How I cooked the PERFECT BRISKET while sleeping. Kamado Joe overnight brisket
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- Опубліковано 22 лип 2024
- The overnight brisket cook can be scary, I show you my foolproof game plan for the perfect overnight brisket.
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Chapters
00:00 - Why cook a brisket overnight
01:18 - Game plan
07:43 - Prep for the overnight brisket
12:25 - Building the right fire for an overnight cook
15:01 - How to add smoke while sleeping
16:01 - How to spray while sleeping
17:40 - Vent settings
20:55 - Finish & rest plan
22:00 - Foil towel cooler
22:32 - Results & taste test
#Brisket #Kamadojoe #overnightbrisket
@KamadoJoeGrills @MEATER @Dalstrong - Навчання та стиль
I used your pointers to cook my first brisket years ago, and used this method just this past weekend. 15lbs before trimming, It cooked for 6hrs while i slept and woke up to the stall. (Im on a classic joe, and was only able to do single indirect.) I added the foil boat then, and the joe kept cruising till the flat was 200 and the point 195. My temps ambient temps ranged from 292 to 257 for a 9hr cook. (WAY TO GO KJ!) Used the FTC method and rested 2.5 hours before serving at my daughter's 6th birthday. The only offering at the party that did not yield leftovers was the brisket. Ever so much thanks and cheers from Albuquerque, NM, USA.
Hi James... Cooking my second ever brisket and I'm in the deep end with the overnight cook and I'm feeding 15 people later... No pressure!! . Just wanted to say a big thanks for such an informative and helpful video. Can't wait to cut into it later. Cheers! Rich.
Hope you enjoy
Great video. Your channel is awesome! Thanks for all your advice.
Thanks for watching!
Beautiful looking brisket! Great tips James!
Thanks so much!
This video is perfect! I work nights and have to sleep during the day. Thanks for making this video so I can have a great brisket ready and not destroy my sleep schedule this holiday weekend. :-) Heep the great videos coming!
Glad it was helpful!
Another amazing cook James, Looks like brisket is on the menu. Cheers
you bet, cheers Paul
Thanks for adding the double indirect method for us Gen 1 Classic (@ 18:34 min mark). For some reason, I've missed that on previous videos. Gonna try it on the next brisket cook! Thx!!
Glad to help!
Will be one of my first cooks once we land. Superb video mate
perfect, thanks David
Thank you, again for the ash drawer smoking wood hack that I learned from one or more of your earlier videos; it should be a mainstay for all grills with an ash drawer. I use the double indirect setup almost all the time that I use the slo-roller.
Even without the tray, you can put some wood in the ash pan.
We love different coffees from around the world with people you take care in the roasting process AND great brisket !! 😂
Using your guide today thanks!!!
Glad I could help!
Thanks for a great video!
My pleasure!
Love your videos, James. Thank you. Last time I tried your 101 brisket, I had a lot of trouble injecting the flat with tallow from the trimmings. I don’t think I saw you do that this time. If it’s not necessary, that would save me a lot of time and headache. Thank you.
It's definitely optional, I don't do it every time but best results when I do!
Thanks for help pal. Did my first cook and did an overnight brisket may have cheated a little using the iKamand but was amazing. I had to be in work for 8hrs of the 16 hr cook. But was absolutely beautiful.
Lovely
Great work, I've spent a few sleepless nights because I didn't prep right and overcorrected trying to get back to sleep :)
hahah glad i am not alone
James, just amazing brisket. I am so looking forward to my first brisket on my Kamado Classic 3! I have had it for about a year and have yet to do a brisket.
hope you enjoy, its easier than you think
@@SmokingDadBBQ trying my first brisket soon too.
Awesome James 👌 a beautiful brisket came out juicy I have to try it also. Done it twice on a weber smokey mountain so it must workout on my kamado joe big joe also 😃
Good stuff!
I’ve got to try the rub on other meats the coffee sounds an interesting addition
Hi James, it's been a little bit, but let me say this video is definitely a game changer for me now!!
I'm looking forward to using this technique and the last time I did the boat was when I did a pork shoulder and you helped me tremendously with the controlling the intake and out take .
I'm looking forward to trying your brisket recipe!!
Sorry I rambled James.
Thank you,
Brad.
Ps you have to try Slap Your Mama's Face, Harry Sue uses it and it's Amazing!!
Glad it was helpful! Thanks for the note Brad and let me know how it turns out
Hi, James! Another great video. I appreciate you working out all these kinks and then sharing with us. Much appreciated! I had a question. I just did the slow roller / double indirect to cook a larger roast. I was shocked at the smoke ring and decent bark. Have you noticed your meater ambient probe is lower than the dome temp? Thanks again!
thanks, often its a little warmer than the dome
You can't beat sleeping while the goodness cooks!
100%
How do we can get fogo in the netherlands😏
I’ve lost hours of sleep during overnight cooks. Feels worse than a hangover the next day. Great video my friend!
hahaha i hear you
Looking forward to trying the double indirect method with my KJ pizza stone on my next brisket.
fantastic
Great video , question , due to the heat moisture retention on this style pit helps absorb more smoke flavor ? I am curious I’ve never used one
Great video, brother!
thanks so much
Thanks for the great video. Hopefully you can do something similar with the Big Joe 1 sometime soon since I have one.
Yeah, I would love to see that. Another great video James.
You bet!
Great video as always James .. I tried but during the night my kamado temp went up and my brisket was ready in 5 hours instead of 12 (9hours before my party) 😢.. any tip to reheat the brisket before I serve it at table ? Thank you
Thanks James.
cheers
The ikamand is a great tool for overnight cooking.
What is the name of the Company that puts out the teaching videos. I saw it on one of your videos but can’t remember which one. Thanks! I really enjoy your videos. Keep up the good work.
Thanks for the video - I tried doing this last night and ended up pulling an all nighter because the temps got too hot and I couldn't bring it down lower than 270. I think I lit the coals wrong. In any case, I feel like I learned from my mistake. The brisket still turned out good, and everybody liked it (and took some home), but it definitely took a lot of babysitting through the night.
getting the first part of stable heat and vent settings is critical
Great content, love the video!
Is there any alternative if you don't want to you use foilboot?
paper wrap is a good option, bark can continue to develop a little as it breaths
James, I wished I had found this video before I did my first brisket overnight on my KJ last weekend. It turned out OK but not without some moments. I put it on around midnight after prepping it earlier. I began at about 260 deg F. I think I learned a few things. I began with a full basket of charcoal. I probably should have cut down the amount. The fire ran between 250 and 275 overnight. I started with a 13 lb brisket before trimming. It cooked much faster than I anticipated. Although it hit the 160 F stall in about 4 hours it took off and reached 200 deg by 8 AM. I removed it, double wrapped in foil and put in a 180 deg oven until about an hour before we were ready to eat. I took it out and let it rest wrapped in towels in a cooler. The final product was great. I only found I needed to use about 2 hunks of hickory wood. My wife doesn't like a heavy smoke. We were both happy with the smoke. Next time I think with that size brisket I can start in the morning.
Ya the size really impacts your time plan
@@SmokingDadBBQ For sure. It is amazing how stable the KJ temperature is once you get it dialed in.
Loved this one. Don't yell at me, but I have an XL BGE. I also have a pitbarrel cooker (you should do a brisket or pork butt in that...pretty great). Anyway, I tried an overnight brisket in the bge and woke up at 6am and it was DONE. Never got to wrap it either. I was so sad. It cooked too hot. I'm still not good with the temps. I have the Egg Genius (fan temp control) but it all still ran too hot. What do you suggest to keep the temp consistent all night long on the BGE? Same as the Joe? Just leave all elements in the cooker to come to temp first? I'm open for suggestions.
I have a Jr and would like to start dipping my toes in the brisket waters but not sure it can really be done correctly in the Jr or if I need to step up in size, any input will be appreciated!
I brined a brisket with coffee, and injected the meat with the juice. It was the best brisket I'd ever made.....but I could only eat it for lunch, because it kept me up at night when I had it for dinner!
oh i like the brine idea
looks great like always… I missed if you cook fat side up or down on this one.. and any coffee?
fat cap up tastes better as it renders into a candy like texture... when it's down it falls off when slicing and you don't get the same taste
Can a Kamado Joe Jr. pull off an overnight cook? 🤔 thinking about doing a pork shoulder. I noticed you did one in your other video. Was that an overnight or fast cook?
Hello James. Great video as usual. Does it matter brand of Charcoal for overnight cook?
I can imagine the smoking wood to charcoal ratio and amount of charcoal is more important than brand, but I also have no idea lol
In my experience, the wood to charcoal ratio is more the trick to abide by. Although, the last time I did an overnight brisket, I used one large piece of smoking wood. There was still a good chunk of it left after it was all done, ready to use as charcoal on my next cook.
That being said, some charcoal will ash up more than others. I have noticed the green bag from B&B is really bad for that, but I think it's because it's hickory, and that wood likes to ash up, a lot.
But, all things considered, I'm still experimenting with different charcoal and cooking methods for my overnight cooks, so I'm no expert. Take my advice as merely a suggestion.
i use 3 brands, KJ, JD and Fogo.... to me since getting an offset the Fogo tastes the most like real wood (milder smoker) and less like charcoal so its been winning the popularity contest as of late around here but all three i have used successfully with an overnight cook and perform very similar to each other
James looks delicious! Why don’t you try the IKamand. It will make life sooooo easy on overnight cooking!!
it does, but it doesnt taste as good. it starts and stops the fire so i found it not only uses more coal trying to stoke coals that have been nearly extinguished before shutting down the fire but i also found this tastes more like dirty smoke than going at it manually
Hi James, another great video! At what point (time and internal temp) did you create the foil boat? That seems to have been edited out. Thanks!
opps, i like to boat around 170-180. 160 the bark isn't good enough and then there is too much fat that renders into the boat (more like a sinking ship) and beyond 180 risk of being dry / overdone bottom
@@SmokingDadBBQthank you! I was reviewing all comments until getting this one!!! 😅
Hi James where do you buy your Truff’s hot sauce for your binder? Thanks!
Dicksons BBQ if doing a larger order or Amazon
I do my "dinner time" briskets overnight because I like to rest them for at least 8 hours in a warming oven (I just use the oven at 170). I heard this is what Aaron Franklin and other pit masters do, and it seemed to turn out a wonderful brisket for the only one I've ever done.
Perfect technique👌🏼, but go even a little lower during the rest, like 150-160
@@xity86 170 is the lowest our oven goes, so unfortunately I can’t. I guess you’d need a dedicated warming oven for that, and I don’t have one.
@@praetorxyn Then 170 is just fine - any long rest is better then no or a short rest
my oven won't go below 170 either, i am looking at small toaster oven or maybe a small pellet grill that can serve as a 150 warming oven for that reason. Franklin is about 11 hrs using a machine developed for KFC to keep fried chicken hot and fresh all day so i want to play with the humidity before locking in on a solution
@@SmokingDadBBQ Sounds like a fun experiment.
Got a bbq iq system when I want to sleep. Works really well.
that makes it easy for sure
Great video James. Maybe I missed it, but you inserted a Meater probe but I never saw you actually use it. Did you have it in as a fail-safe for a hi/low internal temp alert?
i dont set it as i dont want my beauty sleep interrupted lol... but its a good idea while you gain confidence
How long total cook?
Hey James, awesome brisket cook! I love the double indirect method that you suggest on my KJ3. Quick question about my Meter probe though…my probe reads hotter at the grill level than my dome gauge. How do combat this or which do you go by? When the KJ3 locks in at 250°, not uncommon to see like 320° on my Meter probe. If I set the temp to reflect 250° on my Meter probe, I’m like at 175ish on the dome gauge, which wants to snuff out the fire. Thought’s or approaches to resolve this? As always. Thanks for the great content! Shawn
put your dome temp guage in boiling water and see if reads correct (just the probe tip) if its off then adjust accordingly. if its correct then there probably is something wrong with the meeter probe.
@@marcusmichols1516 perfect
Just a heads up to any Canadians looking to order the nitrile gloves. I just paid a $60 COD on them when they arrived. That's on top of what I paid when ordering.
i ordered a case and didn’t have any. who was your shipper (the company that did the brokerage)
anyone else notice that zoom-in/dolly-out at 4:10? Getting fancy with the camerawork love to see it 😂
haha thanks, thats actually just a ken burns zoom in post.... still just me and my smartphone on a tripod for camera work
Total cook time?
What brand smoking chunks and wood chips do you like to use. Just got my big Joe and wanted to cook a pork butt
i am using furtado farms purchased from Dicksons BBQ - furtadofarms.ca
Canada shipping only
Hi James,
Do you think I can do overnight for beef back ribs? Recommend temperature is 250 and usually finishes in about 6 hours. Can I do overnight at 225 or this temp wouldn’t work for beef back ribs?
you always can go slower, i just like the taste better at 250-270 than 225 but if thats what works for the schedule 100%
We’ll I tried to sleep but find myself waking up every hour to still check the temps. Lol. Anyway I have done this a couple times now putting the wood pieces in the ash box and yet I have gotten no smoke or burn from them. I just hit 12 hrs and still no burn in the box. Do you do something to get hot embers or is my fire just burning too clean to oblige?
you likely have too much coal, the fire is sitting on top of the coals instead of the rack
How long does your warm up time take from lighting fire until ready to put on the brisket.
i can rush it in 20min with the torch but i prefer to plan for 45min so that things are very stable and not going to fluctuate on me when i hit the sack for the night
I want to eat this ❤
I would like you to do that with your Carlisle offset smoker
haha i will have to think about that one
@@SmokingDadBBQ O mate if can pull that off. I will buy a Carlisle offset
Nice video again. Still one question puzzles me, though: in the end of the video it looks like you wrapped the brisket in foil, having it still in the KJ. So do you interact during the night and put foil under the brisket and leave it in the Joe to continue the cook?
around the 20:45 mark i show putting it in a foil boat at 6:30am when i woke up. when it was finished we wrapped it all the way for a rest in the cooler until serving time
@@SmokingDadBBQ ok I see. My plan is to put it in at Midnight and get out of bed around 6am. So that would be the time the for the foild boat? What about butcher paper. In other YT videos you see them using Butcher Paper in addition. Any thoughts around this?
@@alexanderlorenz8696 butcher paper works great in my offset. On a Kamado the bark often needs to see smoke the entire time to get comparable which is why I think the boat is best for kamados
James, how often are you replacing the wood during a smoke? Do you already have a video of this process? I know it’s as “easy” as taking everything out and throwing a new wood chunk in, put everything back together….. or is this not even necessary?
i place larger wood chunks in the ash drawer since it will take a while for enough embers to fall down to make them start to combust so that by the time the wood under the coals burns up the chunks in the drawer start going. its not perfect... but for sleeping, it works for me
Did you do this one fett side up?
Yes
What did that brisket weight in at? Maybe I missed it in the video.
About 20lbs
exactly, about one burnt end shy of 20lbs
Hi James - how long does your fuel last when running double indirect? My charcoal seems to die after ~6 hours on my classic III. I fill the charcoal basket all the way.
I was just coming here to ask this exact question. Does double indirect burn fuel much faster? I’m lucky to get 6-8 hours of fuel on a full basket double indirect style.
@@BostonRubyEric same here. I’ve seen the 56 hour run time video, but just the other day, I did an over night cook with my FireBoard on my big Joe at 225. A full load of charcoal, and 12 hours later I had to add some more.
I think brand of charcoal matters here
@@STidrvr what temperature are you cooking at? I've gotten over 12 hours out of my Joe Junior before - I wonder whether it's to do with the charcoal, maybe?
Do you find all the charcoal is gone, or just that the fire has gone out? I often have to shake out the basket and clear the ash after 5-6 hours
Hi James, is there anywhere this fancy recipe as a script?
I have tweaked it some. This is my latest
Rub 3 Brisket (bark builder… truffle binder)
3 tbsp course ground pepper corns (mix)
1 tbsp fine ground all spice (earthy sweet)
2 tbsp brown sugar (sweet)
1 tbsp garlic (savoury)
1 tbsp onion (savoury)
1/2 tbsp ground coffee (bitter)
1/2 tbsp black sesame
4 tsp ground mustard seeds
4 tsp ground coriander
2 tsp white sugar
2 tsp paprika
1 tsp ground gloves
This assumes you salt dry brined
@@SmokingDadBBQ Wow!!! Thank you so much! This is just what I was looking for! I hope this information is useful to put in the description of this video! Thanks again! You are genius!
Great channel out of all the channels on kamado cooking channels that i have watched, however you need to reply to everyone even if the subscriber is using a different kamado than the kamodo-Joe
thanks Martin
Overnight could you go 200f for 12?
for sure, without a fan though i might bump 225 as its more stable /secure and you can always hot hold in oven if it finishes around coffee time
Do you use a whole Brisket? Costco sells whole and flat. Not sure what to buy.
His was a whole packer. At my local Costco, I can get a prime packer for $3.99/lb and the flat only is choice at around $7.99/lb. To me, it's a no brainer. I get more meat and higher quality for less cost. You could always get the packer and trim off the point to use for something else and still end up with a better flat for less.
Never buy a flat only. It's usually double the price per lb so it doesn't even make sense economically.
this was a whole packer (point and flat). i like the packer, and if you dont want to eat both you can vac seal and warm up to 95% as good with sous vide.
Sometimes i remove the point around 160 when its easy to do so with the fat rendering and cook the two separately so that i can make burnt ends out of the point
@@SmokingDadBBQ that's when you would do it? I've often wanted to try, but never knew when the best time would be to separate. Thanks!
I did that.
awesome
195-211 doneness? I know you did the 195 experiment but wasn't it originally 200-205? so, because of you experement being 195-205?
i mean probe feel can be tender in that range, very normal the point is 200-203 and the flat is 203-205 on average.
I mention the range as people tend to hear brisket is done at 203 and then complain its a little tough which means they didn't check for probe feel and cooked to either time or temp. point of the story is check for feel ahead of anything else and use a wide range to give yourself time to check it.
brisket comes into the sweet spot and leaves the perfect sweet spot for doneness in about a 30min window so if you're not even looking before hand you might miss it
Were you having dreams of spritzing the brisket while it was in the pit? LOL This is also demonstration that constant spritzing is not always necessary.
The brisket looks great.
hahaha i think i did have a few beef related dreams
Just ordered a meater for exactly this reason... 1 close call of a cold kamado was too many.
ya thats not good lol
Regarding the spritzing you might want to look at...
ua-cam.com/video/BJCVqBBrKcE/v-deo.html
love justin's videos
Thumbnail = Smoked Alligator Head
hahaha i cant unsee that now lol
You're calling the fat cap side the presentation side?
Yes - Texas Brisket = fat cap up. Competition Brisket = fat cap down
yes, the rendered fat cap traditional texas style is like candy when done properly. on the board, it just falls off when slicing if you cook fat cap down and its not the same experience