I Let My Brisket Rest for 11hrs INSIDE My Kamado Joe For A Long Hot Hold
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- Опубликовано: 16 июл 2024
- Heat Retention Shocker! I smoked & hot held a brisket for a long 11hr rest inside my Kamado Joe using ONLY the left over heat. Finishing your cook at a lower temp paired with a long brisket rest makes it easier to get consistent results which in part is why ALL the top Texas BBQ joints cook their briskets well in advance of serving time.
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Chapters
00:00 - Shortcut to BETTER Brisket
02:17 - Why Finding the RIGHT finishing temp is so HARD
05:06 - What is the Heat Retention Potential of the Kamado
07:22 - Practice Run Test Data
11:50 - Prepping a brisket for a long hot hold
16:30 - Kamado setup for the hot hold method
22:25 - Results & Taste Test
25:59 - Pro's & Con's of the Hot Hold in a KJ
#brisket #kamadojoe #hothold
@KamadoJoeGrills 
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For me, I discovered pulling at 185-188 (Point) and hot holding in my YETI Tundra 45 for 11-12 hours double wrapped in foil and towels (fill YETI with boiling hot water for 30min first then drain to make environment hot and steamy) gives the perfect bark, texture and overall tenderness every time-and yes, she's still above 140 internal after 12 hours, YETI holds temps like a beast...👍😁
Nice!!!!
Perfect - I needed an executive summary and your comment looks good. Thanks.
John Setzler ruined a Yeti cooler resting hot meat (warped it). How long have you been doing it like that?
A Coleman and a fan of great stuff is like a yeti on steroids..
@@BrianMiller1973 Been doing for well over a year (at least 25 times) and "zero" issues with heat warpage...🙂
Great vid. Before my long holds (up to 18 hours in a 150 toaster oven) I always remove the brisket from the pit and let it sit out at room temp for 1-2 hours, this lets the brisket come down to about 150-160. Not doing that room temp rest allows the brisket to continue to 'cook' during the hold, which I think helps explain how your results were a little overdone. Thanks for running this test.
I always do long hot hold with barbecue, but I just use the 170 F oven. One thing is that you need to pull the brisket from the pit for 15-20 minutes so it will stop carryover cooking, THEN you put it in the warmer.
Wouldn't it have been easier to just build a fire in your other KJ and dial it in to a flat line at 140 F, then move the brisket over to that one, instead of trying to time it so it gradually goes down to 140 and ends up overcooking it?
I've always done overnight oven-held rests on my briskets but have had (and made) similar complaints about the smell. I hadn't even considered this approach, thanks for introducing it and sharing your experience with it!
The indoor oven rest will smell up, especially if you add a lot of tallow.
The last time my wife turned off the oven because she thought I must have forgotten it,😮
Yes Like myself I tried it before and ran out of charcoal after like 1-2 hrs resting, and just removed it did not want to fuss
No one is doing what you're doing on RUclips . I appreciate your approach and can't wait to see more videos like this. Would love to see if you could accomplish what you're looking for with a temp controller like a Fireboard Drive or Billows.
Amazing color! This is a great video. I actually thought about this earlier in the week but didn't really feel comfortable trying it until watching 👍👍👍👍
EXCELLENT ! I accidentally discovered something simular this summer when it got done way earlier than I though it would. I let K jr & meat cool down. Most of the charcoal was spent by this time. So I added 3-4 small briquettes & air vents barely open. Wrapped it in paper and put it back on for ~6 hours. GREAT results. And yes you are 110% correct about using the indoor kitchen oven. We have a warming unit below the oven. I put a brisket in there 1x. It worked like a champ for a long (6 hr) warming cycle. I will never do again after I heard all kinds of warning from my spouse how I permeated the oven & warming tray.
That is a clever strategy from A to Z. I like everything about it. Three outstanding videos withiin a span of just 4 days, serioius business. You are spoiling us. 😃
thanks!
I think a good way to prevent overcooking during the rest is to rest it in a cooler while setting the Joe to your "hot rest mode". Once the flat hits, say, 145 degrees, move it from the cooler to the Joe. This will be a gentler rest while still keeping things food-safe. The obvious con is that it's more steps and equipment, but hey, that's brisket for ya.
This is some really interesting stuff James, you have peaked my interest.
Thank you for your continued education. As a BBQ enthusiast I learned a lot from your channel !
Glad to hear it!
I’m with other commenters regarding letting it rest on counter 1st before going in a hot Joe. Or- do like you say and pull @ 180f. Personally for me my Best Looking and Top Taste & Texture came after doing the oven hack for 150 hold (actually averaged closer to 160). Now have a turkey roaster that is more consistent temp wise and will run a true 150. Thanks for sharing your Awesome Honest Experiences and will be tuned in for the next!
I’ve been debating buying a turkey toaster for that exact reason. I take it for you it’s worked well? Recommend the roaster for the long hold?
Well Done! This idea could absolutely be a game changer in the use of a kamado. I could see a bit of finessing needed towards the end of the cook when you're going to be shutting down the kamado for the rest, but once you've got it dialled in, you can actually get a good night sleep.
Great info, thanks
Glad it was helpful!
THANK YOU!! Was super excited for this video! I’m happy this turned out amazing results! I can’t wait to try it! Why the butcher paper though instead of the foil boat?
I was worried the temp would cool down in the middle of the night and thought the blanket of paper (not foil to save the bark) might keep it a little warmer than the open boat
Very interesting. You got me thinking. I have a Fireboard temperature controller for my SNS Kettle. Usually, I'll pull the brisket and put it in the oven at 140-150 while the smoker is cooling down to the same temperature range. I probably takes 2-3 hours to drop that much. But maybe I could incorporate this into the cook and pull this brisket at a lower temp.
You can set the algorithm to start slowing down as it gets close
This is an awesome idea if you can get it dialed in. My oven doesn't go low enough either, and I really don't want to buy a second device just for a one-in-a-while brisket rest. I've never thought about something like this before.
this just brought my attention as I made a Kamado opening measurement by sticking together up to 6-8 #2 school pencils like making a pan flute, for me a one finger opening is the equivalent of two pencils
James, I love your channel! Quick question. The double indirect setup you showed for your temperature experiment was different. I hadn’t seen you put the deflector plates inside the slo roller before, usually they go above in the other videos. Is this new and better or just different to give you more room?
Welcome back to the KJ neighborhood! Great video.
thanks!
If my family complains about brisket smell, they movin out. Just saying. 😂🤣. You make good points and a very good explanation of the reason behind the success of the long hold.
You had me guessing, how you were going to pull that off. Great attempt! 🍻
Can we talk about the use of the washable marker and hand-made graph for this technical research? 😂
A few questions/observations:
1. This is fascinating work. You remind me of a PhD student who is doing great research and is excited about it.
2. Do you still have your Traeger (or another pellet grill that can hold a steady temp?) For those that do have one, how might that change the way you’d finish the last leg of this cook after it reaches 180 degrees?
3. Will this method replace smoking a brisket from your offset?
4. What’s this about member meetings/live Q&A? Where can I learn more about that?
Thanks for the insightful videos
This is awesome! Will you update the 101 series with the water pan involved?
I have had to start reading ingredients on seasonings and everything... to avoid chemicals and carbs/sugars that are very bad for my health. I would so love to be able to afford to get my husband a good smoker. He simply has no patience when it comes to slowly cooking things like ribs or roasts. This brisket you cooked looks amazing...had my mouth watering! I can't eat the sweet thick bbq sauces now and wish I could still find Wickers bbq marinade that my dad used when I was growing up. It was sooo good! A vinegar based marinade and basting sauce. He always boiled whatever he was going to bbq first then would put it on the grill and slow cook for 4+ hours constantly basting several times an hour. Tender, juicy, tangy and to die for! I miss you Dad!
I have a temp controller (fireboard2). So I think I'll try shutting vents to almost closed when internal temp is 190 and set fireboard to 150ish. I would think the Kamado should cool down quick enough to not overshoot the brisket. I normally smoke at a lower temp of 225-250. Thanks for the idea!
Great video James, keep knocking them out
What about charcoal levels and do you add extra when lighting or top up charcoal for the rest will grill not get too hot again??
Like myself I tried it before and ran out of charcoal after like 1-2 hrs resting, and just removed it, did not want to fuss with adding more and was worried grill may get too hot
Awesome and informative video as always!! Im a huge fan of your channel and have learned enormous amounts of information from you! Kudos to you and all that you are doing to help the rest of us to learn and grow in the bbq world! I have a kamado joe classic lll…a weber…and recently purchased a woodwind pro and a Masterbuilt 900 series from Costco. Im looking into purchasing an offset smoker but 6000$ is a little too much for me at this time. Question to you James is since i have the woodwind pro can i rest it in there at 150 degrees for 11 hours after i use your double indirect mode for brisket? Also can i wrap it in tinfoil and instead of paper? Im not sure what the temperature restaurants use to rest there brisket?
Curious if use of the heat deflectors impacts effectiveness of the slow roller? Seems like it would prevent smoke from rising/circulating the way it's supposed to.
Hey James, what about the charcoal, as you doing doubles indirectly will burn most of it, will it not be better to remove briskest at 180ish let it rest and come down in temp a bit, as you overcooked this brisket this method the is no rest, while reloading charcoal..
The real question is how low will the joe/Lgbe hold with basket of charcoal??
Having to factor in weather temps as well.
I'll need to watch this after work, but I've often wondered if this would work
Would help if you could do more on timeline for novices like myself!
What time did you start the cook? It didn’t appear to be 7pm as you first calculated.
Your giving Jeremy a run for his money :-) Great technical explanation in your video.Keep on the good works James.
Too kind, thanks
Hey James, I’m pretty new to the Kamado Joe, having purchased the Classic 2 over Easter weekend. I’m struggling to figure out the best way to gauge my ambient temperature using the ThermoPro TP829, so that I can keep an eye on my grill temp without having to check the gauge on the grill. The probes come with clips set on the grate, however, I’ve noticed the temp is a lot higher than my grill gauge reading. This is more than likely due to the probe being next to the grate. Do you have any tips on how can I keep my probes similar to the reading of my gauge?
Hey James, great educating video again, thanks. On slightly related question of mine. If you have a brisket and wanted to warm up in the next day or after what is a preferred method? Thanks
sous vide method is ideal for warming up leftovers. There's a link to a cheaper one in the caption.
Great video! I think you’re really onto something here. I still think 190ish is the right call to start the hold but maybe pull it for a short rest to just halt that cooking process so when you bring it back on the grill the remaining higher heat energy is absorbed to bring the internal temp back up because at this point it’s not about that magic finishing temp it’s more about rendering the rest internal fat while not drying it out which starts to happen north of 200 degrees. 🤷♂️ something yo try Ps. Thanks for doing this video I’ve thought of trying this before but to nervous to fail. 🍻
Thanks, I think with a few tweaks this is going to be my go to
@@SmokingDadBBQ Cant wait for the revision to see what you come up with.
Huge Fan by the way. Watching your videos for a while now, because of you I am a KJ owner myself. Keep it up!
Worse thing that can happen in my experience is slightly over cooked but still tasty. I just use it for wraps or breakfast omelettes 😉👍👍
@@2005Pilot hell yeah dude. Can always chop up a over done brisket and freeze it for 100s of things. Chili, sandwiches, tacos you name it.
@@Jordan_Young Jump on it, bro! You might surprise yourself and find the “mystery” combination that we are all looking for! 😁👍👍.
James - GREAT information daddio. Wondering something tho. Couldn't we let the main cook go to done, remove brisket to the side. Add more charcoal, THEN bring the Komodo to a stable 150-165 F and return the wrapped brisket. Depending upon about of charcoal used, it could go one for hours right? Even overnight. Maybe you have found a Komodo can easily stay stable for 12 hrs at 225-250F, but not at 150F? Huge fan of your videos James. Great personality, informative videos. Its smokin'!
What temp did the brisket get to before it started coming down?
Did you consider using the Fireboard & fan to try and keep the lower temperature stable for longer?
i didn't have it yet when i did this
The dog smells like brisket -- classic. That is a good thing
lol
Nice
thanks
I guess right after church is a good time for "the moment of truth" 😅
lol
Boil water then put water the in a yeti type cooler for 10 min. Next poor the water out and put the aluminum foil wrapped brisket in the hot cooler. It should hold for 9-11 hours based on my experience doing the long hold that way.
great tip!
may i ask what size of water tray do you use on the big joe?
Will like to see a test on how low will the lgbe or Joe hold say 120-160F
Any temp higher than that above 200F
You at risk of overcooking on long hold
Couldnt i just set my bbq guru fan down to 150 and wrap the brisket so it will basically hold that till the fuels gone
Great video. Maybe alternatively when you take it out to wrap. Leave it sit out longer so the cooking process stops then wrap and put back in. May keep you from over shooting. Looks awesome tho
The ikamand can be set to 150F. You should try that.
I was wondering if the ikamand or any other type of blower could hold 150° somewhat consistently.
I got rid of my iKamand and got a fireboard after the iKamand kept letting me down losing the Wifi connection. I did have a strong signal so it wasn't that. When the iKamand loses the signal you lose control. I've never lost signal with the Fireboard but if it did it keeps the cook going as programmed.
What is the low set point on the fire board?
What’s the lowest temperature you can run the Kamado at ?
Could you take it out for an hour to rest and in the meantime prehaps clean out the grill and top up the charcoal and then light up the grill again and use it as an active hot hold oven.
Yeah like the idea of cleaning the charcoal up and getting ash out and topping up the charcoal while the meat rest,
Will like to see a test on how low will the lgbe or Joe hold say 120-160F
Any temp higher than that above 200F
You at risk of overcooking on long hold
God bless my wife. Briskets held in the oven, perfuming our house smells good to her. Same with pork butts. Still working on liver and onions, baby steps ;-)
Please tel me your church asks you to host a community group… that would be the best fed and attended group EVER 😂
lol
It would be cool if the Konnnected Joe could use its heating element that starts the fire to stay on at a low temp like that so it can be used as a warmer after all the charcoal has been burnt up
oh that would be handy
That is a fantastic idea. Probably most interesting part is it probably wouldn't even need hardware mods, could all be done in the firmware. I wonder how open Kamado Joe are to suggestions?
I'd try this, but in winter I think it'll cool too fast, and in summer I'd have to worry about bears. Still working out brisket on the Kamado, my set up is different than yours, older.
Ive been watching bunch of your videos I think I want a kamado but its pricey so is it worth it compared to lets say an offset like Oklahoma joe?
I love my okj highland that I had for a year or two before I sold it (too many grills in the yard). The okj can make amazing flavour … but it’s a labour of love and needs constant tending to get a good result out of it (every 15 min for a live fire). Otherwise you’re running mostly charcoal in it with a wood split for smoke and then the results are just like any other charcoal grill but less convenient
I think kamados are the best single all around grill to own. My series 1 costs 1/3 of the series 3 and I can’t taste the difference so I would save some money and look and series 1 or 2 unless you specifically have plans to use more of the versatility of the taller and more expensive series 3
Looks amazing. I'm guessing I missed it but when did you wrap it?
at 190 and shut down the vents to a pencil
@@SmokingDadBBQ Thanks
Another great video! Thanks, Pops! Love the fact that like any artist/scientist, Smoking Dad embraces what most would call mistakes or “failures” as learning lessons, not mistakes or failures. Reminded of Thomas Edison trying to figure out the right filament for the light bulb, just trying 20,000 things, from human hair to spider webs. Until he figure out by trial and error that the tungsten filament was the way to go, he failed and failed and failed. Somebody said to Edison, “what a waste of time,” to which Edison replied, “Nonsense, I know twenty thousand things that don’t work!”
haha thanks
@@SmokingDadBBQ I am conferring with my BBQ family - brother and nephews in Houston and Chicago, friends in NYC - about trying this. PERFECT excuse to buy another grill, too! Shhhh…don’t tell the Wife, I am still calming her down about the recent surfboard purchase!
so funny
Smoketrails BBQ converted an old chest freezer into a holding box, drilled a hole to put a sous vide through the side, sealed it up, and put water in the chest, since it's basically a giant insulated box. He also said you could use a cooler, just wrap the brisket, and put it in the cooler/freezer converted holding box, run your sous vide at the proper temperature so that the box stays at 150*f, no smoke, moist environment, above temp for avoiding the danger zone, no need to manage fuel etc, seems the most hands-free. That said, your method if you don't have any alternative and don't want to have extra equipment or spend a lot on a holding oven, this is amazing.
Reading your comment has given me an idea. Inkbird sell a cheap temperature controller. Small electric heaters are very inexpensive. Use the heater to blow hot air into your holding cabinet, with the heater controlled by the inkbird temp controller. Cheaper than an immersion circulator, and doesn't have as high a humidity, so less chance of a soggy bark washing off. If it's too dry, you could always leave a water pan in the cabinet. The only thing would be making a fitting from the heater to the holding cabinet, as you'd want the heater outside (electrics not exposed to humidity), but that wouldn't be too difficult. I think I must do this, as I have everything needed. I'd actually been looking for a second hand electric smoker to do something similar with, but this might be just as good.
@@adamparisi745 Good luck man, hope it works as intended!
I don't know what's up with my Big Joe but my deflector plates do not fit on my basket at all!
Currently have plates sitting on the coals themselves directly as they slipped off
you do need to be careful placing them on the tabs
When will you redo this with the new temps?
I plan to keep experimenting more with it
I have been doing it for 2 years now.
Can you kindly elaborate, on your way and comparison with James strategy
No point just saying you mastered this over2years
Share tips like best temps or vent settings
Like myself I tried it before and ran out of charcoal after like 1-2 hrs resting, and just removed it did not want to fuss with reloading
Would be good to see if this method works on the Masterbuilt.
it does really well as you can set it to 150
@@SmokingDadBBQ Have you done a video? Also, I love your content but as someone outside the US giving temps in C would be nice.
@@trandel yes check the chapter in this one - ruclips.net/video/FoWaIx8FeN4/видео.html
Aint nobody got time for that. Need to eat now!
lol
Are we not doing the double indirect method now?
I did, that’s how this was setup but I do this version as it works on series 1/2 as well
@Smoking Dad BBQ thank you.. I love watching your videos. They are super informative!... I am getting delivery on my Big Joe 3 tomorrow.. tomahawks and chicken going on, on Saturday!
Hi James, I love the contents of your videos and I absolutely love your recipes. The only downside is that you speak much too fast, English being my second language i find it very very difficult to follow. Please consider this in your future videos. Thanks
This guy seems so pleasant…
James please buy a 22.5 WSM if you have not done so already and do some cooks with and without mods?
ruclips.net/video/YoIhLBGNGC4/видео.html
Good morning James. Not sure if I sent this link correctly or not. Just curious if you had seen this offset smoker. Also are you going to run some test on a weber summit? I have a weber summit and I’m thinking about changing over to the Kamado Joe. I was trying to find out if the slow roller would fit the weber summit. If it did other than that I am very happy with the webber summit . Thanks in advance for any input.
Ken
😂 everyone smells like brisket
lol right? happens
You've got a beautiful long slicing knife and yet you only use two inches of the blade and saw at the meat you could do that with a chisel if you can't slice in one pull from the handle to the tip you kneed to sharpen it ! How long will it stay food safe wrapped towel ( I use an old quilt ) in cooler ?
i often am good up to 4 hours