Yeah. Nice to see Eva got a taste. Been using the double indirect for some time and could not figure out how to improve the smoke and the bark. Will need to try this method over the holidays.
Had a great unconventional way to cook it. Ran out of charcoal mid cook after 6 hours of smoking and no stores were open, so I moved the brisket from the smoker to the oven over night at 215°f with convection on until it hit 170°f (took 7ish hours in the oven) and wrapped it. Bumped the oven to 275 until the brisket hit 200 and rested for 2 hours. Was one of the best briskets I made and was because I ran out of charcoal and had to pivot. Worth a try, but makes your house smell like smoked brisket for a day or two
After 4 or 6 hours, meat will not absorb any more smoke once the back is set, you did great at that point, I done few times with pull pork, once it hits the stall temp around 165° I will put it in a disposable aluminum tray and cover with foil until 200/203° Brisket is the same 🍻
Agree. No point leaving it on bbq all the way thru, waste of charcoal even if you don't run out. Especially from the point you wrap it - smoke doesn't penetrative the wrap. Oven is easier to control / more reliable. And transfer from bbq to oven is a convenient break point - like to do the smoking on Friday when working from home, take it out and refrigerate overnight, then into the oven on low on Sat or Sun morning to be ready for dinner.
Heerlijk gemaakt Roel, zou graag een keer aanschuiven. Vraagje, waarvoor mes is dat? Het lijkt om zo een ham mes die ze in Spanje nog wel eens gebruiken. (Merk en type?) Stel, je hebt een Nederlandse tuin waar plek is voor 1 BBQ. Zou je een keer een buyersguide kunnen maken waarin je ook adviseert om te grillen op een firebox?
Yes please. Same question. Seems like a highly labor-intensive effort and one that involves a lot of repeated mechanical movement over a long time. Not to mention equipment. Sure lloked good though.
This is just not pitmaster anymore. You have to have a 3k setup for just a brisket... make you're content more relatable. Love how the brisket turned out but this is just a step to far
If the taste was really that much better, then it just goes to show you that grill efficiency is not that important. If anything, it hinders the cooking experience. Might as well use a simple Weber kettle grill or any other inefficient grill and just cook away. With a fan controller, gaskets and seals are not important at all if you have that huge of an opening in your kamado. As Dads bbq guy said-fuel is flavor.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Did you miss the first try?
ruclips.net/video/WLmL0FCgzXU/видео.html
@@PITMASTERX watvoor mes is dat nou? (Make/model)
That’s one good looking Kamado brisket 🎉
Yeah. Nice to see Eva got a taste. Been using the double indirect for some time and could not figure out how to improve the smoke and the bark. Will need to try this method over the holidays.
Dojoe briskets are amazing! Smoking Dad BBQ is a boss!
🎉🎉🎉
Roel, - Your smoked brisket looks amazing! I'm sure it tastes as good as it looks too. Cheers!
Had a great unconventional way to cook it. Ran out of charcoal mid cook after 6 hours of smoking and no stores were open, so I moved the brisket from the smoker to the oven over night at 215°f with convection on until it hit 170°f (took 7ish hours in the oven) and wrapped it. Bumped the oven to 275 until the brisket hit 200 and rested for 2 hours. Was one of the best briskets I made and was because I ran out of charcoal and had to pivot. Worth a try, but makes your house smell like smoked brisket for a day or two
House smells like smoked brisket for two days? So, what’s the downside?
After 4 or 6 hours, meat will not absorb any more smoke once the back is set, you did great at that point, I done few times with pull pork, once it hits the stall temp around 165° I will put it in a disposable aluminum tray and cover with foil until 200/203°
Brisket is the same 🍻
Agree. No point leaving it on bbq all the way thru, waste of charcoal even if you don't run out. Especially from the point you wrap it - smoke doesn't penetrative the wrap.
Oven is easier to control / more reliable.
And transfer from bbq to oven is a convenient break point - like to do the smoking on Friday when working from home, take it out and refrigerate overnight, then into the oven on low on Sat or Sun morning to be ready for dinner.
Hey Pitmasterx‼️🙋🏻♂️ Enjoy ‼️
It's looks like my 27 hrs brisket😋
I think it's equally good 😁🍻🤤
Heerlijk gemaakt Roel, zou graag een keer aanschuiven. Vraagje, waarvoor mes is dat? Het lijkt om zo een ham mes die ze in Spanje nog wel eens gebruiken. (Merk en type?)
Stel, je hebt een Nederlandse tuin waar plek is voor 1 BBQ. Zou je een keer een buyersguide kunnen maken waarin je ook adviseert om te grillen op een firebox?
Ja zeker weten😊
Nice! Have you tried UK Bisto Best beef gravy on brisket?
Excellent!
Thanks a lot for making me hungry I keep thinking in my head about how great that would make a sandwich😊
Do we have a link to those grates?
how many times did you have to take everything out to add more wood
Yes please. Same question. Seems like a highly labor-intensive effort and one that involves a lot of repeated mechanical movement over a long time. Not to mention equipment. Sure lloked good though.
Well done Mr Roel. Can you get your hands on some pink butcher paper?
This is just not pitmaster anymore. You have to have a 3k setup for just a brisket... make you're content more relatable. Love how the brisket turned out but this is just a step to far
Fat rendered down perfectly looks so tasty
Can you tell me where you got those grates on top of?
Ikea
@@alexnijborg1808 IYKYK
@@alexnijborg1808what is model of the grates? Cannot seem to find them
I put it in the paper then that in a foil boat to prevent losing juices
Wouldn't the foil hold the juice better?
If the taste was really that much better, then it just goes to show you that grill efficiency is not that important. If anything, it hinders the cooking experience.
Might as well use a simple Weber kettle grill or any other inefficient grill and just cook away.
With a fan controller, gaskets and seals are not important at all if you have that huge of an opening in your kamado.
As Dads bbq guy said-fuel is flavor.
Was ist denn die Version V1, wenn das die V2 ist? 🤔
This was my first try. ruclips.net/video/WLmL0FCgzXU/видео.html
Das ist zu viel Technik grillen geht anders ❤
Great recipe … I know it’s not the point of this video … but you wear that shirt all the time and I’m fascinated by it. What’s the brand?
Wait what ? 2 days ?
Typical for a properly BBQd brisket. You're not cooking a hotdog, here.
*Pitmaster X ----> The KamadoJoe Brisket Wizard*
too many Legos.
Erster 😅😅😅