I love the work back schedules. Been using them for years. I save my special occasion schedules in a cook book for future use so I don't have to recreate them. Thanks for the great vid.
The work back schedule is pretty much the only way you can do most cooking, especially if there's more than one main dish being prepared. It is very good advice for anyone starting out though. Keeping notes is definitely important. We can't remember everything, especially when we're working or entertaining (enjoying ourselves) while things are cooking.
Really nice video, thanks a lot! I have a similar question to this. How do you keep warm or reheat the meat if you finish a couple of hours before people actually eat? I had people coming late several times, or sometimes meat was ready earlier than I thought, or sometimes I grill something first and then something else (due to the limited space), so this question bothers me often on how to reheat or keep warm for a couple of hours. Or what do you do instead? Thanks a lot 😊
Hello do you have a technique on how to hold smoked pork baby back ribs? Due to my schedule I plan to smoke it then hopefully hold it to be eaten about 3 hours later. My main concern is what temp should I remove it and when to wrap or how should I wrap it. Ty!
i was going to rest in the oven which would be pepper so i already had it prepped but changed my mind to the cooler so just didn't waste the prepped paper
Your vids are always enjoyable, and the topics and variety keep it fresh! Leg of lamb was coming up in a couple days, but seeing that brisket and pork butt/shoulder has me re-thinking this. I’d have to do one or the other, or have a bigger party, but plans are definitely changing!
Question about your tallow, do you find it has a funky smell after you've jarred it. I'm not talking long term, even after just a couple of days. I ask because I've only ever made it with Wagyu brisket and immediately have a funky smell from mine.
@@SmokingDadBBQ Cool, thanks. Yeah, mine was smelling rotten within two days. Of all the briskets I've done I only started rendering the tallow from these wagyu ones I've been getting to test for work. They already have a more gamey taste overall, that fresh from a farm game taste instead of that almost chemical taste of grocery store meat
Great content as always! Would you consider doing a video maxing out that new offset with food? I always see vids from guys using a big offset and cooking only 1 brisket. It would be great to see what one of those things could do using the entire cooking grid.
Thats a feast and a half! Ive done Briskets before, but it always takes me about 14hrs in total including 2hr rest. I have the monolith Kamado which does not have the Kamado Joe Slo Roller. I'm wondering If i can achieve those results using double indirect with my heat deflectors and a pizza stone.
Have you ever done pit beans at the same time as any of this? Would you use a second tier for the meat, or just have them beside, just enjoying the same smokey goodness?
I love this video. Now I see you can do a big brisket and pork shoulder at the same time. Timing will vary but this is good to know. It almost seemed like you had room to throw on some sausages or jalapeño poppers too as snacks while the meats were cooking.
I could have done another pork butt etc.... and if i added the grill extender which on the big joe is 18" i would add an entire Classic Joe in space on the second level
Hi James, really enjoying your videos. I would be really interested to see you experimenting with different country specialities, i.e. chicken paprika (Hungary) or butter chicken (India) etc. Keep it up! Cheers
that works, its sold here select the middle size (medium/12") - smokeware.com/products/new-stainless-steel-drip-pan?ref=swM-zEsRZ1L5uN (code SDBBQ to save 10%)
Nice job James! what are your thoughts on doing a corn beef on the Big Joe? I can't believe how good the baby Kamado works, I bought some Ribeye chopmeat and omg it was unbelievable ! Cheers James! Brad
Love the content. I see you always seem to have a pool of liquid on top of your briskets. Truly putting a chunk of smoking wood under it so it creates a dome enough that the pool of liquid doesn’t sit there no you don’t have a section without perfect bark!
Wow..you’re a brave man to not allow any extra time for the brisket. I would have started it midnight and let it rest for 4-6 hours. I had to order pizza once before because the brisket wasn’t done….lol.
haha thanks, if you know general times and temps and adjustments you can make along the way (ie. foil boat = 10f per hour, full wrap in foil = 20f per hour) you can land the plane where you want it hotter and faster also skips the unpredictable stall as it powers through
Man it is BBq season but I’m having a hard time justifying spending $1600 on a grill. I just got back from deployment so I wanted to buy myself something nice but man they’re proud of them things. I’ve been trying to convince myself for a month and just can’t press the trigger 😂
Awesome video. This was perfect, cause as you say, you can never please everyone with a single cut of meat. For the chicken, did you simply cook it like you would normally at a higher temp i.e. not smoked (what temp did it get to when you opened the tower a bit?) if I wanted to do ribs on the main level would it be ok to have a brisket on the grill extender for when the ribs would be added? I guess maybe time it so that I add the foil boat and the ribs at the same time, although that might be tough.
Great looking bbq & tips for large party!
Yes indeed! Thanks Scott
I love the work back schedules. Been using them for years. I save my special occasion schedules in a cook book for future use so I don't have to recreate them. Thanks for the great vid.
Great tip on the book, I use the meater app and record in the notes but same idea and great addition if you're not already doing something like that
The work back schedule is pretty much the only way you can do most cooking, especially if there's more than one main dish being prepared. It is very good advice for anyone starting out though.
Keeping notes is definitely important. We can't remember everything, especially when we're working or entertaining (enjoying ourselves) while things are cooking.
Really nice video, thanks a lot! I have a similar question to this. How do you keep warm or reheat the meat if you finish a couple of hours before people actually eat? I had people coming late several times, or sometimes meat was ready earlier than I thought, or sometimes I grill something first and then something else (due to the limited space), so this question bothers me often on how to reheat or keep warm for a couple of hours. Or what do you do instead? Thanks a lot 😊
Like how you combined the videos/cooks with explanation for timing and process great job 👏
Thank you 😋
Been loving your videos and have learned a lot,I noticed you wrapped in paper then foil for brisket with this one. Is this to save the bark?
Great work James the game plan makes all the difference Cheers.
100%
Foil on your drippingpan.... mind blown🤯 have to try that 👍
makes it so much easier
James you make it look so easy.. WOW.. Happy Easter to you and your Family.
Thanks so much
this was an amazing video! thank you so much for sharing.
Glad you enjoyed it!
Nice video. Thanks for posting.
Thanks for watching!
Hello do you have a technique on how to hold smoked pork baby back ribs? Due to my schedule I plan to smoke it then hopefully hold it to be eaten about 3 hours later. My main concern is what temp should I remove it and when to wrap or how should I wrap it. Ty!
they hold great wrapped in foil wrapped in a towel in a cooler also
Amazing as ever! As a new Kamado owner it's really helping me learn. Doing Brisket first time for Easter this Sunday. Wish me luck!
You got this!
@@SmokingDadBBQ Just a quick one are you a fat cap up or down kind of guy?
How'd it turn out?
@@CrispyOkra turned out amazing for my first try, looking forward to doing my next one now!
James, why did you wrap the brisket with paper AND foil before the towel and cooler? What does the paper add to the mix?
i was going to rest in the oven which would be pepper so i already had it prepped but changed my mind to the cooler so just didn't waste the prepped paper
Awesome, as usual James! I am impressed!
Thank you! Cheers!
Thanks again for another excellent video. Love how your Bella gets in on the action - my dog is also my BBQ companion :)
Thanks for watching! Hahaha she gets closer and closer to the grills as the food gets near ready... she knows lol
Your vids are always enjoyable, and the topics and variety keep it fresh! Leg of lamb was coming up in a couple days, but seeing that brisket and pork butt/shoulder has me re-thinking this. I’d have to do one or the other, or have a bigger party, but plans are definitely changing!
Awesome, thank you!
Question about your tallow, do you find it has a funky smell after you've jarred it. I'm not talking long term, even after just a couple of days. I ask because I've only ever made it with Wagyu brisket and immediately have a funky smell from mine.
it smells not good... but not in a rotten not good sense, just not overly pleasant on the nose which is why i render it outside most often
@@SmokingDadBBQ Cool, thanks. Yeah, mine was smelling rotten within two days. Of all the briskets I've done I only started rendering the tallow from these wagyu ones I've been getting to test for work. They already have a more gamey taste overall, that fresh from a farm game taste instead of that almost chemical taste of grocery store meat
Always great ideas, I get some cooks planned for this weekend and will use the foil boat 👊🏾
Hope you enjoy
Great video as always James, well done.
Many thanks!
Great video - three of my favorites!
Awesome! Thank you!
Great content as always! Would you consider doing a video maxing out that new offset with food? I always see vids from guys using a big offset and cooking only 1 brisket. It would be great to see what one of those things could do using the entire cooking grid.
Great suggestion! If we have a big enough group this summer to not waste the food i will try and make that happen
Another great video James. It made me very feel hungry. I could eat it all. LOL
Glad you enjoyed it, thanks
Thats a feast and a half!
Ive done Briskets before, but it always takes me about 14hrs in total including 2hr rest. I have the monolith Kamado which does not have the Kamado Joe Slo Roller. I'm wondering If i can achieve those results using double indirect with my heat deflectors and a pizza stone.
you can do it in older joes without the sloroller using a stone so i think the answer is yes
Great cool as usual. Any ideas on a bone in full leg of pork about 8 kg. Smoke, BBQ Low and slow….???
i find above 250 min tastes better... here is a slightly smaller one but this is what i would do - ruclips.net/video/PNOwc3vdkxU/видео.html
@@SmokingDadBBQ is there enough fat for a pulled pork or does it dry out too much. And how long at 250
Same Kamado big block the whole time without a reload too? I keep waiting for my local Costco to get it back in stock!
yes, no reload mid cook.. .the big joe can go as long as 56 hours on a full basket
Have you ever done pit beans at the same time as any of this? Would you use a second tier for the meat, or just have them beside, just enjoying the same smokey goodness?
not this time but absolutely
I love this video. Now I see you can do a big brisket and pork shoulder at the same time. Timing will vary but this is good to know. It almost seemed like you had room to throw on some sausages or jalapeño poppers too as snacks while the meats were cooking.
I could have done another pork butt etc.... and if i added the grill extender which on the big joe is 18" i would add an entire Classic Joe in space on the second level
looks great james! what did you do for sides for this feast?
thankfully i didn't have to make the sides as guests were bringing those
Hi James, really enjoying your videos. I would be really interested to see you experimenting with different country specialities, i.e. chicken paprika (Hungary) or butter chicken (India) etc.
Keep it up! Cheers
Great suggestion!
I'm ok with people coming over, as long as the like meat 😆 Great cook and video!
You and me both!
I was just thinking “who knows what my friend James gonna make”, than this video pop up 🤩
hahaha cheers
Cannot find 12" smokeware pan so I use a 121" pizza pan covered with foil. Works great.
that works, its sold here select the middle size (medium/12") - smokeware.com/products/new-stainless-steel-drip-pan?ref=swM-zEsRZ1L5uN (code SDBBQ to save 10%)
Nice job James!
what are your thoughts on doing a corn beef on the Big Joe?
I can't believe how good the baby Kamado works, I bought some Ribeye chopmeat and omg it was unbelievable !
Cheers James!
Brad
fantastic, i need to do an update with some of these methods added though
Legendary!
thank-you, cheers
Love the content. I see you always seem to have a pool of liquid on top of your briskets. Truly putting a chunk of smoking wood under it so it creates a dome enough that the pool of liquid doesn’t sit there no you don’t have a section without perfect bark!
i tend to just lift it to drain it off when spraying but yes that helps prevent it from pooling while your cooking for sure
The JIGGLE 😍
so good
Wow..you’re a brave man to not allow any extra time for the brisket. I would have started it midnight and let it rest for 4-6 hours. I had to order pizza once before because the brisket wasn’t done….lol.
haha thanks, if you know general times and temps and adjustments you can make along the way (ie. foil boat = 10f per hour, full wrap in foil = 20f per hour) you can land the plane where you want it
hotter and faster also skips the unpredictable stall as it powers through
Have you ever rested the Brisket/pork butt overnight in a warmer or oven to eat the next day? If so, why did you notice?
in my oven yes, but it cant go below 170... didn't find it better
Man it is BBq season but I’m having a hard time justifying spending $1600 on a grill. I just got back from deployment so I wanted to buy myself something nice but man they’re proud of them things. I’ve been trying to convince myself for a month and just can’t press the trigger 😂
welcome back, series 1/2 can do much of the same for less $$$
@@SmokingDadBBQ thanks and yeah I know but I’m a go big or go home type of guy 😂
The best resting Time for a brisket is between 8-12 hours. Chances everything, trust me
i wouldn't do that in a cooler, i would use my oven for a hot rest for sure
Where do I apply to be a neighbor? 😂
hahaha cheers
Just please don’t start saying “and this happened!” like literally every single video from another famous cookings/grilling channel… :P
haha i agree i do need something between "I cooked a brisket and it went exactly according to plan" and the and this happened phenomenon lol
@@SmokingDadBBQ the algorithms must love it. For the other channel I’m referring to I think my brain automatically filters it out at this point :D
@@JoeyDee86 the sad thing is it does love it. Almost 30% difference in views I found
@@SmokingDadBBQ damn, can’t blame you much for doing it. Maybe cut it out when you get real big ;)
Awesome video. This was perfect, cause as you say, you can never please everyone with a single cut of meat. For the chicken, did you simply cook it like you would normally at a higher temp i.e. not smoked (what temp did it get to when you opened the tower a bit?) if I wanted to do ribs on the main level would it be ok to have a brisket on the grill extender for when the ribs would be added? I guess maybe time it so that I add the foil boat and the ribs at the same time, although that might be tough.