results and want to try the same on a smaller beef roast. Maybe I'm overthinking this and just need to ratio the weight of my cut of meat to yours?
Ok, this weekend I am cooking for 8 Texans. I am going to use all of your tricks from this video! Thanks for the great content.
Hope you enjoy
@@SmokingDadBBQ Did not go 100% according to plan, but the result was incredibly tasty. The crowd loved it. A couple of things. I could not manage to get the double indirect setup on my standard sized KJ. Too tall. The other is that although the temp seemed low enough (250 in the dome), my approx. 12 lb brisket (started as 14 lbs before trimming) cooked really fast. it was done in 4 hrs. The Meater, which was placed horizontally in the flat near the grates read much hotter. So I ended up having almost 8 -9 hrs. to rest it, which I think helped considerably. It would not stay warm in a cooler that long so it sat in a 170 degree oven for over 6 hrs. The Choice brisket was very tender, although the bark was a little tough. So a great adventure!
@@mgp2studio series 1/2 works better with double stones or putting the stones under the sloroller
Just did my first run today. I had a hard time keeping the internal temps for point and flat close to one another, and I think it ran hot. Ambient was 300-310. As a result, I think overcooked the flat waiting for the point to get soft enough for that probe test. Also - the fat cap didn’t really melt off - so the flat was dry and fatty - not a good combo.
It was a 9.5 lb post-trim brisket. It only took 5 hrs to get to 200-210, so I’m thinking I just try to do it slower. Any other thoughts?
James, I found your videos tonight and subscribed! The tip about making your own tallow from the fat that would otherwise be thrown out is fantastic!
I am a fellow Ontarian and wonder what you do in winter to keep your outdoor kitchen intact? I made up a small area with wind blocks and a table, but nothing as fancy as your set up. Great videos btw.
Much appreciated. Great timing. Just did my winter tips video today ruclips.net/video/Io5z0-Zn-WE/видео.htmlsi=oD-bKBK8A3OEs7qo
Ok I cooked brisket a bunch of times and I suck at it. I tried this method and it just finished and looks amazing. I have a Big Joe 2 so don’t have the three level rack. I used the SloRoller. Then using the divide and conquer 2 added the X accessory with the deflector plate. I went to Lowe’s and got 1 inch square metal “tubing”. Cut it so I could lay the racks on top of the tubing laying on the deflector plate. It was up high enough to put a water tray under it but not to high that the doom didn’t shut. I wish I could post pictures.
Saw them on Facebook. Try this setup that I use in my series 2 - ruclips.net/video/J-E1SGGb6fU/видео.htmlsi=_BERt0fHvlYpCEIM
Great summary of all your accumulated wisdom. The best cooler to rest a brisket is the 24 can Coleman party stacker.
right on, will check it out
How would you set up double deflection on a green egg? Thatd be huge to know! Great video
Do you leave the bottom cast iron grate in or out? I do not really get any embers falling down for wood in ash drawer to smoke. I got my Big Joe1 due to your channel and I love it. I have learned alot about grilling and smoking from you as well! Thank u.
Great video again James. When you calculate your work-back schedule, do you have a rule-of-thumb about how much time per pound you anticipate the brisket will need to fully cook at 300°?
I had the same question.
Following
double indirect is about ~40min per lbs average but there are lots of factors that mess with that
You mentioned cooking with the fat cap up, but I didn’t catch anything about why. Can you please go into more detail on that?
I once had an authentic vintage 1960s Japanese Kamado I got from my friend's backyard. A Japanese family moved before he did and they left it. I never used it because it needed a llot of work to get it back to working order so I gave to my brother.
I love my UDS but you've encouraged me to try smoking again in my Vision Grill. Thanks for your channel. I'm surprised you start your fire in the center. Have you found this to be the most effective for a clean burn? Ive always started mine off to the side by the air inlet. I'm so glad to have found someone else besides the UDS proclaiming the benefits of hot n fast. You just have more experience and science to back up what you say works best. I'd put you up there with America's Test Kitchen. Which is saying a lot because they have a whole staff and massive budget, and I know you are just one guy and a camera.
wow thanks so much let me know how it goes
the air draw negative pressure is highest at the back not the front so starting front centre and shaping your mound to accommodate this natural burn helps
America's Test Kitchen is a good cooking channel. Just so happens I have watched their brisket clip recently. They claim they cooked 500 lbs of brisket and
they state to always pull briskets when they reach 205 F. Most people would dispute cooking by temperature. This clip here is a better guide.
How do you know what time to start your cook for getting dinner on the table in time for your 16 lb. brisket?
I know you hot hood these days, but without it, is the cool like six hours and then the three hour rest?
I have a classic series 1 therefor no slow roller. Any tips on how I can get a double indirect cook going? And do you know if a slow roller will fit my Kamado? Any help is appreciated! Thanks I really enjoy your videos!
James, are you adding smoking wood to the ash pan every hour?
Excellent video... I learned a lot and the brisket at the end looked amazing!!!
Great Resource ! Great Work !
Just got the Big Joe 3 smoked a brisket for 15 hours the Big Joe held at 250 degrees brisket tasted great
right on!
Hi James, great video just trying to figure out which time I should wake up to start the grill … So how long from the start to finish or how long until 160 and then I can figure out the rest. Thank you.
I saw further in the comments about 12 hours total!
Any tips for double indirect on a classic 2? Already have the slo roller.
I would like to know this as well
i just bought a gen 1 to help show more of this
@@SmokingDadBBQ wow talk about service!
Not sure if you’ll see this in time but - I have the big joe 3 doing your method, but I never hear a estimated time per pound mentioned.
I’m shooting for 250 degrees, 11.5lb.
I’ve seen anywhere from 30 mins to 90 mins per lb.
Thanks!
double indirect is on the quicker side of things, i think this was around 40
Hi james, looking forward to using you techniques, Newbie here with kettle joe, Which models expander was it you used please? Classic?
I followed this over the weekend for my first ever brisket. It was outstanding, so thank you very much. I almost wish I had experienced doing an average brisket first so I could really appreciate/notice the benefits of all the great tips in this video lol. I think mine still could have been slightly better - reason being, I may have used slightly too much rub, and also, the joint was a lot smaller than the one in your video, meaning less of the beautiful tender meat in the centre.
Loved the resting technique, couldnt believe it was still warm 3 hours later 👍👌will do it again with a much bigger piece of brisket next time. Thanks 👍
how long did yours take?
@@daviddraper5166 sorry can't remember exact time, but it was 5 hours ish before resting.
Glad it helped and hopefully you've had a chance with a bigger brisket since!
James, I’ve got a BGE. What can I do to emulate the double indirect of the KJ? Add a pan of water to help insulate from below?
Spare set of deflectors does the exact same thing
@@SmokingDadBBQ So you’re thinking just stack one on top of the other?
Thank you great video. RE the black pepper problem, you can always get a cheap peppermill and attach your 12V drill, can save you 200 from that Ferrari of a peppermill. Thank Alton Brown for that one.
Great tutorial on the art of brisket. Worked for me numerous times. Doing it again today but with a much smaller brisket and wondering how I make adjustments as such. I guess the proof is in the probe test, if it falls in like peanut butter then you're done!!
absolutely
Hi James, I try your double indirect methods on my classic 2 with Fogo charcoal but I ran out of charcoal after 3 1/2 hour at 300 Degrees Fahrenheit ?
Hey 👋
Just to make sure in a Kamado you recommend fat cap up? I’m preparing a brisket today to cook tommorow morning, just wanted to make sure
Thanks
100%, fat cap up
Thank you James! Finally worked up the courage to try a brisket and this helped me absolutely nail it on the first attempt. The party guests now think im a pit master 😂
right on!
Hi James. In about to do my first brisket cook. I'm just not sure what is in the spray bottle at the 2 hr mark. Water? Tallow? Can you let me inow please. Great video btw
its 50/50 water and apple cider vinegar
@@SmokingDadBBQ thank you
Great video! Could I use a warming drawer instead of a cooler for resting? If so, what temperature should I set the warming drawer to?
The "Goldee's method" has a 140F rest for 12 hours.
I bloody hate the taste test because I'm never actually there to taste it with ya!
Amazing video! As a new Kamado Joe owner I can't wait to try this out!
I love your 101 videos. I have a way that I organize recipes on my computer with keywords. This and others like it get tagged "Technique" so I can find them quickly when needed. A huge asset!
Glad it's helpful!
James are you using water here in the spray bottle? Thanks!
Hey James, my wife has a dietary restriction with grain so we eat grass fed/ grass finished beef. I’ve had really good success with beef short ribs but I struggle with brisket. It keeps coming out dry. Any suggestions. Would love to see you do a video on grass fed beef - I know it’s a small audience compared to those who eat grain finished beef.
How would you set up the original classic Joe 1? I have the added slow roller but don't have space to do the double in direct in that grill. I was wondering if you tried that set up with your multiple grills. Thanks.
And i have to add James is best. Thank you again.
much appreciated
I have the Big Joe, but do not own the SLO Roller just the half moon deflectors and EVERYTIME I make a brisket the bottom burns a bit and tears when slicing. Did you ever find a work around to avoid this issue?
Hi James, thanks for putting this together, question, in this video what were your times and temperatures?
What temp Did the brisket go on? 300-325 degrees?
How long before the brisket hit 170 for it to go in the foil boat?
How long was it in the boat before it proved tender?
Just trying to back into a timeline for when the brisket should go on
you did not watch the video and it absolutely shows.
Couple of questions.
1) How would you recommend implementing the double indirect method on a series ii kamado joe? These models don't have the slow roller.
2) What did you spray the brisket with?
i just bought a series 1 to help answer this question ... with water
@@SmokingDadBBQ watching