Kamado Joe OFFSET? I tried smoking a brisket with ONLY WOOD (no charcoal) & this happened!
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- Опубликовано: 18 сен 2021
- Can we smoke a more traditional Texas style brisket by using only wood splits in a Kamado Joe instead of charcoal? To find out I tried cooking a Texas style brisket using only oak wood by setting my Kamado Joe to run 100% on smoking wood chunks for fuel.
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Amazing how you are willing to experiment on such amazing pieces of meat. Really appreciate and enjoy your efforts every week, James!
I was nervous but it worked pretty brilliantly
Awesome video James! Can’t believe I missed this one! Awesome how far you’ve come along. I’m excited for what your future holds! I would be super happy seeing you attempt this again with everything you’ve learned over the past year or so!
We appreciate all your good ideas and experiments. Looking forward to more...
Thank you!
Great test sir! Enjoying your videos. Thanks for sticking with the KJ on your cooks! I've had mine since 2016 and still learning!
Thanks for watching! Much appreciated Robert ... i do have some chicken wings on the SoloStove coming out but yes we cook most everything on the KJ
We were just writing about using wood in the Kamado Joe a couple of weeks ago. Thanks, James, for sharing your experience.
awesome. cheer s
What a fun experiment James and great result!
thanks Scott
I love how you take cooking to a whole different level
thank-you, cheers
Thanks for saving us the time to test - I'll stick to the double method - we all love MORE smoke!! Great video!
thanks so much
Great insight into how to make kamado work to produce high quality brisket. Thanks for all the information
thank-you, cheers
Love it. I’ve been experimenting with burning wood chunks inside the ashtray on a small bed of coals. This way I can feed it more wood without opening or removing any grates
Sounds great!
James you are killing it! Texas is proud of u and Franklin is giving you some street cred!
thanks so much. cheers
OMG that was a perfect smoke, thank you!
Glad you liked it!
Every episode is mouth watering out of this world perfection, 1 good idea after another. THANKYOU for every episode 💓💖💕💗 keep gillin
thanks so much John. cheers
Great video! Recently signed on to a Kickstarter for a torch and that guy had it loaded w/wood chunks. Got me curious but still learning and limiting variables so not something I would just try. Appreciate your creativity with KJs and what other things they might be able to pull off.
Very cool. cheers
i'm definitely gonna try this!! thanks a lot
Have fun! I think I might try some ribs with it
James you constantly read my mind. This is like the third time you make a video like 20 mins after I start thinking about it.
hahaha cheers. and by the way I like what you’re thinking about making for dinner today lol 😂
First time seeing your channel. Excellent content. Subbed! 👌👍🏻
Awesome, thank you!
My Sunday morning routine, another great video as always. I use Lawry's almost exclusively on steaks, it's a great seasoning.
So good! thanks Tom
James great idea with successful results thanks for sharing. I would be very interested in the salt comparison test.
You got it. will do
Great video. Thanks so much!
Glad you enjoyed it. cheers
Very cool experiment! 👌🔥🔥
Thank you! Cheers!
Whats up Jame’s thanks for posting videos frequently just bought a meater plus
thanks so much. congrats on your MEATER
Still in the process of remembering to buy a meater
Thanks as always james
thanks so much Devin
I was literally only yesterday thinking about whether I could turn my KJ into an offset smoker by connecting an enclosed fire pit (probably something bigger than the Solo stove) up to the bottom air vent and using the entire Kamado as the cook chamber, as though it were a vertical offset. It’d be tricky but could be quite fun. My hypothesis as to why you didn’t get as much smoke flavour as you expected is that you were burning a smaller fire than what you’d get in an offset and therefore not getting the same volume of smoky air flowing past the brisket. A typical offset has a big chimney to ensure a lot of “draw” and you wouldn’t get that kind of airflow using the method you used in this video.
i will see if I can rig something up to try that
I've seen photos of people hooking their junior to a big joe for this purpose
Another great video. I did a double indirect brisket Friday night/ Saturday morning. It came out nice and tender. It just needed more flavor. I would be interested in experimenting with Lawry's season salt.
it makes a big difference
Hi James, watching your offset mod on the KJ . I saw Jeremy on bbq scientists do the Lawerys mix etc. .
I too want try that mix, but I just used Lawery Season salt and I wrapped It in butchers paper witch was my first brisket ever and I was blown away with the flavor profile with just Laweys Season salt! Though I want to try the whole method with Laweys and diamond crystal salt( witch is all I use) also and pepper and spray it with the pickle juice.
This new method is amazing with the kamdo!!
James you're an amazing grill master!
Thank you,
Brad.
thanks so much Brad. cheers
About 6 months back I started to use Lawry’s on all my larger meat cook - game changer.
thanks, cheers
Wow looks great!
Thank you! Cheers!
Great video the experimenting with different techniques is the fun part of BBQ
thank-you, cheers
Beautiful looking cook, the lack of smoke flavour is probably down to the pre heating of the oak chunks, what little moisture they had would have been taken out in the pre heat, and super dry wood combust too completely and doesn't give the same flavour compounds as wood with a moisture content of about 15-20%. Jeremy Yoder did a great video on the science of wood, which explains what I said in much greater detail.
I think you’re right. I read this article nearly 10 years back which his video seems based on given the similar points / stats - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and/
to make it worse, I checked this am and they are kiln dried vs seasoned naturally so that is a double whammy on the moisture content and smoke. any time I’ve used full splits in an offset they are on property and been drying for a year or more so o didn’t really think about kiln dried being the culprit
Very cool! I wonder if the fire was started more traditionally but with much less charcoal if that wouldn’t add the extra smoke profile. I’m thinking of it more like working backwards to find the sweet spot. Great work as always👊
you still want clean smoke. but I think you’re on to something. likely the ore warning acted like a kiln and removed too much moisture
Great video James! Keep experimenting, love it. Curious to see you experimenting also with grilled/smoked vegetables in combination with some meat for the family. Utilizing the full potential of the 3 tiers in the divide & conquer rack. Keep it up!
Great suggestion! I got an early start recording some thanksgiving meal ideas, did squash on the grill while doing a rotisserie turkey yesterday that will help show some of this. have a few more planned
Great ideas! I’ve used your tips on a Cote de Boeuf (Tomahawk) yesterday which worked amazing in terms of smoke flavor. Timing with grilled/smoked vegetables in combo with smoking / searing meat is a nice challenge to ensure all arrives around the same time for your guests.
@@Kv82281 sounds delicious
Sir, this is extremely amusing. I went through a very similar thought process over the summer. Less fuel...more air flow! Food for thoughts, I've been using a small chimney at the bottom, adding 2 chunks at a time. Thank you for the drying tip...I will do that next time. It's 8 am and I want brisket now. Cheers!
Cheers Gregorie
Very interesting experiment.
It might be closer to an offset grill if you actually went offset: make the wood fire in your Joe Jr and pipe the smoke (maybe using flexible dryer hose?) into the bigger Kamado Joe. For efficiency you might preheat the cooking chamber with a charcoal fire and then maintain the temp with the wood fire in the Jr.
I've thought of doing this by combining my Bronco with my Big Joe but never seem to get around to doing it.🙃 Thanks for running the test.
now I want to try that
@@SmokingDadBBQ Wow!! Did you ever get around trying this!? Sounds so cool lol.
I like how you always try unconventional methods and see what works. Keep up the good work.
thanks so much. I like pushing the product to see what it can do well and what should be avoided lol
First time I’ve seen or even heard of someone cooking with wood in a kamado, so kudos for all the work! Well thought out and well done, too! Absolutely NAILED that brisket! Lack of smoke flavor was the main reason why I sold a cabinet offset smoker. It was great for chicken and ribs, but brisket and pork shoulder need more time with the smoke, but I don’t mean the length of the cook. As for fuel consumption, it’s funny how my Texas Pit Crafters backyard offset can’t use that much more wood than the kamado did for that cook. I have to feed mine a forearm sized split about every half hr or so. Anyhow, good channel! Only wish I saw more “conventional” KJ cooks I could try to duplicate on my new KJ Classic 1.
Thanks so much David, i have lots of those. check out my hot and fast playlist, low and slow playlist and or my classic series cooks playlist for more conventional stuff.
Low and slow - ruclips.net/p/PLnTVDT8j93jeT60NMpVUt3DlLwDTTO0X6
hot and fast - ruclips.net/p/PLnTVDT8j93jd9FgUBbmCfu4QiK1046cbG
classic - ruclips.net/p/PLnTVDT8j93jfalQeQKhoaO4egkFceuw3f
This is nice!!👍😁
Thank you! Cheers!
Looking tasty! Interesting experiment for sure. I expected more smoke flavor, but see in the comments about the Kilm dried. Sounds like a good excuse for another experiment :)
it definitely makes sense that could cause less smoke than expected
Very interesting video and results
I’m a few hours into my first brisket cook today on my KJ classic II. Since it’s a series II and I don’t have a slo-roller, but I saw your other videos and wanted to try some type of a double indirect, I put my heat deflector plates as on top of my basket as low as I can get them, then I put my x accessory ring on the lowest setting (only 2 since series II) with a large pizza stone on it. Placed some foil on the pizza stone to catch drippings and then the grills are in the highest position with the Brisket on them fat cap up. It was a 10lb brisket before trimming. Wanted to try one a little smaller for my first one. Keeping my fingers crossed and hoping it comes out well.
Oh, using a piece of a bourbon barrel stave (oak charred on one side and soaked in bourbon) and cherry for smoking wood, buried under some JD lump charcoal.
sounds awesome. how was it? the pizza stone is a great way to do the same thing in a series 1/2
@@SmokingDadBBQ It came out great! Now, it was my first brisket, so I don’t know what effect the pizza stone had vs not having it there. I did have some temp control issues when I first started. I don’t know if that was the cause or not. I don’t think it was. I’m still pretty new to Kamado cooking and smoking in general, I’m thinking that’s it. Last few cooks I was great with temp control, this one was rough at the start. Seemed like as soon as I put the meat on the smoke went more white, was nice before, and my temps climbed higher than I wanted. I don’t know if my smoking wood caught or not. I’ll be doing one again this way though.
Our brisket was amazing! Thanks 🙏🏼
Glad you enjoyed it!
Thank you
cheers
great idea! but here is what i seem to run into: my wood (which is already very dry) does not combust until about 400 and really no blue smoke until at least 450 to 500. once the joe gets that hot though, although i may have good smoke, the joe is too hot, takes too long to cool down to say 250 or 275 for a long cook and if there still is any wood left by then, it smolders and i get horrible white smoke. how to i get to blue smoke while getting to and keeping a lower temp?
I loved this. I have an Egg and a Pit Barrel. Candidly, the smoke flavor on my pit barrel is better than what I have been able to produce on the egg. But to be fair I have not mastered the Komodo cooking yet. But I have been trying to figure out how to get a smokier and less charcoal (almost chemical) flavor from the egg. I enjoy your videos. I was wondering what would happen if you filled the basket with wood and got it burning and then closed off the dampers like normal? I have seen hardwood coals last for a long time.
Interesting idea. I might make some coals in my solo stove and try transferring them over
Another well executed experiment. It shows tha Kamado Joe is too efficient to allow enough wood to burn in order to produce heavier smoke.
Oak in general produces a relatively subtle flavor. One can try to increase the smoke flavor by experimenting with hickory or mesquite chunks of wood.
Mesquite can provide off flavors if not burning clean. I would probably use mostly hickory combined with few chunks of mesquite.
You have demonstrated that the method works, and some of us prefer the smoke flavor from burning wood. It was smart to use the foil
boat method, allowing more smoke to stick the surface (Some call it adsoption.) I would spritz the bark some, as smoke is attracted to moisture
as well as to a cooler surface. Also, kiln dried wood burns too hot, and will burn off aromatics too fast. The outcome would be similar to burning pellets.
I would not turn the page on this method. You have opened up a new door in another great way to use Kamado smokers.
this makes a lot of sense. I might try again without pre warming the wood which acts like a kiln
Great experiment mate. Maybe the preheated chunks, being much smaller than splits, are at a higher temp when you throw them into the fire? Therefore less smoke. Just a theory, love that you keep on doing different!
Could be. Thanks for watching and commenting Kev
Once again James, another master-class!
I will be following step-by-step double-indirect tomorrow.
Giddyup!
heck yes
I was raised on Lawry's salt. I would love to know how well it works as a dry brine.
will do that head to head
Thanks James great video. I wonder if the smoke ring was less pronounced due to how long it cooked. You did highlight there wasn't a lot of smoke when you opened it too. Maybe you got some of that funky non smoking wood 😂
I think you’re right. looks like the wood was kiln dried and that might be my issue
@@SmokingDadBBQ the wood was 100% kiln dried alright. Even if it wasn't before you used it.
You kiln dried it yourself. Sitting in the kamado kiln your cooking with. Ha ha ha.
I was thinking the lack of penetrative smoke is due to moisture retention within the cooking chamber. Meat needs to dry out while cooking for smoke penetration. The smoke ring is always dry meat.
Looks fantastic James excellent experiment, glad you used oak chunks and weird less smoke ring…do you think the aluminum boat may of prevented that? Certainly looked delicious and that is all that matters.
thanks Matt, maybe the foil but it hasn't when doing the same. i assume the lower moisture content in the kiln dried wood did this
Love the Chud's shoutout!
he’s shared a few great ideas that are on the money.
@@SmokingDadBBQ with that said you've great ideas, too that have vastly improved my Kamado game! Wood is always beneath the charcoal now, and the bottom vent is always nearly closed to prevent wind fluctuations!
Good morning James, great episode as usual. I always learn something and then adapt it as best I can to a BGE. Someday will get a Big Joe.
Thanks for the discount code for Meater, they are having a fall sale (via your link) and they accepted your discount code, so got about 20% off. Again thanks.
I am considering the Grillblazer torch, I live in your area in beautiful Ontario. Did you have any issues with Canadian customs (import duties, etc) or with shipping? Many thanks
no issues. it came with notes for customs that it was not a real gun lol
Nice try, James. Definitely worth the effort for an out of the box method. Good video. thanks.
Thanks 👍
Fat cap up reduces or removes smoke ring. Great video again.
yes for sure but i noticed less on this one vs. others also fat cap up. but good point
Do you ever consider flipping the brisket half way thru your cook so both side get even time facing the fire
Open flames and pure combustion mean less smoke (same as your solo stove). The best way for me is to mix the oak chunks in with the charcoal and cook as normal. Also, as I mentioned to you before, don’t use big block. Use Fogo super premium (because big block has that off flavor). With FOGO super premium you can cook with almost no charcoal smoke flavor and then you use the wood chunks mixed in to get the smoke flavor you want (not what comes in the charcoal). Similar to how you were putting the chunks in to warm having the chunks mixed with the charcoal allows it to warm and get the sweet spot.
I use Fogo for poultry and pizza because of the low smoke profile. i don’t mind kj or jd when it’s burning clean
I love cooking over an open fire. There’s something about cooking over straight wood that does it for me
I’m with you. this and that steak I did on my solo stove remind me of that
@@SmokingDadBBQ maybe that’s something you could add to your backyard eventually. A nice brick fire ring would be something you could experiment with I’m sure. Even a fire ring from Amazon with a grill works great but you already have the solo. The only real difference I see is with a bigger fire pit you can do indirect like you would in a weber grill
James would you go Lawry's again or the just all diamond crystal?
100%. i might go 60/40 in favour of diamond but yes would do again
Interesting experiment. I have been cooking Briskets on a Primo Oval XL for 8 yrs (it is my Brisket and Beef rib cooker only) I chose this cooker for this purpose only.
It took me a couple of yrs and at least 15 bad briskets to get to what I call Brisket perfection but now I will honestly tell you I believe it is as good as any brisket one will have. To back that statement I have eaten at some of the best Brisket joints in the US.
First the oval is a better cooker for the simple reason is it’s shape. I can control the the heat and the burn from side to side vs round.
Second because I can control the burn, This allows me to run (2) 2” x 2” x 16” splits at the Bottom of the fire box surrounded by charcoal. This allows me to ALWAYS have thin blue smoke running the whole cook.
I use the deflector plate, I cookie sheet drip pan full of water, and a BBQ Guru To control temps which are set at 260F for first 6 hrs, 275 for nest 2-3 hr and 285 degree’s once wrapped in Butcher paper.
I have cooked (2) times on my brothers Joe and I just can’t get the same results. They are not a bad cooker in fact I think they are more versatile than the Primo but IMO the Primo is a better brisket cooker.
The other reason the Oval shape works better IMO is by having the burn from side to side is the side you start the burn from is the side you locate the Point of the brisket……This allows for more even cooking of the Brisket. There is no crispy or over cooked edges, It’s a perfect cook every time.
However I will tell you IMO opinion, The trim or the prep of the brisket is the most important part of any brisket cook. I see all channels just
Like yours and how you prep a brisket and I see failure for perfection from the jump.
Thank-you, cheers
Can you post how to build a box to put a kamado joe jr on
i wish i had recorded the one i made in the past but now i have the counters to set the jr on so I gave it away.
I built the box so that the back was open and would fit the jr for safe keeping. in hindsight, this makes the entire box too tall to be comfortable for grilling. instead i would suggest making a box to the height you want and get a cover to protect the jr if left in the open.
its only 68lbs so 2x4's is more than enough to support the jr
I would guess because the fire isn't offset it just couldn't burn as hot without ruining the brisket. Where you used three wood chunks, an offset would use 3+ wood splits. Maybe that's why it was so light on smoke flavor.
I'd love to have a big offset, as I just feel like if I'm going to put in the work to do one brisket, I could do 3+ briskets at the same time and make a little extra money for the same amount of work.
I think pre warming the wood removed too much moisture which lead to the lower than expected smoke taste
Smoking Dad is like a mad scientist of BBQ and smoking.
haha thanks
Awesome experiment! My thinking is because you let the wood chunks dry out too much they were catching fire wayyy too fast and burning too clean. I hear you need at least 20% moisture in wood just so it smolders ever so slightly. I truly think that was the game changer in smoke flavor and ring.
Thanks for all your videos we're always learning something!
Video suggestion: try using wood chunks in the ashtray (bottom vent) on a bed of small coals using the double indirect method. 🙂
I agree. The wood was baked and dry inside the Kamado and lost their moisture before combustion. That’s where the flavor is
You are right! I think that is the culprit.
SDBBQ Will you go back to the double indirect method for Brisket extraveganess?!
@@thomashendron4356 100%
James - Excellent video!!! As for your level of smoke flavor at the end, were those wood chunks kiln dried? Most, if not all, wood chunks that I have found at the stores here in Texas are kiln dried. I have an offset, and even with that, some cooks end up with a light smoke the way you described here when using store bought kiln dried wood splits or chunks. Using seasoned oak (or other hardwood) that is air dried the old school way seems to provide a lot more of the good clean smoke flavor. If the chunks you used here were kiln dried, running another test using some air dried, seasoned oak might make a difference in the flavor. At the end of the day though, that brisket looked (and I am sure tasted) amazing. Great job!!
Valid points.
I just posted similar. Kiln dried wood that's further dried out combusts too completely and doesn't create the same flavour compounds that seasoned wood with a higher moisture content does.
The biggest difference is that the wood chunks fully ignite creating a much more clean/light smoke profile where chunks that are buried in lump smolder creating a heavier dirty smoke. Two different smoke profiles. He's used to dirty smoke. Which is what he was looking for as the smoke profile.
I absolutely agree through that the kiln dry didn't help any. This was a great video nonetheless!
Thanks Kevin, I agree that the heating of the wood splits like I have done in an offset further dried already dry wood and this is likely the biggest contributor to the thin smoke profile.
@Conrad - You don't need to have dirty smoke to have smoke taste. All my videos I show less wood and ways of getting clean smoke in a Kamado with a bunch of tips on how to not get bad smoke - ruclips.net/video/pbBPQP_eoQY/видео.html is a video dedicated to just that FYI
Hey I have a blaze Kamado and I greatly struggle to get it to burn longer than 3 hrs or ever come up much past about 320-340, usually 300 is where it likes to stay. I have noticed it likes to burn out and the fire doesn't like to spread much to the edges of the lump that I'm using (BGE lump). I'm not sure if it's a issue of the design of the Kamado fire rack or if I'm doing something wrong. Help?
hey Sam, have you seen my kj 101? ruclips.net/video/x3nvkwmwuFw/видео.html
it might have some fire building tips for charcoal placement that are all transferable to the blaze that help you out.
i am not a fan of the bge charcoal but it can go past 300
The "parking a car/docking a boat" analogy is perfect. This is my absolute favorite cooking channel, bar none. I only wish you had kept your Big Green Eggs and still provided content with those as well. The only reason for that is the difference in accessories. I have to try and replicate what you do with all the varied and awesome Joe accessories, using the very-limited accessories for my 2XL BGE. I have way too much money spent to simply "move on" and I really do love the thing, BUT... as the saying goes, "If I knew then what I know now..." My brother feels the same about his large BGE. The Joe accessories just seem so much better thought out and of course the pricing is so much better. Anyways... thanks for all the great content.
Thanks Dan. I should ask BGE if they would give one back to do an update on and show some of these things if they aren't too angry with my opinion of the KJ being a better bet if you're in the market starting fresh.
completely hear you on the accessories, would make next two no sense to switch everything. i thought CGS had stuff for the 2XL but i can't find it, didn't think about that
BGE have the Eggspander and Firebowl and all the half moon plates as well which is a game changer for the BGE as well
BGE Eggspander I think is much better the D&C for the Joe
@@abbsabbs8610 There is no Eggspander for 2XL. Hell, there's very little for 2XL at all. I have the ConvEggtor with the half-moon plates and a full size pizza stone for replicating James' "double indirect" method and that kinda works out okay.
I also have a pair of the "Raised half-moon racks with drip pans" and those are a really nice accessory to have. Highly recommend. I bought the "Only Fire" brand charcoal basket for XL because nobody makes one for 2XL other than the mega-dollar fire bowl from BGE and I wanted to be able to make a smaller fire anyway.
2XL is definitely a struggle, accessory wise
@@danmoore6107 Good set up you have there with the massive 2XL
With the firebowl and divider 2 zone cooks will be great on the 2XL. Can you really cook a brisket 2 zone in a 2XL ?
@@abbsabbs8610 I could probably cook YOU in this beast. Haw! In all seriousness, when they say you could do a whole suckling pig in it, I believe you could. Suckling being the key word, though. I have not yet tried a brisket in it. I've only had it about a month. It's been a real learning curve, coming from my trusty UDS. Temp control on the drum was almost completely opposite (exhaust wide open, control via intake). I'd like to get a bit more comfortable with it before I throw anything real big (and real expen$ive) at it.
I haven’t cooked a brisket yet. I’m working on my “pizza game”. Your setup gives me an idea for how to set up for a pizza. I’m having trouble getting to 750. I find that if I feed the fire, it helps a lot. But with both heat deflectors in, it’s hard to add charcoal. But a variation on your idea might work…
For pizza you want to put the indirect plates further up and on top the grates in the high position. You then want to raise the pizza stone further up using something between the indirect plates and the top. I use kiln risers in mine but lots of folks use foil etc.
It helps to pre-heat the dome to 750 with the plates installed but open like a pizza slice missing ironically to let the heat up in the dome. once it hits, drop a larger chunk or two into the fire to add some power before closing them up
id call lawrys with kosher salt and pepper just a rub. not a salt and pepper rub.... mainly because lawrys is a seasoned salt. that being said i must try it because i love lawrys.. but when i am told salt and pepper rub, im expecting literally just salt and pepper not extra seasonings. however i will try this because i love lawrys salt and never really thought about using it in a BBQ scenario and the thing is, i feel it would be excellent.
it’s made a big difference. i got the idea from Chuds and he’s not wrong. been doing it since
maybe that is a testament that the slowroller really works?
i think it definitely adds something... not 20x something, but something you can notice
so..where is the link to your 'double indirect method'?
i think this one explains it better than my first video on it - ruclips.net/video/0_xGcRI-LvM/видео.html
but here is the original - ruclips.net/video/0rG5jaTAJH4/видео.html
Is there enough vertical space to use this method in my Classic 2?
yes just one deflector on the bottom and one on the divide and conquer
Yeah tell me what videos Chud's has that talks about his rub or send a link
ruclips.net/video/Z2aD16zFP8E/видео.html
Roughly on topic: In the same vein as the Lowery's vs kosher salt, I've always wondered "does rub choice REALLY matter?"
I'd love to see a side by side of a simple homemade rub vs a popular commercial rub. With quality meat and good technique, are they distinguishable?
Good question! Rubs are the most over blown marketing in the industry. You don't got to a restaurant and decide to order based on the rub.... yet in BBQ its add a layer of honey gospel, and then some hot rub, and then some S&P etc.
I believe in the benefit of salt brining so i prefer to make my own rubs without salt. This is my normal shopping list of seasoning that i pull from depending on what i am making
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
@@SmokingDadBBQ Glad I'm not the only one that feels this way! If the first ingredient listed is "salt" (and it almost always is) I ain't buying.
Thanks for the input!
Did you have the front and top totally open all the time?
yes Max air mode the entire time
Hey James! Great video as always- At what temp do you usually pull the brisket? I tried the double indirect with just the flat last weekend and pulled it around 203 (wrapped in butcher paper and foil boat), thought it was probing like room temp PB but it turned out really tough and dry. Any help here? Thanks in advance!
how long did you let it rest before resting longer in FTC or the oven? If you transfer ASAP it might have over cooked
@@SmokingDadBBQ great question. Pulled it with butcher paper on it, wrapped in foil, put in yeti for 2-2.5 hours before cutting into it 😕
@@pneill90 it might have over cooked
@@SmokingDadBBQ I figured. So what temp do you think I should’ve pulled it and put it in the cooler?
@@pneill90 I normally just wait 20-30min before wrapping up tight and putting to bed
For briskets, I always use my offset smoker.
if you have one for sure
So, was the lack of paper wrap due to the offset method or are you saying you no longer like paper wrap for brisket? I thought you argued for it recently. I missed the change if there was one. In fact quite a few others have been advocating for paper with tallow as best option. Thanks for videos just trying to stay caught up
thanks Shawn. I tried it on my double indirect method but I didn’t feel it added any benefit.
the foil boat speeds up the cook and protects the bottom so that’s good.
the paper reduced the bark forming and the top bark in a Kamado is often not done at 160 so instead I am leaning towards only using paper to wrap it after it’s cooked if I am going to rest it in the oven for several hours
@@SmokingDadBBQthanks for the clarification. I think I waited to wrap mine in paper till about 185 because bark wasn't quite ready. Foil boat ~160 paper at ~180-5, turned out very good. Rested in paper for several hours after. Keep it up. Wonderful content and really good production quality. Really stepped up your game in the last year.
@@PedalDoc thanks Shawn. Much appreciated
What happened to the bricks in the background. Looks like the wall was rebuilt. But by some who Was not a pro
when we did the addition there was a door there that was filled in
James, did something happen to your other joe?
Hi Terry, yes the table now broke in both spots so its in the garage while work is being done. here is the update from todays video on that - ruclips.net/video/3qzcucBFsuY/видео.html
James, you're becoming a trustworthy chef again! 🤣 Got bored of keto?
Brisket is keto for sure
😢
Didn't finish yet but my guess no way this works.... lol
Ok I finished. Yea I figured. But I'm thinking you're missing the charcoal flavor you're really used to. But like I told you months ago, gotta get an offset.
one day. hopefully not too long lol
I think you cooked too high and it is a kamado. When you add more wood, you are letting out all the smoke and messing up the circulation. I think you would have been better served with a smaller fire, loading up with wood and using the vents to choke the fire back. You know like how you cook on a kamado ... lol
this will cause creosote... no way to not have that happen in an efficient kamado without a wide open burn which comes with the regular dome opening. The brisket was cooked about as perfect as can be for bend, pull, texture so i don't think the dome hurt the cook in any way
I'm sure you lost your smoke favor raising the lid so much
i tried it again with non dehydrated wood from a kiln, way better... i think that was the issue
You must have lost a bet. That Shirt is tragic!!!!
haha did my wife sponsor you to say that lol
Dude could be cooking in a tutu. Knowledge bombs would hit just the same.
@@smokenick2241 haha cheers 🍻