Brisket... LOW and SLOW or HOT and FAST? Which is the better Texas Brisket on the Kamado Joe?
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- Опубликовано: 27 сен 2024
- Wondering whats the best way to cook a Texas style brisket on a Kamado style BBQ? Should you go low and slow or hot and fast? To find out I fired up two Kamado Joe's; both with the SloRoller, and cooked one brisket low and slow in about 20hrs and the other brisket hot and fast in under half the time to see which method gets the best results on a ceramic Kamado.
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UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
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UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Brisket - ruclips.net/video/1KB3PQy-Dn4/видео.html
Pulled pork - ruclips.net/video/PNOwc3vdkxU/видео.html
Steak - ruclips.net/video/P1kbjad7M4U/видео.html
Ribs - ruclips.net/video/8_Dr7CtiRxM/видео.html
Chicken - ruclips.net/video/_YuE6-MzhGo/видео.html
I cannot thank you enough for all of these instructional videos. The Classic Joe III was my pandemic gift to myself, and I had no idea how to use it properly. Your videos are a revelation. I watched many during the winter and today I successfully made a perfect brisket by (pretty much) faithfully replicating your methods. I cannot be happier; my guests were thrilled and thanks again!
Would definitely love a video just covering hot and fast.
sure thing
And a video covering how to deal with briskets and brisket cuts in that 2-4kg (4.5-9 pound) range. It’s pretty rare I have enough people around to justify a full size 15 pound piece of meat.
Agreed!! Making a big brisket on my big joe in a few weeks. Would love to learn everything I can before then :)
These are the best Kamado videos. Instructions and reasoning behind the choices are clear. After some underwhelming brisket attempts this has given me the understanding and confidence to try again by playing to the Kamado Joe strengths instead of trying to force it to act like a giant drum smoker. Great work.
Wow, thanks! Happy to help accelerate your learning curve on the kamado differences
Before I unload on you I want to mention that I had been using a 72 gallon converted, reverse flow stick burner for about 10yrs, preceded by a WSM for two before that. I grew tired of feeding it wood over long smokes and paying too close attention to it and knew I wanted a KJ, so I went looking for info. I found you. I have a 'toys' problem.
Since finding your channel I have purchased the following based on watching them in action...
-KJ Big Joe III
-DoJoe
-Meater+
-iKamand 2
-Jealous Devil
-That drip pan you use
I would blame you had I not already had three of the best pizza nights ever, an overnight Pork Butt and an overnight Brisket smoke. Now I have my eye on the JoeTisserie for some Shawarma! Darn you JAMES!!! And thank you for re-igniting my passion for cooking with fire. Keep 'em coming!
hahaha sorry not sorry. the JoeTisserie is so worth it though
Interesting that you posted this today. I did a hot and fast brisket on my WSM yesterday for the first time. Followed Harry Soo's methodology with temps in the 350-400 degree range. Naturally I was skeptical about the end product. It was absolutely the best briskets I've ever cooked. Makes me wonder why I've done so many 12-16hr cooks. As you mentioned the fat was rendered MUCH better and had a stronger smoke flavor than I typically get. No more low and slow briskets for me!
Right? Clean burning fires = good food
May I ask, did u add water to the ism water pan? also, what is the internal temp during smoking and after that during the wrap? thanks man
The comparison between hot and fast vs low and slow was very informative, but also really appreciate the commentary comparing Kamado cooking vs the more traditional smoker. Very helpful!
Glad you liked it! so much of the advice is meant for a completely different style grill and just doesn’t translate perfect to all cookers
Yeah the higher temp over 165 was new for me.
I'm definitely interested in seeing more tips and tricks for brisket on the kamado joe. I have a classic and have so far avoided smoking a brisket on it since i don't want to ruin it! I am good with beef ribs, pork ribs, steaks, pork butt etc, but haven't found many helpful videos for brisket on a kamado yet.
you got it. I did this one on the classic last year snd it was great ruclips.net/video/Nco-3gEUj6w/видео.html
It’s not hard.
Learn to trim first
If you can control your temps in your cooker you have zero to worry about.
Trim, temp you can figure out the rest.
Also worst result it chop it up into cubes and make tacos the next day🌮🌮 nothing to lose.
Enjoy
@@EricPetersen2922 Yes, I just live in an area where briskets are hard to source and most will cost me 80 Euro or more, so I want to have some understanding of best methods before I decide to drop that much cash on it! Thanks for the suggestions though!
@@TonyStark-xc7je Practice on something cheaper but also large. The trick is in controlling the Joe, not the meat itself.
I'd love to see a video about your take on fat up/down and foil vs butcher paper wrap.
you got it.... as soon as we are done eating the leftovers lol
+1
@@jonathangranados9022 you got it
Thought that low temperature would really win the contest, so I'm surprised to see the opposite. Thanks for this practical lesson :)
Glad it was helpful! i think it comes down to a clean fire tasting better than a barley breathing fire.... part of the challenge of really efficient cookers
My takeaway is to take the happy medium of 250-275. Best of both worlds.
100% the best
I just tried something new that may or may not have been discussed already. For more clean smoke throughout a long cook or any cook. Use the ashtray with a little coals in it to feed more fresh wood chunks in the ash tray and watch that clean smoke come up through it all. Amazing difference
glad to hear thats worked, i know a few folks who prefer that approach
@@SmokingDadBBQ since you’re the only person I know with 2+ Kamados… that would be a great experiment video 👍
Very instructive. The next step, of course, is hot and fast on the Big Joe.
100%
That was a surprising result. I will definitely make note of your 270F sweet spot.
it’s my go two for brisket, ribs and pork butts now
Thank you very much for one of the most useful experiments on the channel! I didn't expect this result! So soon I will cook my very first brisket on kamado joe hot and fast!
Fantastic! glad it helped.... we still have left overs LOL 😂
I’ve been doing hot and fast for a few years. I prefer that as well. Use the boat method to avoid burning the underside. Thanks again!
100% the boat has helped make hot and fast the clear winner
Exactly what I expected based on my tests as well. Thanks for the independent confirmation.
thanks. cheers
Subscribed! My friend told me to check this gentleman out and I'm glad I did. I used to be a low and slow guy myself, but as I moved into smoking higher quality briskets, I have found that the relationship between intermuscular fat/marbling and time to cook are inversely related-the more marbled the brisket, the less collagen needs denatured and the better the fat is preserved. I agree with the Smoking Dad's conclusion's.
Thanks and welcome
7:09 - this is such a great bit of info (temp increase of ~20deg/hr when wrapped). I wish I had this guideline when I did beef ribs for thanksgiving, hit a major stall and it was late to the table 😬 Oh well, more leftovers for me.
thanks again pops!
Glad it was helpful!
It was 88 degrees at my house today.
I don’t know how you live in the snow.
Love your videos!!! All the best, thanks for the fun Vs. videos, fun series. BBQ love!
it was 70 on Tuesday... there was a chance of snow yesterday.... so sick of it 😂
Thank you for doing this series. Of course every style of cooker is going to have some sweet spot or other for any given cook. I love that Hot and FAST is still many many hours.
thanks
If I didnt already have a UDS, you would've totally just sold me on cooking my next brisket hot n fast on my kamado. Great video and glad I found your channel, thanks to someone recommending you on the Vision Grill FB page.
Right on, and thanks to that person for the referral
Low and slow I think will always be better but if you really want to eat some bbq and are in a crunch for time I think its good to know both!
maybe on some types of grills, but on a kamado it breathes better smoke at 250+ so not really any benefit to going below that
Hi James! Got a Big Joe last week for Mother’s Day (#bestgiftever) and tried a hot and fast brisket on Sunday for a crowd. It was AWESOME!! Made some burnt ends with the leftovers last night and those were great too. Thanks for all the help getting started and for giving me the confidence to attempt that brisket. Everyone was wowed, it was the tastiest meat I’ve ever cooked. 🥳
this fills my heart with so much joy. congrats
Nice! I’m going to give it a try on Saturday!
Hope you enjoy
I always try to smoke my briskets and pork shoulders at 275F. They can both handle it easily.
100% agree. the perfect go to temp
Yikes there is so much useful information here. Thank you.
You are so welcome!
I think the hot and fast with the foil bolt is the answer. It would protect the bottom of the brisket. I will be doing one that way on Monday and let you know how it turns out.
Enjoy
Good video, just a did a brisket low and slow on my kamado at 225 for 21 hours, based on a recent RUclips video that stated due to lack of airflow on a smaller cookers, low and slow was the way to go for brisket. But I wasn't happy with the result, wasn't as 'beefy' as I generally get. Will go with your hot and fast on my next one.
thanks, i have a new brisket video coming out shortly which adds the double indirect minus the butcher paper in this video, foil boat with some tweaks to my rub - ruclips.net/video/0rG5jaTAJH4/видео.html
I will never go back, the hot and fast tastes so much better and the setup in the video above solves for the overdone bottom that wanted to tear a little bit during slicing
Guessing low and slow for the win.
good guess, but as you saw not the case
More on tricks and tips for brisket would be nice. Especially a like-for-like video for fat side up/down.
On a more general note, thanks for all your video. I really appreciate your effort.
thanks so much. glad you get some value from them
Have read and tried foil wrapped cardboard (skewered to allow smoke through) under the flat to protect it.... Worked amazing well. Your low /slow was very low... I do 120c.
Also bought the ikamand but couldn't install it properly due to the stand and got a smartfire instead.
Thanks great vid.
thanks. yes you need to rotate the Joe in order to install the plate which is a pain
Would really like your take on wrapping temps and fat side up/down in another video like you mentioned! Told you before but best Kamado videos on RUclips in my opinion.
thanks so much. Will do
About the fat side up/down option, I think that there is a lot of room for debate when cooking in an offset smoker with indirect heat, but in a KJ, I'm rather sure that it's best to do it fat side down. @@SmokingDadBBQ pointed out in this video that the bottom of his hot 'n' fast brisket was a bit overdone, which is what I've experienced myself. Yes, there are a lot of things interrupting the flow of heat in a KJ, but I'm convinced that there is still more heat from the bottom than from the sides or top, so the bottom will always be hotter. I would MUCH prefer for the fat cap to take the brunt of that heat rather than the meat.
Of course, don't take the "I'm convinced that..." to mean that I think I'm an authority on this. I'm still learning (aren't we all), and have messed up more brisket than I'd like to admit. But part of that learning process is comparing our results, and sharing what we've found to work with each other. :)
outstanding my friend! Just ordered a KJ Classic 3 as our first-ever 'serious' BBQ and have spent many hours using your vids to fast-track the knowledge. Here's hoping for a great first (fast) brisket..
Rock on! Congrats
Hot and fast it is, but how about some tallow basting and in the wrap? Should be the best ever.
my wife says I need to finish the leftovers from this 30lbs before adding more LOL
I love this video
thanks Mike
I made a packer brisket last weekend, and inadvertently went hot n fast only because the winds were so high I couldn't tune it down low enough (didn't try very hard either) and it was the best brisket I've made yet.
the clean fire makes a big difference... that kettle Joe brisket was a ton of work but boy did it pay off
My very first brisket (and still one of my very best) also got “out of control” on a windy day. There were no easy access resources in the 80s, and the only thing I knew about BBQ was that I loved it. I bought a cheap vertical Brinkmann smoker, filled the pan with charcoal, got it blazing hot, put the water pan and brisket in, untrimmed fat cap down (who knew?). Walked down the street to buy a newspaper and on the way home, saw a pre-dawn glow coming from what had to be my back yard. I had a small inferno going, as the entire brisket was engulfed in flames. I was able to get the fire out without damaging the brisket and just cooked it in the oven because I was afraid of burning the house down after that. Turned out that the initiative sear must have locked in the juices, because the brisket was outstanding!
Makes me want to try a brisket on my Pit Barrel Smoker
that would be great
I've been waiting patiently for this one. It's funny how one can become so set in their ways and not attempt something new. Really looking forward to trying my next brisket at a hotter temp. Great job!
Hope you enjoy it!
@@SmokingDadBBQ we both know the slightest thing will go wrong and I will message you 1263848463 times
@@kurtier haha I’m around
My Classic III is scheduled to arrive today and brisket is one of my favorite cooks, so your video was timely for me! I was a little disappointed when I saw that a rack was needed to fit a large brisket on the Classic, but I suspected that might be the case. I usual opt for slightly smaller briskets, so hopefully I can avoid that. I like a hard bark which is why I try to avoid wrapping, but you gave me a tip to keep an eye on it. Thanks again for your great channel! You’ve probably save me hours in the learning curve and my family from suffering through bad cooks! Keep it up!
smaller ones fit fine. even better if you can get a thicker but shorter one
Based on your view in this video about proximity, I'm trying a slightly lower temp hot-and-fast on a smaller piece of brisket in the Joe junior right now. 250°f, 2 small oak chunks at the bottom of the basket, clean invisible smoke. Wish me luck!
Good stuff! you got this
Very good video congrats! I personally think that most of the traditional American bbq recipes are extremely slow and slow. You can get pretty similar or better results with half the cooking time. It depends on the amount of meat of course but your video is a good example of this.
Good point!
My guess at the beginning of the video: low and slow will definitely win because thick meat like that needs time to get an even doneness, similar to the pork butt.
😊
Awsome work James.
thanks 🙏
It’s hard to knock a great low n slow brisket, but you’re right, brisket deserves 275.
can’t go back
I’m going to guess Low and Slow! Great series
Not what I expected, I’ll have to try this... going to save a ton of time!
thanks so much. didn’t know how this would land but glad I’ve done it side by side
Great comparison! I've also started doing the 270 degrees brisket. Takes less time and equal to better results for me. So why spend the extra hours? I have started wrapping with butcher paper and I really like my results over the foil. Cheers!
I totally agree with butcher paper.
Or even the boat method, paper wrap, foil bottom
💯.. recorded the kettle brisket after this even though they came out in the opposite order. ruclips.net/video/3ci--GFOKo0/видео.html at 28min. won’t go back from this
Dang this has me wanting to make brisket. Certainly like the overall comparison and certainly something I should try in the future although agree more of a hot and fast guy myself excellent video James as always.
thanks Matt
Did I understand the video correctly that the hot and fast rested for 4 hours 2 plus the 2 the low and slow was wrapped and back on?
Great Comparison!
Thanks!
I have a hard time lots of the time i do briskets on my KJ classic. I dont have a slow roller and the bottom of my brisket is usually hard as well but the rest is usually ok. What are some remedies to stop from overcooking the bottom?
I've done 2 brisket and neither one turned out great. Last one had the same problem for the fast cook but it wasn't a little over done. The bottom was a cedar shingle lol. Going for redemption this weekend. Thanks James
the kettle Joe brisket was recorded after this. Jump to the 28min ruclips.net/video/3ci--GFOKo0/видео.html
I’ll never not do this again lol, solves the bottom
Where's your table gone? Loved that thing and inspired me to make my own. Don't tell me it failed... I only finished mine last week!
haha no I couldn’t make the big Joe fit so I have a new one to do this year
I was a low and slow desciple. I've had my Big Joe for 18 months. I wasn't excited about my first few brisket cooks on it. My last one was at 275. Man, that's the way to go! I think you nailed it about KJ's optimal cooking temp. Still need to figure out the bottom getting too done. But small price to pay for knockout brisket.
100% my experience as well. as for the bottom, I did this video below after this was recorded and I think it’s the answer for the bottom, I will do this from now on out - ruclips.net/video/3ci--GFOKo0/видео.html (jump to 28:02)
Though I had watched this many months ago (before I was able to use my Kettle Joe), I still cooked the brisket in the 225-235 range and it was awesome. However, it took far too long, so my next brisket cook on the Kettle Joe will be in the 250-270 range just to see where I end up. I did watch your Kettle brisket video with the boat method and noticed you were trying for the 270 range, but the water pa held it down to the 225 area. I too had issues using the water pan, where it was actually kind of a struggle to get the KJ to 225 (until the water ran out), where it then became difficult for it not to run up towards 250, so I think next time: I will also try it without the H2O.
Any follow up? How did the hot and fast method turn out?
Thank you for the advice James my Brisket was delicious although it turned out more like pulled pork I was unable to slice it.
sounds like a touch too far on the temp
Thx a lot bud...
No worries!
I’m team Low and Slow all day!!!
so good
Super informative video and comment section. In the future, at what point would you put the brisket in the boat to prevent tough underside? Halfway into hot and fast method? Also, will you go 270-300 or somewhere closer to 250 going forward?
I am thinking 160-180 is where I will plan to board the boat
Great video James! What model of knife is that? That thing is like a short sword.
thanks. I won it at a bbq competition and it is maybe one of the most beautiful knives I’ve ever had.... but it doesn’t hold an edge worth a darn so I deliberately haven’t mentioned the name to encourage people to go get one as if it’s like mine, you won’t be happy. at about $400 this should do a better job as a knife
@@SmokingDadBBQ Ok, good to know. I appreciate the way you’re so honest in your product reviews.
Greetings from Germany. Thank you very much for your comparison, James. The result surprised me though. ;) I'll definitely go hot and fast für my first Brisket on the Kamado Joe. The ones I did were L&S on a Gas Smoker with a great result.
I'd highly appreciate if you shared your way of dry-brining, or is there a video already that I missed out?
Cheers, Sven
250-270 is the perfect balance of both
What would the results of splitting the difference on temp be??? Say 270-290 f
thats exactly what I do, 250-270 is now my go to temp on a kamado
Great video on the brisket! What are thoughts on trying the tallow baste or tallow paper for a better brisket?
I might have to join the cool kids and try that
My first few briskets were done hot and fast at 275. They tasted great but my bark was pretty light so I thought I needed to go low and slow. My last few were done around 225-235 and they all came out tougher. I've been thinking it was something I did wrong but maybe it's because low and slow isn't as good on a Kamado.
i am not a fan, just doesn't move enough air in this style cooker
Great video. I’ve been doing British Brisket (lean, grass fed) at 220 but it ends up a bit dry. I’m going to try a 270 and see how that goes.
try to get prime or wagyu if you can for more inter-muscular fat
Bearded Butchers did a really interesting comparison on grass fed beef vs grain and grass fed. Seriously- most beef is given a mix of both but beef that have grain of some sort just are fattier and less gamey tasting.
I’m wondering if the larger smoker helps with the smokiness/ring. Definitely more wood.
don't think so... just got the best brisket ever and i did it on the classic - ruclips.net/video/0rG5jaTAJH4/видео.html
As always great video! do you consider 250 degrees hot and fast or somewhere in the middle? Going to start a brisket this weekend for Easter at around 8 or 9am and hoping it will be ready by 6pm, i'm hoping 250 is correct for the timing?
I like the middle temps, 250-270 is perfect for the best of both worlds
I'd have liked to see 250 vs 270, but good info nonetheless. I'm definitely going to try cooking my first brisket this year, I'm ordering the stuff to do it piecemeal. I didn't have a brisket slicer or a small-ish 6" carving knife, so I ordered the Dalstrong Shogun slicer and boning knife. Jeremy Yoder just put out a video recently where he posited that he might have figured out Aaron Franklin's magical secret brisket method by coating butcher paper in beef tallow before wrapping, and then before resting re-wrapping in a fresh set of tallow-covered butcher paper. Harry Soo replicated the result in a few more tests and said it did improve the result, so I'm leaning toward using that method now, ordered a roll of butcher paper, beef tallow, and some condiment squeeze bottles already.
The Dalstrong Shogun knives are so pretty I kind of want to just order more of them even if I don't really need them >_>
With the SnS Kamado using the Slow N Sear, the fire sits beside the meat, and the heat circulates clockwise so it hits the top of the meat first. I think fat cap up is the obvious choice in that scenario, as the fat will render down over the meat AND protect it better than it would on the bottom.
i am really happy with this slicer.... l like the video Jeremy did but I don't believe Franklins practically at 100+ briskets a day is doing this, but a good idea for the occasional brisket cooker
@@SmokingDadBBQ One of the tests Harry did was mopping with beef tallow instead, so that might make more sense, but yeah.
How do you store your knives? I've been considering the Dalstrong magnetic rack thing but I don't know, I feel like they'd get grease on them.
@@praetorxyn I need a better solution. I am just using the original sleeves they came with
@@SmokingDadBBQ That's me for now. Take it out of the box, unsheathe it, use it, wash it, dry it, resheathe it, put it back in the box. Getting tedious lol.
@@praetorxyn I hear you. Same deal for me
Great video. Going to do first brisket on Classic II tomorrow. Don’t have slo roller set up. Any alternatives? Thank you
Deflectors and if you have a spare pizza stone you can do double indirect
Super interesting analysis of the difference between the large stick-burner style and the heat dense low air flow ceramic cooker. I would be interested in more videos of this type. Looking forward to your thoughts on fat side up or down for a ceramic cooker... I'm of the opinion the fat goes down to protect against that heat from the bottom.
One other thing to look at - I noticed your temperature sensor goes close to the grate but the dome thermometer is a lot higher - how much difference do you get between the two?
Great video!
just got my best KJ brisket fat cap up. went double indirect to run even hotter without burning and added the foil boat - ruclips.net/video/0rG5jaTAJH4/видео.html
I have stopped using low and slow as it often dries out meat and requires constant attention. 275 is perfect slow enough to tenderize but not dry out meat! Smoke ring flavor better! And a lot less hassle!
10000%
Thank you again fantastic content, so I’m going for a hot and fast cook for 7hrs can you confirm the temp needed and the temp needed internally. Also with the ribs for the lat 3 hours also get side. Cheers
the brisket was done at 203f.., the my can range from 197-211 but 203 is pretty common for proper doneness
please share more on bark.
for sure, will do
Hey, loving your videos, theyre really helpful!! Question - how do you know low & slow is going to take 20hrs? Is that through experience and data on previous cooks, or is there a way to estimate/guesstimate it?
My guess is that it is an estimate based on several respected recipes.
Love the videos!!! Now that comparisons between “hot ‘n fast” vs “low ‘n slow’” have been done for brisket, ribs, and Boston butts, with “hot ‘n fast” winning except for the Boston butts, what do you think the reasons are the the butts not cooking as well ‘“hot ‘n fast” and are there ways to change that outcome?
i think i went too hot and too fast for those, maybe need to try at a more similar hot temp
Hey man I subscribed! Been struggling with the know how on my Kamado Joe. Will check out all the videos on that. Last time I did ribs, they came out pretty tough. I think I kept the temp way too low, and didn't do a full 3-2-1 timing on them.
Thanks for the sub! check out the rib version of this video... i get great results in 3 hours using 2 smoke, 1 foil upside down at 270f
Thanks for sharing. for the Hot & Fast , May I ask what is the smoker temp and the meat internal temp when u pulled it out? thanks again
Great video and expirament.
Do you think you could achieve the same results in the low and slow method as you did in the hot and fast method if you used an external blower?
My guess is that it would solve the lack of air issue. Just a guess...
Have you used blowers in the past and what are your thoughts about the implementation of said blowers to maintain heat and air flow?
Thank-you, cheers
Post video comment: my guess was totally wrong! haha! As for the bark being a little overdone on the bottom, can you leave it at 270 and just flip it halfway through the cook? Also, reverse dad joke is hilarious!
haha thanks the boat method I did on the kettle solves this, I won’t go back (28min Mark) - ruclips.net/video/3ci--GFOKo0/видео.html
What about smoke flavor??
its better at hotter and faster temps as the smoke is cleaner
Hi James. Thanks for another great vid. Two questions (1) what was your ratio of salt, pepper and garlic? and (2) what grade brisket did you use? My Costco only carries Canada AAA, which I believe is equivalent to US Choice.
50/50 salt pepper with just a little garlic. maybe 10% of the volume of those two combined
same, mine has choice AAA as well although in the summer they occasionally do have prime
My 22 lbs turkey said 4 to 4 1/2 hours at 325. It was done in about 3 1/2 hours. Can one assume that the Kamado Joe acts more like a convection oven and will cook in about 15% less time?
its got convection and radiant heat.... i budget approx 10min per pound so that would be about 3.5hrs
Thank you!! I hope you are enjoying your Thanksgiving.
@@garykazanjian824 you too
Thanks for your video. Maybe a foil boat would have prevented the tougher texture on the bottom, while still benefiting from hot and fast?
i 100% believe this to be true... the boat i used on the kettle brisket which i cooked after these two and it was epic ... so much so i can't see not doing it again in the future
@@SmokingDadBBQ awesome!
Excellent info. I have a Traeger and I’ll test but I’m assuming my results will be similar to the Kamodo.
for sure, cheers
My brisket is only 6lbs. How do I work out how long to cook for at 190f?
i think you would get a better result at a higher temp.... 225min and i personally prefer 250f as the smoke tastes better
Great video as usual James ! If I get your times correctly, I guess the hot and fast brisket spent around 4 hours in the cooler since it was done sooner than anticipated ? Does a longer wait in the cooler makes any difference ?
yes the longer rest would have benefited this one some... tricky to get two different methods and two different briskets to finish the exact same time so this was as close as I could get. I don't think that was the decision maker here though as based on previous cooks the hot and fast method wins too
Why did the H&F get a better smoke ring? That was a bigger shocker than the taste test.
i think its the efficiency of the Kamado doesn't allow a clean burning fire at really low temps, but north of 250f you start getting a clean fire which improves the reaction and smoke ring
Hi. I'm sorry, but this is completely new territory for me. What are the meter probes you insert at 2 mins 30 sec (and onwards)? Where is that metric reported? Later on you use a probe thermometer with a red body (10 min 40 sec). What is that? Thanks.
Good question. I am using the meater block which is a wireless meat probe that reads the internal temp of the meat as well as the ambient air temp and sends that to your phone app which helps monitor your cook remotely (if you have wifi for the block).
The red pen is the thermoworks mk4 which is an instant read probe that allows you to check other areas quickly without making too many / large holes and is what i use for finishing touches / deadly accurate after the meater has got me to the 99% finish line.
@@SmokingDadBBQ Many thanks for that.👍 I have been contemplating buying a Kamado Joe for a while.
Hot & Fast like the Bills 😉
Hahaha go bulls. Although yesterday sucked
@@SmokingDadBBQ yes may be so. But still looking good with Diggs and Allen combo.
When I come over to states to watch a game will have to check in to see if you’re doing a brisket in the car park to try. 😉 trying to get a Big Joe past the mrs bank eyes. 😂
Do you think that the Joe size contributed to the results? Walls being closer to the meat? Great video thanks. I did a turkey yesterday with our warm up of 50 degrees. Still a little cautious about using the komado in upstate NY winters
i haven't noticed a difference between the two ... i am sure it would be better if i had the exact same two but i used to have to classic 3's and didn't notice any difference going from that setup to what i have now so i dont think that altered the results
On the fast one, how about flipping it over about midway?
i need to show the boat method, this has been working great. Fat cap up, boat after 165-180f is the best of both worlds
How does a drip tray differ than just letting the drippings burn on top of the slow roller. Won’t it still burn on the tray?
not with the air gap sitting on the x accessory ring
Just one other thing do I need to leave my brisket on a rack to dry in. Cool place the night before?
I just remove from the fridge and trim and hour or two ahead of going on the pit so that it’s started warming up when it goes on
Hey James, really useful points about the air flow considerations. I don’t have a slow roller, just using the heat deflectors. Do you suggest I always raise them up using the X tool or is it fine to have the heat deflectors in the lower (default) position.
I prefer them raised but on the series 1 and 2 this is close to the meat so you need to mind the bottom ... the lower works I just don’t like the heat cap that traps all the heat low
Hot and fast had more resting time. It’s not at all a fair comparison. I know there is nothing you can do about that but it’s a huge variable.
i did my best to get both to finish as close as possible... each cut is different so there is not a guarantee of getting two different methods to finish within a moment of each other. But i will add i have done many other low and slow briskets and rested them for longer and I would say the results hold true over time comparing to different cooks where there wasn't this variable FYI
@@SmokingDadBBQ wow thanks for taking the time to respond. Thanks for the videos as well
You should compare a true hot n fast 400 degrees compared to low n slow of 275. At 400 degrees a brisket can cook in 4 hours. Is it any good?
I am sure it would be... this was 7 ... need to finish the left overs before I make a new brisket my wife says LOL 😂
Great video as always! I assume the same concept would be applied to beef ribs? Also do you think one of the boat methods would help protect the bottom?
i think beef ribs come with natures own boat ... well ok protection built in which is maybe why I got better results early on with beef ribs vs. brisket
@@SmokingDadBBQ that makes sense. Would the boat help protect the brisket’s bottom during hot and fast cooking?
Do you use a water pan?
no, makes the bark worse so no need in a kamado
James, couldn't you go just in between and maintaining 250°F ? Guess you would benefit of a better smoke ring while taking the advantage of the slow cooking. This is what I'm actually doing right now with some pork butts.
💯 250-270 is my go to temp
I have never done brisket. If you put some water in the tray for the hot and fast do you think it would have help keep the bottom crust soft or would it make it soggy?
it tends to make it mushy so i don't add water to any ceramic cooker... the foil boat on the other hand was a winner. I did this with my kettle joe brisket and its here to stay
I tend to get temperature spikes during my cook when I open the grill to spray or check the meat. The grill is usually open for about 30 seconds to a minute and a half, but the temperature will jump up anywhere from 5 to 10 degrees after I open the lid, and I find myself having to play "yo-yo" with the dampers to get the temp back where I want it. Do you have any tips on how to maintain the temperature during routine checks of the meat?
try closing your bottom vent 30 seconds before opening the dome, and leave it closed after closing the dome for a min before putting it back