Would be great if you could put a recipe in the description or comments. I.e smoke at 275 until X temperature, foil wrap u til y temp… etc. love the videos but would be nice to have an easy recipe reference
Here are my notes for the recipe: Get marbled brisket, with evenly thick flat that doesn’t get too skinny at the end Trim fat to ¼ inch (fat cap on top), thick fat on bottom cut off Use trimmed fat to render tallow and inject tallow into the flat Rub with 45% salt (half and half kosher salt and Lawrys seasoning salt), 45% pepper, 10% garlic Let sit in fridge 24 hours on a rack uncovered Double heat deflector setup Chunk of wood in bottom middle (add wood sometimes after an hour in bottom) Cook at about 300F Do tight foil boat (leaving top of foil open) when brisket hits 170F Spray with water/ACV mix every 60-90 min for first 4-5hrs Cook until thermometer basically drops into the top like butter (197-210F) After finished let brisket sit out open 45 mins, then “FTC” rest wrapped in foil then wrapped in towel in a cooler for 2 hours.
Wouldn’t a large drip pan on the x-accessory rack above your SloRoller block heat adequately? It seems like the deflectors would negate the improved circulation of smoke and heat the slo-roller added. Really good job explaining tenderness and it’s independence of final internal temp, resting, and how to hold a perfectly cooked brisket. I’ll have to try the tallow injection.
Hey James... I know you love your slo roller, but not all of us own one. Some videos and tips for using the Joe without a slo roller would be nice too. :-) Doing a point only brisket today, and will be doing a Montreal smoked meat cook next weekend with your tips using the flat only. :-)
Have you ever had any issues using the double indirect in a Series 2 - or just any model without the slow roller? I feel like the lower heat deflector kind of chokes the smoke a bit because it's so close to the fire. Thoughts?
One of the best videos you've put out James. Very detailed, but most importantly explaining the WHY of what we are doing. It's straight forward to follow a tutorial but to understand it's purpose gives us the knowledge to pivot and make adjustments. Keep up the great work, can't wait for more content!
Excellent video James! Probably learned more from this single video than any other brisket video I've ever watched. You really have come a very long way in your Kamado learning curve and we all have greatly benefited from you.
Great video as always James! What was your total Cook time on this? Think i heard 4 hrs until the fix boat, so 6-7 hrs not including rest? Doing my first brisket ever this weekend, was figuring 18 hrs w/o rest.
I found the Oxo cheap hand-cranked pepper mill did what I needed, which was to grind large amounts of coarse pepper without destroying my tendons since it's a crank action instead of a wrist twist. Less than $20 IIRC and it's the first pepper mill I haven't outright destroyed while making brisket rub.
Great video thx! What do you spray the brisket with? Also, as You have a classic 2, the entire brisket.does not fit on the grill. I cut.it in two pieces that I will cook one after the other. I imagine the thinner part will cook faster... Thanks for all the great info!
Hi James I have a KJ classic II with a charcoal basket. When trying to use the ash drawer hack to add smoke I only get fine ash (no glowing embers) that doesn’t burn/smoke the wood chips. Any ideas why? Any alternatives to add wood for my longer cooks? I’m also using 2 deflector plates for the double indirect method, in case that makes a difference.
Using this double indirect method with my Weber Summit today. Running at 275 all day long. For my second “heat deflector” I’m using a couple ceramic half moons on my main grate and the Weber extension rack to hold the brisket. Thanks for sharing this!
Hi I also have the summit kamado. Do you think that double indirect with the extension rack makes a big enough difference for me to warrant buying the accessories? I’ve also wonder about using the only fire cooking grate with ceramic heat deflector made for The 24” kamado Joe
This instructional is legit. Made my first brisket with it today on my Oklahoma Joe Bronco. Made a similar setup using the large charcoal basket, diffuser, lower position cooking grate, pizza stone, drip pan, then top cooking grate. 17 lb prime minus 3 lbs trimmed fat, 9 hrs 11 min cook time. Turned out just as tender and juicy with consistent bark all around. Thanks for sharing!
Not only is this one of my all around favorite channels, it is by far the most informative Kamado Joe channel out there. Well done sensei James, you are a master of your craft!
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you!
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you
How do you know what time to start your cook for getting dinner on the table in time for your 16 lb. brisket? I know you hot hood these days, but without it, is the cool like six hours and then the three hour rest?
I would like to know this too. I think it can be done if you don't use the slow roller. Use the deflector plates on the bottom level of the divide and conquer, then a pizza stone on the X ring and the grates the level above that.
I am confused by the rub recipe. I hear different salt amount vs what is shown on image. Which should we use? The video image shows: 4 teaspoons of lawrys. 2 tablespoons plus 2 teaspoons of diamond salt But you say (verbally) to use two teaspoons of Lawrys and four teaspoons of diamond salt. Which is it? I thought I was losing my mind. But the above statement is correct. if you watch the video carefully starting at 9:41 you will see what I mean.
Made my first brisket for a small group at my house, including a couple “I make the best brisket” friends. Everyone said it was the best they had ever had. My wife said save the recipe. Recipe? I just followed Smoking Dad BBQ. Save the Smoking Dad.
I'm really amazed James, I've been cooking on a grill since I don't remember when, but your videos, tips and suggestions are really on a next level, the way you put the content, the way you explain things and adding your extent years of experience on this matter are on a next level, this is not just a 101 video class is a MASTER CLASS on how to do things right the first or your 1000's time on a Kamado, when I started on BBQ cooking there where just traditional grill's, the Kamado's as you already mentioned and experienced yourself is a whole diferent style of cooking and there's nothing better than an experienced and charismatic "BBQ SHEF" on this kind of cooking like yourself to help us all (novice & experienced ones) to get the best of this treat on our lives that we call outdoor cooking. Please keep all that good work, so that all of us can benefit from it...... THANKS
Great video again James. When you calculate your work-back schedule, do you have a rule-of-thumb about how much time per pound you anticipate the brisket will need to fully cook at 300°?
Hi James, I did this cook today and it was my first brisket to turn out fantastic. I had tried another method, but this one was much easier and almost fool proof. I wanted to pass along a tip I did for double indirect on a Big Joe 2. I put the deflector plates on top of the KJ Ash Basket, and then my cast iron griddle on the low divide and conquer setting, followed by a small cooling rack to put a disposable drip pan on top of , had to go with a BGE branded pan because it was low profile enough to then do the accessory rack and then the standard grill grates on the upper divide and conquer setting. Viola…double indirect on a big Joe 2 with no slo roller.
James, i have been watching your segments for only a short while and each one is better than the last. You deliver information in an easy to understand and executable manner.I was a professional chef many years ago but now cook a great deal at home. Recently I started to use my kamado joe. I am attempting my first brisket this week but only after listening to your “how to smoke a brisket”video did i actually feel confident that i will smoke a great brisket. I am now a fan as you can tell and will keep tuning in- thank you, Harry
I love my UDS but you've encouraged me to try smoking again in my Vision Grill. Thanks for your channel. I'm surprised you start your fire in the center. Have you found this to be the most effective for a clean burn? Ive always started mine off to the side by the air inlet. I'm so glad to have found someone else besides the UDS proclaiming the benefits of hot n fast. You just have more experience and science to back up what you say works best. I'd put you up there with America's Test Kitchen. Which is saying a lot because they have a whole staff and massive budget, and I know you are just one guy and a camera.
wow thanks so much let me know how it goes the air draw negative pressure is highest at the back not the front so starting front centre and shaping your mound to accommodate this natural burn helps
America's Test Kitchen is a good cooking channel. Just so happens I have watched their brisket clip recently. They claim they cooked 500 lbs of brisket and they state to always pull briskets when they reach 205 F. Most people would dispute cooking by temperature. This clip here is a better guide.
Thank you for checking on the drip pan hitting the grate. BTW this past weekend was my first brisket smoke, I followed your brisket 101 steps and it came out perfect. Thanks a bunch
Doing my first brisket this weekend thanks to your help James. Got it on the grill by 5:30am and it's already at 165 / boat time at 9:30am. Seems fast but now I'll hopefully have longer to rest it. Guess it depends on how long the stall is. Thanks for all your guidance!
I did just as you said. I watched the video numerous times bcause this was my first brisket to cook... ever... not to mention on a Kamado Joe smoker at that. It turned out perfect. Thank you so much for taking the time with such good detailed instructions.
My Costco brisket is currently sitting in it's foil boat with your rub recipe all over it. Costco had Wagyu for a lot less than I thought it would be. I snatched it up thinking I shouldn't miss this chance. But I really had no reason other than I'm totally geeked about learning to BBQ. So I'm celebrating the fact that it's Wednesday. :)
@@SmokingDadBBQ It tasted great, but not sure Wagyu is double the flavor for double the cost of a USDA prime. I think I'll stick to prime. I also did have an issue with the bottom cooking more quickly than the top. But flavor wise, everything was great. I totally remembered the next day that I needed an air gap between the drip pan and the conveggtor to buffer the heat coming from the bottom. I suppose I need to do another brisket just to see if that was the issue. :)
Not sure if you’ll see this in time but - I have the big joe 3 doing your method, but I never hear a estimated time per pound mentioned. I’m shooting for 250 degrees, 11.5lb. I’ve seen anywhere from 30 mins to 90 mins per lb. Thanks!
i just noticed that too this weekend as i have been using the big joe... i emailed Smokeware and they said a low profile model might happen which will solve this
Love the vids, Is there a problem with dry brining for 2 days instead of overnight? Also how long was time from when you injected the brisket to when you threw it on the bbq? Thanks!
As I live alone, I opted for an Akorn Junior. This makes me wonder whether I can squeeze a double indirect system on that, say with the smoking stone in place and an empty foil drip tray with a pizza stone on top and the grill grate in a slightly higher position. I have all the kit I mentioned so it has me intrigued! Also, definitely going to get myself a whole British Wagyu brisket later this year, split the flat from the point and smoke them both up on the Akorn Junior. Thank you for the "What", the "Why" and the "How" in your videos. They are really shaping up to be brilliant.
Thank you James! Finally worked up the courage to try a brisket and this helped me absolutely nail it on the first attempt. The party guests now think im a pit master 😂
Okay - flavour - off the hook amazing. I did a point only though, no flat (weird cut from a hutterite colony) It was dripping juice (didn't seem like it was boiled in fat which was nice. Proper timing on the boat) so fat was starting to render really nicely. Overnight dry-brine and the fat trimming render down and injection was crazy good. My honest mistake here was not using a deep-lip drip pan. (I used a low lip pizza pan with tinfoil) and when I moved it to drain it, the fat somehow bypassed the heat deflectors and went straight to the smokeshow that is the slö-roller plate. So there was a solid 15 minute point where I had to remove the brisket, wipe off and burn off the plate... so for the rest of the cook I was back to struggling with Clifford the Big Red BBQ that refused to go below 350°. TL:DR - End result - flavour was astounding. Juicy as all get out. Crust was ridiculous. But I shanked the tenderness a bit to be honest. (My fault) so I could have done better, but still one of my best briskets (family confirmed) Thanks James!
Hi.. What is the total depth of the bench/table the Kamado Joes stand on? I'm calculating to build one of my own, and would like to see if my calculations matches with the depth of your bench/table. :-) Great channel! :-)
Hi James - great video! One question: I think your video indicates you put on the dry rub before injecting the brisket, but I've read other opinions where the recommendation is to inject first, wipe off any excess and then put on the dry rub. Does it really make any difference which is done first? Thanks!
I think he did it after dry brine rub because he was rendering the tallow. If I inject I usually do it before rub and use the “drippings/overflow” of injection as binder.
Finally, James, I screwed up the courage to do a 15 lb packer brisket to feed my guests. Despite the unrelenting rain and drizzle outside , I followed your instructions from start to finish (minus the tallow injection - basted instead) and it came out wonderfully. The guests raved, did their best to finish it off - simply too delicious! Thanks for once again for your guidance!
I did a brisket for family Easter. I followed your method 98%(no butcher paper, out f stock, and did not inject talo. I will next time! It turned out perfect (my family’s comments) and they are a tough Texas crowd. Thank you!
James: I’ve always enjoyed your videos but this one is EXACTLY what I’ve been looking for. Will try all of this on my next cook. I don’t have a slow roller but am thinking maybe a pizza stone for a second deflector layer. Also, I never find briskets with a flat as thick as the one in this video. I’ll keep at it 👍🏻
Good day to you, I reviewed the double indirect method and thought I would try this first. I just purchased my Kamada Joe three big Joe and have it set up for double indirect cooking. Been on for about an hour and a half and I cannot get my Kamada Joe to stay at 2:50. It continues to jump up to 300. So it’s been at 300 for this whole time. Any suggestions? Thank you for everything.
James - you have taught me so much since I became a KJ owner and I'm very grateful. One question...do you have a video with guidelines on rubs? I do a lot of 3-4 pound chuck roasts so it's quite a bit smaller than a traditional brisket. A guide of amount of rub per weight of meat would be awesome! I used your "perfect pulled pork" guidelines with superb results and want to try the same on a smaller beef roast. Maybe I'm overthinking this and just need to ratio the weight of my cut of meat to yours?
Thank you so much for this video! I've had a Vision ceramic grill for a couple of years and really haven't done much besides ribs. My second brisket using this method was awesome! The first one was o.k,. but it was because of errors on my end. I figured out what I did wrong and made a few adjustments based on my cooker and setup. The results were amazing, and I can't wait to make another one. Everything I needed was in this video - from trimming to rub, to set up and the cook. I tend to get more out of instructions that give guidelines for what you see and feel as opposed to strict time and temp. This learning process is very similar to learning how to make sourdough bread, BTW - more about texture and feel than following a strict recipe. In both cases, taking and breath, having a little fun and knowing it's a process and not the end of the world if you screw up is key. Thanks again - I appreciate what you do!
I think, but I don't know, that in the Classic there is not enough air flow for effective double indirect. In the Big Joe there is plenty of gap around the deflector plates in the Classic with double indirect I can't get temps up and I'm through my lump in 3 hours?? Can you replicate this in your Classic?
Followed the instructions exactly on a KJ Classic 3 - problem is that I ran out of fuel once the brisket reached 165!? Once the brisket temp reached 165, the KJ started loosing temp. I Removed the brisket - put in a foil boat - removed all hardware and all majority of the charcoal (KJ Big Block) was burnt through. Basket was 75% full when I started. I added more and continued the cook. Does anyone have any idea what u did wrong? Why it burnt out so quickly? Thanks.
Really enjoyed this video for two reasons. One I just purchased my first Camano Joe big Joe series 3 and this is my first brisket cook. I was looking at the method, dual method slow roller and heat deflectors. I did not see how you started the barbecue, but I am assuming the basket of charcoal was full.because if it was not full, how would you apply more charcoal if needed.
curious which of the two grill blazer guns you find most useful? The two videos I've watched recently you've used the Su-V. Thinking about grabbing one soon. thanks!
the torch is 2x as powerful nearly BUT both can start the fire just fine. The Torch is 1min, the SV is almost 2min to get the Big joe going. I would do the torch if all you do is start fires... the extra length is nice if there are sparks, starting a solo stove, offset etc. the SV gun is much better for actual searing of stuff, so if you plan to do that i would get that one and use it to start my fires in 2min vs. 1min
I have the Big Joe, but do not own the SLO Roller just the half moon deflectors and EVERYTIME I make a brisket the bottom burns a bit and tears when slicing. Did you ever find a work around to avoid this issue?
Reynolds website has an article walking through there is no difference. Having tested it myself this is not something that matters in my opinion nor the culinary blogs who’ve done more extensive testing
Couple of questions. 1) How would you recommend implementing the double indirect method on a series ii kamado joe? These models don't have the slow roller. 2) What did you spray the brisket with?
Hello Sir, ABSOLUTELY LOVE your channel!! I just saw a video detailing Goldies BBQ, rated #1 in Texas, and his apporach is to cook completely uncovered, reset before a 12 hour rest w/ added tallow at 170 degree I think. Any thoughts on this approach with the KJ? Also have you tried using your smoked Tallow injected in a Brisket, I think I saw you do that.
Can you explain the part near the end about rest with 20 degrees per hour for full foil and 10 degrees per hour for boat? From 160 to 200 in 2h you said. But you cook it to 197 ish right? So then if you rest 2h, it will be around 237 by the end? Isnt that overcooked?
Question--What if my flat and point are running two different temps? This has been my main issue when I'm smoking. My point will be 185, but Flat 160. I know you said to get it to 175 to put it in the foil boat, but what do you do about this? I noticed you only temp gauged your point.
Hi James, Thinking of putting my brisket over the extension rack on my classic 1 to be farther from heat. I would assume it will get more smoke up there. Have you ever tried that. Would you consider making a video trying it?
I injected tallow but it seemed to come right out of the holes I made. Now I have a bunch of congealed fat on top of my flat, like drizzled frosting. Still in 24h dry brine, but for next time, what should I do different? I left it on top since it will melt anyway.
Currently smoking brisket.. temp holding on well around 280-300 (dome and meater), I can't get the wood in ash tray to fire up. Wondering what I am doing wrong
A 14 pound brisket, I would cook at 270 the 285. I did a smaller brisket like that and it was done in 5 hours it was good but it was a little too quick for me and I was at 3:00 to 310
Two questions I hope you can help me out. I have a BGE, so no slow roller. Fat cap still up? I’ll be doing it less hot. Second. Favourite way to have it? Sandwich? On its own with sides? What sides? Your videos have helped a lot!
Great video. I first smoked brisket on my dads egg, and struggled at times. I moved to an offset smoker I made, and made much better brisket as one would expect of an offset. But I think I may want to smoke briskets on a kamado again one day, for the convenience. Some really good tips, like sneaking in a piece of wood in the ash tray. Very smart way to get some more smoke in. One issue I personally see, when you opened the kamado up for that first spritz, there was like no smoke. I feel like you needed more wood. Although that's one issue all together with smoking in kamado's, is that you don't get all your heat from wood. So you just don't get as much smoke. But I still think you could've maybe gotten more smoke than you did.
I must say, I have a Minolith Kamado Le Chef which is similar to a big joe though doesnt have the slow roller. I have tried brisket several times before with both good and ok results, but I tried your double indirect method yesterday using my heat deflectors and a pizza stone and it was the absolute best frigging thing I have ever produced. Thank you. Honestly, just insanely great result.
you are right, whilst much less efficient (i think i used about 3/4 basket of coal over 11hrs) the smoke flavour was far superior. I'll call that well worth it especially since i cooked 2 whole briskets (about 8.4kgs of meat in total). Great stuff, thanks for the awesome tips and keep it up!
Thank you great video. RE the black pepper problem, you can always get a cheap peppermill and attach your 12V drill, can save you 200 from that Ferrari of a peppermill. Thank Alton Brown for that one.
The Pepper Cannon is awesome but if you dont want to pay for one you can use a pestle and mortar to get through a load of pepper quickly without breaking the bank
Amazing videos. You are my go to for Kamado related content. Keep up the excellent work. I have a question if you can be kind enough to answer it. Will the double indirect work on a Kamado which doesn’t have the slo roller. So I’m thinking deflector plates directly over the charcoal and then a pizza stone on the next level before the water pan. Would love to get your advice. Thanks
Chuds weighs the ingredients for his rub. In his recent brisket burnt ends video he demonstrates how much less volume Lawry's has for the same weight. I think that's why your 50-50 kosher salt/Lawry's mix was too salty. Seems like you probably landed in the right place using measuring spoons. Personally I like to use weight vs. volume for large amounts because it's so much easier and accurate than spoon after spoon.
I have a classic series 1 therefor no slow roller. Any tips on how I can get a double indirect cook going? And do you know if a slow roller will fit my Kamado? Any help is appreciated! Thanks I really enjoy your videos!
Hello, Great video cheers, what happened to the paper wrap & foil boat, Have you found the paper doesn’t make a difference? Also, if you let it cool a bit then put in a low oven so you think you could safely achieve a 12hr rest. I did see chuds where he uses a sous vide, I just thought the vac pac wouldn’t be good but it seems to work for him. Makes timing not so important if you can hold for such a long time. Thanks again for your great videos 👊🏻👍🏻
Followed to a Tee today. Started the actual cook at 7am. Its been 5 hours now and my brisket has stalled at 160°! I did the foil boat at 160 just to try and break the stall but it still only climbed 2 degrees in the last 45 minutes. Oh no. Hopefully it breaks soon and starts climbing so i can get it to rest a few hours before fathers day dinner.
In the UK the Brisket I've been able to get is only 11lbs and the fat cap well trimmed so before start the fat only covers 50% of the surface. Would you use the same method or switch the boat to a full wrap. Unluckily I probably won't have enough tallow to inject.
I saw in another video you put the deflector plates under the slow roller with a water pan. Which one is better the deflector plates at the top or the bottom with a water pan? ua-cam.com/video/J-E1SGGb6fU/v-deo.htmlsi=3gnJtlu9mPtLHEUn&t=41
I once had an authentic vintage 1960s Japanese Kamado I got from my friend's backyard. A Japanese family moved before he did and they left it. I never used it because it needed a llot of work to get it back to working order so I gave to my brother.
Hey James! As you continually perfect your brisket craft, I was wondering if you ever tried to roast your peppercorns before grinding them, and whether that had any noticeable effect? I wonder if doing that might help waken up the rub further.
I live in Texas and wanted to make a brisket that would rival the best BBQ restaurants. I followed your instructions, but had to be a bit creative as I do not have a smoke roller. Instead, I used the heat deflector and accessory grill rack and used a heavy stoneware plate as the secondary heat deflector. I cooked fat side up and the brisket was perfect. The family was delighted and commented it was absolutely as good as some famous local Astin Texas BBQ restaurants. Thank you for your techniques!
How can you set up a Big Joe II for double indirect? I have the slo roller but my divide and concur rack doesn’t allow for two sets of deflector plates.
How would you set up the original classic Joe 1? I have the added slow roller but don't have space to do the double in direct in that grill. I was wondering if you tried that set up with your multiple grills. Thanks.
Would be great if you could put a recipe in the description or comments. I.e smoke at 275 until X temperature, foil wrap u til y temp… etc. love the videos but would be nice to have an easy recipe reference
What temperature is actually used in the video? He says 270 to 300 and flashes the 300 graphic on screen but then actually puts the meat on at 270.
Fully agree. That would be super helpful!
Here are my notes for the recipe:
Get marbled brisket, with evenly thick flat that doesn’t get too skinny at the end
Trim fat to ¼ inch (fat cap on top), thick fat on bottom cut off
Use trimmed fat to render tallow and inject tallow into the flat
Rub with 45% salt (half and half kosher salt and Lawrys seasoning salt), 45% pepper, 10% garlic
Let sit in fridge 24 hours on a rack uncovered
Double heat deflector setup
Chunk of wood in bottom middle (add wood sometimes after an hour in bottom)
Cook at about 300F
Do tight foil boat (leaving top of foil open) when brisket hits 170F
Spray with water/ACV mix every 60-90 min for first 4-5hrs
Cook until thermometer basically drops into the top like butter (197-210F)
After finished let brisket sit out open 45 mins, then “FTC” rest wrapped in foil then wrapped in towel in a cooler for 2 hours.
Thanks I thought the same
@@SquatchOut super useful man- do you happen to know the water / ACV mixture percentage? Thanks!
Hands down, the best Kamado brisket tutorial on UA-cam.
Wow, thanks!
Wouldn’t a large drip pan on the x-accessory rack above your SloRoller block heat adequately? It seems like the deflectors would negate the improved circulation of smoke and heat the slo-roller added. Really good job explaining tenderness and it’s independence of final internal temp, resting, and how to hold a perfectly cooked brisket. I’ll have to try the tallow injection.
Subscribed
thanks
Hey James... I know you love your slo roller, but not all of us own one. Some videos and tips for using the Joe without a slo roller would be nice too. :-) Doing a point only brisket today, and will be doing a Montreal smoked meat cook next weekend with your tips using the flat only. :-)
Have you ever had any issues using the double indirect in a Series 2 - or just any model without the slow roller? I feel like the lower heat deflector kind of chokes the smoke a bit because it's so close to the fire. Thoughts?
One of the best videos you've put out James. Very detailed, but most importantly explaining the WHY of what we are doing. It's straight forward to follow a tutorial but to understand it's purpose gives us the knowledge to pivot and make adjustments. Keep up the great work, can't wait for more content!
thanks so much Neo.... added a few more new tidbits into todays pulled pork as well, hope you find it helpful too
Excellent video James! Probably learned more from this single video than any other brisket video I've ever watched. You really have come a very long way in your Kamado learning curve and we all have greatly benefited from you.
Awesome, thank you!
Great video as always James! What was your total Cook time on this? Think i heard 4 hrs until the fix boat, so 6-7 hrs not including rest? Doing my first brisket ever this weekend, was figuring 18 hrs w/o rest.
So what was the total cook time and rest time??
Great video. I'm going to start this today. How long was the overall cook? And do you need to check it every couple hours?
I found the Oxo cheap hand-cranked pepper mill did what I needed, which was to grind large amounts of coarse pepper without destroying my tendons since it's a crank action instead of a wrist twist. Less than $20 IIRC and it's the first pepper mill I haven't outright destroyed while making brisket rub.
I actually threw the peppercorns into my coffee bean grinder! Worked great for me.
Great video thx!
What do you spray the brisket with?
Also, as You have a classic 2, the entire brisket.does not fit on the grill. I cut.it in two pieces that I will cook one after the other. I imagine the thinner part will cook faster...
Thanks for all the great info!
Always delivering the great info. Keep up the great job James.
I appreciate that!
23:54 how do we prevent this with an overnight cook??
Hi James
I have a KJ classic II with a charcoal basket. When trying to use the ash drawer hack to add smoke I only get fine ash (no glowing embers) that doesn’t burn/smoke the wood chips. Any ideas why? Any alternatives to add wood for my longer cooks? I’m also using 2 deflector plates for the double indirect method, in case that makes a difference.
Hi. Approximately How long to cook per pound.? I got the meaters but got to know more or less when to put it in
Using this double indirect method with my Weber Summit today. Running at 275 all day long. For my second “heat deflector” I’m using a couple ceramic half moons on my main grate and the Weber extension rack to hold the brisket. Thanks for sharing this!
Hi I also have the summit kamado. Do you think that double indirect with the extension rack makes a big enough difference for me to warrant buying the accessories? I’ve also wonder about using the only fire cooking grate with ceramic heat deflector made for
The 24” kamado Joe
This instructional is legit. Made my first brisket with it today on my Oklahoma Joe Bronco. Made a similar setup using the large charcoal basket, diffuser, lower position cooking grate, pizza stone, drip pan, then top cooking grate. 17 lb prime minus 3 lbs trimmed fat, 9 hrs 11 min cook time. Turned out just as tender and juicy with consistent bark all around. Thanks for sharing!
Cheers Raymond
Thank you for including the approximate cook time. This helps me plan my first brisket cook, based off this video!
Not only is this one of my all around favorite channels, it is by far the most informative Kamado Joe channel out there. Well done sensei James, you are a master of your craft!
wow, thanks!
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you!
Thank you for all your videos! I just got a classic 3 and set it up today! I also got the kick ash can. I like how the wood chips are placed in the ash drawer during the cook. However, I can’t for the life of me figure out how to get the ash drawer in with the kick ash can installed. Do you take the ash can out? Thank you
Hi James, I try your double indirect methods on my classic 2 with Fogo charcoal but I ran out of charcoal after 3 1/2 hour at 300 Degrees Fahrenheit ?
How do you know what time to start your cook for getting dinner on the table in time for your 16 lb. brisket?
I know you hot hood these days, but without it, is the cool like six hours and then the three hour rest?
Thanks for your work! How would you configure a double direct setup where you don’t have a slo roller as in a Classic ll KJ?
I also am looking for this answer.
I would like to know this too. I think it can be done if you don't use the slow roller. Use the deflector plates on the bottom level of the divide and conquer, then a pizza stone on the X ring and the grates the level above that.
I just bought a series 1 and plan to address this soon in an upcoming video.
@@SmokingDadBBQ amazing work, thanks so much mate
You mentioned cooking with the fat cap up, but I didn’t catch anything about why. Can you please go into more detail on that?
haha funny, I'm currently preparing a brisket based on your previous videos. Thanks Smoking Dad!
Good luck!
Any tips for double indirect on a classic 2? Already have the slo roller.
I would like to know this as well
i just bought a gen 1 to help show more of this
@@SmokingDadBBQ wow talk about service!
I am confused by the rub recipe. I hear different salt amount vs what is shown on image. Which should we use?
The video image shows:
4 teaspoons of lawrys.
2 tablespoons plus 2 teaspoons of diamond salt
But you say (verbally) to use two teaspoons of Lawrys and four teaspoons of diamond salt.
Which is it?
I thought I was losing my mind. But the above statement is correct. if you watch the video carefully starting at 9:41 you will see what I mean.
i got messed up doubling it.. the screen is correct, ignore me
Made my first brisket for a small group at my house, including a couple “I make the best brisket” friends. Everyone said it was the best they had ever had. My wife said save the recipe. Recipe? I just followed Smoking Dad BBQ. Save the Smoking Dad.
Haha glad to help
I'm really amazed James, I've been cooking on a grill since I don't remember when, but your videos, tips and suggestions are really on a next level, the way you put the content, the way you explain things and adding your extent years of experience on this matter are on a next level, this is not just a 101 video class is a MASTER CLASS on how to do things right the first or your 1000's time on a Kamado, when I started on BBQ cooking there where just traditional grill's, the Kamado's as you already mentioned and experienced yourself is a whole diferent style of cooking and there's nothing better than an experienced and charismatic "BBQ SHEF" on this kind of cooking like yourself to help us all (novice & experienced ones) to get the best of this treat on our lives that we call outdoor cooking. Please keep all that good work, so that all of us can benefit from it...... THANKS
Hi,
Awesome video, what do you use for your spray?
Great video again James. When you calculate your work-back schedule, do you have a rule-of-thumb about how much time per pound you anticipate the brisket will need to fully cook at 300°?
I had the same question.
Following
double indirect is about ~40min per lbs average but there are lots of factors that mess with that
Hi James, I did this cook today and it was my first brisket to turn out fantastic. I had tried another method, but this one was much easier and almost fool proof.
I wanted to pass along a tip I did for double indirect on a Big Joe 2. I put the deflector plates on top of the KJ Ash Basket, and then my cast iron griddle on the low divide and conquer setting, followed by a small cooling rack to put a disposable drip pan on top of , had to go with a BGE branded pan because it was low profile enough to then do the accessory rack and then the standard grill grates on the upper divide and conquer setting. Viola…double indirect on a big Joe 2 with no slo roller.
James, i have been watching your segments for only a short while and each one is better than the last. You deliver information in an easy to understand and executable manner.I was a professional chef many years ago but now cook a great deal at home. Recently I started to use my kamado joe. I am attempting my first brisket this week but only after listening to your “how to smoke a brisket”video did i actually feel confident that i will smoke a great brisket. I am now a fan as you can tell and will keep tuning in- thank you, Harry
Thanks, good luck!
I love my UDS but you've encouraged me to try smoking again in my Vision Grill. Thanks for your channel. I'm surprised you start your fire in the center. Have you found this to be the most effective for a clean burn? Ive always started mine off to the side by the air inlet. I'm so glad to have found someone else besides the UDS proclaiming the benefits of hot n fast. You just have more experience and science to back up what you say works best. I'd put you up there with America's Test Kitchen. Which is saying a lot because they have a whole staff and massive budget, and I know you are just one guy and a camera.
wow thanks so much let me know how it goes
the air draw negative pressure is highest at the back not the front so starting front centre and shaping your mound to accommodate this natural burn helps
America's Test Kitchen is a good cooking channel. Just so happens I have watched their brisket clip recently. They claim they cooked 500 lbs of brisket and
they state to always pull briskets when they reach 205 F. Most people would dispute cooking by temperature. This clip here is a better guide.
Thank you for checking on the drip pan hitting the grate. BTW this past weekend was my first brisket smoke, I followed your brisket 101 steps and it came out perfect. Thanks a bunch
Great job!
Hey 👋
Just to make sure in a Kamado you recommend fat cap up? I’m preparing a brisket today to cook tommorow morning, just wanted to make sure
Thanks
100%, fat cap up
Doing my first brisket this weekend thanks to your help James. Got it on the grill by 5:30am and it's already at 165 / boat time at 9:30am. Seems fast but now I'll hopefully have longer to rest it. Guess it depends on how long the stall is. Thanks for all your guidance!
Hope it was great!
I did just as you said. I watched the video numerous times bcause this was my first brisket to cook... ever... not to mention on a Kamado Joe smoker at that. It turned out perfect. Thank you so much for taking the time with such good detailed instructions.
Glad to hear it turned out great!
Hello guys😹
My Costco brisket is currently sitting in it's foil boat with your rub recipe all over it. Costco had Wagyu for a lot less than I thought it would be. I snatched it up thinking I shouldn't miss this chance. But I really had no reason other than I'm totally geeked about learning to BBQ. So I'm celebrating the fact that it's Wednesday. :)
Hope it turned out well!
@@SmokingDadBBQ It tasted great, but not sure Wagyu is double the flavor for double the cost of a USDA prime. I think I'll stick to prime. I also did have an issue with the bottom cooking more quickly than the top. But flavor wise, everything was great. I totally remembered the next day that I needed an air gap between the drip pan and the conveggtor to buffer the heat coming from the bottom. I suppose I need to do another brisket just to see if that was the issue. :)
What did you spray on the brisket?
Not sure if you’ll see this in time but - I have the big joe 3 doing your method, but I never hear a estimated time per pound mentioned.
I’m shooting for 250 degrees, 11.5lb.
I’ve seen anywhere from 30 mins to 90 mins per lb.
Thanks!
double indirect is on the quicker side of things, i think this was around 40
With my double indirect method, the drip pan holds the grates a bit off the rack. Is that what you have or is it because I have a Joe 3 classic?
i just noticed that too this weekend as i have been using the big joe... i emailed Smokeware and they said a low profile model might happen which will solve this
Love the vids,
Is there a problem with dry brining for 2 days instead of overnight? Also how long was time from when you injected the brisket to when you threw it on the bbq?
Thanks!
I followed your directions and made my first brisket. It was delicious. Thank you!
As I live alone, I opted for an Akorn Junior. This makes me wonder whether I can squeeze a double indirect system on that, say with the smoking stone in place and an empty foil drip tray with a pizza stone on top and the grill grate in a slightly higher position. I have all the kit I mentioned so it has me intrigued!
Also, definitely going to get myself a whole British Wagyu brisket later this year, split the flat from the point and smoke them both up on the Akorn Junior.
Thank you for the "What", the "Why" and the "How" in your videos. They are really shaping up to be brilliant.
Thank you James! Finally worked up the courage to try a brisket and this helped me absolutely nail it on the first attempt. The party guests now think im a pit master 😂
right on!
Woo! Pulled a brisket out last night for today - perfectly timed 101! (although there is no 101 about this. It's a masterclass in it's own right)
Let us know how yours turns out👍
how was it
Okay - flavour - off the hook amazing. I did a point only though, no flat (weird cut from a hutterite colony)
It was dripping juice (didn't seem like it was boiled in fat which was nice. Proper timing on the boat) so fat was starting to render really nicely. Overnight dry-brine and the fat trimming render down
and injection was crazy good.
My honest mistake here was not using a deep-lip drip pan. (I used a low lip pizza pan with tinfoil) and when I moved it to drain it, the fat somehow bypassed the heat deflectors and went straight to the smokeshow that is the slö-roller plate. So there was a solid 15 minute point where I had to remove the brisket, wipe off and burn off the plate... so for the rest of the cook I was back to struggling with Clifford the Big Red BBQ that refused to go below 350°.
TL:DR - End result - flavour was astounding. Juicy as all get out. Crust was ridiculous. But I shanked the tenderness a bit to be honest. (My fault) so I could have done better, but still one of my best briskets (family confirmed)
Thanks James!
Help. I have the grill at 250 and the brisket is at 130 f in less than an hour. Do you cook it at 165 for 6 hours or it is to get to 165 in 6 hours.
135 is steak temps. Brisket takes a long time to break down those internal fats
Talk too much,,, you should go strait to the fact,,, we should not watch a movie to see how you do it
thanks for the advice, 340k other happy people let me know in the comments this method has helped them make their best brisket ever
Hi.. What is the total depth of the bench/table the Kamado Joes stand on? I'm calculating to build one of my own, and would like to see if my calculations matches with the depth of your bench/table. :-) Great channel! :-)
How long did it take from the wrap in the foil boat until done?
meater says 2 hours and 56 min is what it was in the boat for. i find you normally gain about 10f per hour so boat around 170 makes sense
Hi James - great video! One question: I think your video indicates you put on the dry rub before injecting the brisket, but I've read other opinions where the recommendation is to inject first, wipe off any excess and then put on the dry rub. Does it really make any difference which is done first? Thanks!
I think he did it after dry brine rub because he was rendering the tallow. If I inject I usually do it before rub and use the “drippings/overflow” of injection as binder.
Finally, James, I screwed up the courage to do a 15 lb packer brisket to feed my guests. Despite the unrelenting rain and drizzle outside , I followed your instructions from start to finish (minus the tallow injection - basted instead) and it came out wonderfully. The guests raved, did their best to finish it off - simply too delicious! Thanks for once again for your guidance!
I did a brisket for family Easter. I followed your method 98%(no butcher paper, out f stock, and did not inject talo. I will next time! It turned out perfect (my family’s comments) and they are a tough Texas crowd. Thank you!
Fantastic!
James: I’ve always enjoyed your videos but this one is EXACTLY what I’ve been looking for. Will try all of this on my next cook. I don’t have a slow roller but am thinking maybe a pizza stone for a second deflector layer. Also, I never find briskets with a flat as thick as the one in this video. I’ll keep at it 👍🏻
thanks so much, this was at the bottom of the Costo pile
Good day to you, I reviewed the double indirect method and thought I would try this first. I just purchased my Kamada Joe three big Joe and have it set up for double indirect cooking. Been on for about an hour and a half and I cannot get my Kamada Joe to stay at 2:50. It continues to jump up to 300. So it’s been at 300 for this whole time. Any suggestions? Thank you for everything.
James - you have taught me so much since I became a KJ owner and I'm very grateful. One question...do you have a video with guidelines on rubs? I do a lot of 3-4 pound chuck roasts so it's quite a bit smaller than a traditional brisket. A guide of amount of rub per weight of meat would be awesome! I used your "perfect pulled pork" guidelines with superb results and want to try the same on a smaller beef roast. Maybe I'm overthinking this and just need to ratio the weight of my cut of meat to yours?
Can the double indirect method be used with a classic 2?
yes, i use a pizza stone
Thank you so much for this video! I've had a Vision ceramic grill for a couple of years and really haven't done much besides ribs. My second brisket using this method was awesome! The first one was o.k,. but it was because of errors on my end. I figured out what I did wrong and made a few adjustments based on my cooker and setup. The results were amazing, and I can't wait to make another one. Everything I needed was in this video - from trimming to rub, to set up and the cook. I tend to get more out of instructions that give guidelines for what you see and feel as opposed to strict time and temp. This learning process is very similar to learning how to make sourdough bread, BTW - more about texture and feel than following a strict recipe. In both cases, taking and breath, having a little fun and knowing it's a process and not the end of the world if you screw up is key. Thanks again - I appreciate what you do!
I think, but I don't know, that in the Classic there is not enough air flow for effective double indirect. In the Big Joe there is plenty of gap around the deflector plates in the Classic with double indirect I can't get temps up and I'm through my lump in 3 hours?? Can you replicate this in your Classic?
Followed the instructions exactly on a KJ Classic 3 - problem is that I ran out of fuel once the brisket reached 165!?
Once the brisket temp reached 165, the KJ started loosing temp. I Removed the brisket - put in a foil boat - removed all hardware and all majority of the charcoal (KJ Big Block) was burnt through. Basket was 75% full when I started.
I added more and continued the cook. Does anyone have any idea what u did wrong? Why it burnt out so quickly?
Thanks.
Really enjoyed this video for two reasons. One I just purchased my first Camano Joe big Joe series 3 and this is my first brisket cook. I was looking at the method, dual method slow roller and heat deflectors. I did not see how you started the barbecue, but I am assuming the basket of charcoal was full.because if it was not full, how would you apply more charcoal if needed.
curious which of the two grill blazer guns you find most useful? The two videos I've watched recently you've used the Su-V. Thinking about grabbing one soon. thanks!
Curious about the same thing. I can't really tell the difference between the two.
the torch is 2x as powerful nearly BUT both can start the fire just fine. The Torch is 1min, the SV is almost 2min to get the Big joe going.
I would do the torch if all you do is start fires... the extra length is nice if there are sparks, starting a solo stove, offset etc.
the SV gun is much better for actual searing of stuff, so if you plan to do that i would get that one and use it to start my fires in 2min vs. 1min
I have the Big Joe, but do not own the SLO Roller just the half moon deflectors and EVERYTIME I make a brisket the bottom burns a bit and tears when slicing. Did you ever find a work around to avoid this issue?
What do you have in the spray bottle?
water
Looks like he’s doing the foil reflective side down huh?
Reynolds website has an article walking through there is no difference. Having tested it myself this is not something that matters in my opinion nor the culinary blogs who’ve done more extensive testing
Couple of questions.
1) How would you recommend implementing the double indirect method on a series ii kamado joe? These models don't have the slow roller.
2) What did you spray the brisket with?
i just bought a series 1 to help answer this question ... with water
@@SmokingDadBBQ watching
Aaron Franklin … who dat, pffft 😜
LOL
Hello Sir, ABSOLUTELY LOVE your channel!! I just saw a video detailing Goldies BBQ, rated #1 in Texas, and his apporach is to cook completely uncovered, reset before a 12 hour rest w/ added tallow at 170 degree I think. Any thoughts on this approach with the KJ? Also have you tried using your smoked Tallow injected in a Brisket, I think I saw you do that.
Can you explain the part near the end about rest with 20 degrees per hour for full foil and 10 degrees per hour for boat? From 160 to 200 in 2h you said. But you cook it to 197 ish right? So then if you rest 2h, it will be around 237 by the end? Isnt that overcooked?
Question--What if my flat and point are running two different temps? This has been my main issue when I'm smoking. My point will be 185, but Flat 160. I know you said to get it to 175 to put it in the foil boat, but what do you do about this? I noticed you only temp gauged your point.
That pepper grinder looks awesome, but the 200 price tag is kind of crazy
Hi James,
Thinking of putting my brisket over the extension rack on my classic 1 to be farther from heat. I would assume it will get more smoke up there. Have you ever tried that. Would you consider making a video trying it?
I injected tallow but it seemed to come right out of the holes I made. Now I have a bunch of congealed fat on top of my flat, like drizzled frosting. Still in 24h dry brine, but for next time, what should I do different? I left it on top since it will melt anyway.
Currently smoking brisket.. temp holding on well around 280-300 (dome and meater), I can't get the wood in ash tray to fire up. Wondering what I am doing wrong
Hi james, looking forward to using you techniques, Newbie here with kettle joe, Which models expander was it you used please? Classic?
Great video James! How long was your total cook time at 300? Doing this method this weekend with a 14.5 pound brisket.
A 14 pound brisket, I would cook at 270 the 285. I did a smaller brisket like that and it was done in 5 hours it was good but it was a little too quick for me and I was at 3:00 to 310
i think it was 7.5 hours if i pulled the right meater graph
Two questions I hope you can help me out. I have a BGE, so no slow roller. Fat cap still up? I’ll be doing it less hot.
Second. Favourite way to have it? Sandwich? On its own with sides? What sides? Your videos have helped a lot!
Great video. I first smoked brisket on my dads egg, and struggled at times. I moved to an offset smoker I made, and made much better brisket as one would expect of an offset. But I think I may want to smoke briskets on a kamado again one day, for the convenience.
Some really good tips, like sneaking in a piece of wood in the ash tray. Very smart way to get some more smoke in.
One issue I personally see, when you opened the kamado up for that first spritz, there was like no smoke. I feel like you needed more wood. Although that's one issue all together with smoking in kamado's, is that you don't get all your heat from wood. So you just don't get as much smoke. But I still think you could've maybe gotten more smoke than you did.
I must say, I have a Minolith Kamado Le Chef which is similar to a big joe though doesnt have the slow roller.
I have tried brisket several times before with both good and ok results, but I tried your double indirect method yesterday using my heat deflectors and a pizza stone and it was the absolute best frigging thing I have ever produced.
Thank you. Honestly, just insanely great result.
hearing stories like this makes me happy
you are right, whilst much less efficient (i think i used about 3/4 basket of coal over 11hrs) the smoke flavour was far superior. I'll call that well worth it especially since i cooked 2 whole briskets (about 8.4kgs of meat in total).
Great stuff, thanks for the awesome tips and keep it up!
Thank you great video. RE the black pepper problem, you can always get a cheap peppermill and attach your 12V drill, can save you 200 from that Ferrari of a peppermill. Thank Alton Brown for that one.
The Pepper Cannon is awesome but if you dont want to pay for one you can use a pestle and mortar to get through a load of pepper quickly without breaking the bank
Amazing videos. You are my go to for Kamado related content. Keep up the excellent work. I have a question if you can be kind enough to answer it. Will the double indirect work on a Kamado which doesn’t have the slo roller. So I’m thinking deflector plates directly over the charcoal and then a pizza stone on the next level before the water pan. Would love to get your advice. Thanks
Chuds weighs the ingredients for his rub. In his recent brisket burnt ends video he demonstrates how much less volume Lawry's has for the same weight. I think that's why your 50-50 kosher salt/Lawry's mix was too salty. Seems like you probably landed in the right place using measuring spoons. Personally I like to use weight vs. volume for large amounts because it's so much easier and accurate than spoon after spoon.
I have a classic series 1 therefor no slow roller. Any tips on how I can get a double indirect cook going? And do you know if a slow roller will fit my Kamado? Any help is appreciated! Thanks I really enjoy your videos!
Hello,
Great video cheers, what happened to the paper wrap & foil boat, Have you found the paper doesn’t make a difference? Also, if you let it cool a bit then put in a low oven so you think you could safely achieve a 12hr rest. I did see chuds where he uses a sous vide, I just thought the vac pac wouldn’t be good but it seems to work for him. Makes timing not so important if you can hold for such a long time. Thanks again for your great videos 👊🏻👍🏻
Followed to a Tee today. Started the actual cook at 7am. Its been 5 hours now and my brisket has stalled at 160°! I did the foil boat at 160 just to try and break the stall but it still only climbed 2 degrees in the last 45 minutes. Oh no. Hopefully it breaks soon and starts climbing so i can get it to rest a few hours before fathers day dinner.
In the UK the Brisket I've been able to get is only 11lbs and the fat cap well trimmed so before start the fat only covers 50% of the surface. Would you use the same method or switch the boat to a full wrap. Unluckily I probably won't have enough tallow to inject.
I saw in another video you put the deflector plates under the slow roller with a water pan. Which one is better the deflector plates at the top or the bottom with a water pan?
ua-cam.com/video/J-E1SGGb6fU/v-deo.htmlsi=3gnJtlu9mPtLHEUn&t=41
First time cooking a brisket on an egg bbq, it’s 1.2kg what’s the best cook time?
Thanks for this awesome video James. Really appreciate your passion. Learned a lot from you and your videos. 🙏
Nice towel by the way 😉🌈
Thanks 👍
I once had an authentic vintage 1960s Japanese Kamado I got from my friend's backyard. A Japanese family moved before he did and they left it. I never used it because it needed a llot of work to get it back to working order so I gave to my brother.
When cooking a brisket with a temp probe in the brisket where is the proper place to insert the probe? I am talking about one in the whole cook.
Hey James! As you continually perfect your brisket craft, I was wondering if you ever tried to roast your peppercorns before grinding them, and whether that had any noticeable effect? I wonder if doing that might help waken up the rub further.
Are these cook jackets or is it always cold in Canada? :) I live in Florida so ... do they have an athletic/breath-able option? haha.
I live in Texas and wanted to make a brisket that would rival the best BBQ restaurants. I followed your instructions, but had to be a bit creative as I do not have a smoke roller. Instead, I used the heat deflector and accessory grill rack and used a heavy stoneware plate as the secondary heat deflector. I cooked fat side up and the brisket was perfect. The family was delighted and commented it was absolutely as good as some famous local Astin Texas BBQ restaurants. Thank you for your techniques!
How can you set up a Big Joe II for double indirect? I have the slo roller but my divide and concur rack doesn’t allow for two sets of deflector plates.
How would you set up the original classic Joe 1? I have the added slow roller but don't have space to do the double in direct in that grill. I was wondering if you tried that set up with your multiple grills. Thanks.