Smoked Brisket on the Lifesmart 15 inch Mini Kamado!?!
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- Опубликовано: 6 сен 2024
- An entire smoked brisket on a mini kamado?!?!
Absolutely. Check it out.
As always, questions, tips, and feedback is always welcome. Thank you all for the support!
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Music credit to My Pet Flamingo/t i m e シェア 94:
mypetflamingo....
Hell yeah!!! Ive been considering doing this but with half! You've opened my eyes!
Right on! I think a good quality half brisket would be solid!
Men you work magic in that mini Kamado!
Thanks! Trial and error my friend. Trial and error. 😂👍
Nice work ! I've been smoking for about 15+ years with a WSM but I just got a Kamoto Joe Jr. Have only done a couple of chickens so far on it. Briskets are tough to get right, pulled pork pretty easy. Took me about 5 shots at the brisket to get to where I was proud of it. I am amazed how little fuel the Kamoto uses vs the WSM. I found that trimming is critical. I square it all up and cook the trimmings and thin pieces separately. If the point is small I take it off as well. I put them on about 1/2 way thru the cook and wrap when I wrap the main piece. I make a tray of burnt ends with these pieces while the main roast is resting. I pass the tray of burnt ends around to my guests (10-12) as the Happy Hour treat. Then slice the main roast. Lots of oooh's & aaah's. Going to try a small brisket on the Kamoto Jr. next.
Herb, that’s freakin awesome man. Thanks for the tips! Makes a ton of sense being so close to the fire even with a deflector that you put the point on later on. Brilliant and I’m gonna try this for sure. As far as chickens, I use Harry Soo’s spatchcock method and go low and slow basting with butter spray. Only issue is my skin never gets crispy.
These kamados are crazy efficient. I have been eyeballing that WSM tho! 😂
@@budgetdadbbqbrewing268 I do like my WSM a lot and won’t part with it. I did my 2nd spatchcock chicken tonight on the Kamoto. 1st one the skin was not bad, but not real crispy. Tonight I tried something different. With the stone reflector in and the wire grill as well. Got the kamoto pretty hot (450+) for about 10-15 minutes set the chicken skin side down,closed the dome and then shut intake and exhaust way down. Flipped the bird after about 15 minutes and then left it for about 25 more minutes. My probe read 179 but 165 wasn’t done. Turned out great.
Yes! I’m trying it! 🔥😎🐓
I'm a minute in, thinking where's the airflow coming from? Can't wait to get to the end.
Edit: Thoroughly impressed.
Awesome! Thanks so much for the support and always happy to answer questions or clarify anything I missed in the videos. 👍😎
Wow !! Awsom video. Thanks for sharing!!
Right on! Thanks for the support!
Nice video ! Very useful informations.
Keep it going pls
Thanks for the support Kevin! Will do!
I love your content. Keep it up.
Thanks so much and appreciate the encouragement! I have some ideas for the next few videos! 😎👍🔥
@@budgetdadbbqbrewing268 👍
I haven't tried brisket yet i should great vidio
my review ruclips.net/video/TEwGoG5gtnA/видео.html
Thanks Joe! Appreciate the support!
Looks palatable 👍
Just barely. 😂
Taking it to the limit each time. I think this is what impresses me the most.
Have you done a beer can chicken on this yet? I would think it would clear the lid just fine but wanted to ask.
I have done the beer can! (: It turned out awesome. I plan on doing a video soon on it. I’m sold on the Sittin’ Chicken stand. So much better then balancing on a cut tall can of beer and the porcelain is really durable.
What size is the top grate? Is it same as bottom (12 inch)? I want to add the same. Thanks
Awesome! I got the 10.5 inch from Amazon:
Weber 7439 Replacement Charcoal Grate,10.50" W www.amazon.com/dp/B000WU7PWO/ref=cm_sw_r_cp_api_glt_fabc_CQ9QJ8NHY6WYCKS7KV7V?_encoding=UTF8&psc=1
Why didn’t you just cut the brisket down a few inches so you didn’t have trouble fitting it on the grill?
That’s a great tip, Don! Rookie mistake. 😂 I’m putting that one in my back pocket. Thanks so much and Happy BBQing! 🍻😎
Welcome, how are you now
Doing well Dazso! Busy busy busy, but getting some videos ready! Hope all is well! 🔥😎👍
Hi, Jeremy I paid now 13inch kamado. I hope ok now
Thanks great! Would love to hear how it goes!
Do you ever score the fat?
Thanks the question Strolz! Haven’t tried scoring but I’ve seen it done once before where they score and rub in the dry rub. I’m definitely down to try it!
@@budgetdadbbqbrewing268 ya couldn't hurt give it a shot!
why is he whispering?
Didn’t want to wake up the kids.