It’ll fit, just don’t buy a monster one, maybe around a 12lb brisket or so. Trimming will be important to fit the grill size but it’s definitely doable!
A little trick I've learned if the brisket is a bit too long for the kamado classic. Take a regular brick, just a brick like on a house and wrap in foil. Lay brisket over the brick. After a few hours or so when meat shrinks up, just pull brick out. Good to go.
How did you set up the coals to last that long? I've used the snake method many times with great success on my old akorn but have yet to try it on my big joe.
I always use the minion method, large bed of unlit coals and only a handful (or small section) of lit coals on top. As those burn they light the ones underneath and so on. With Kamados being as efficient as they are, you shouldn’t need to top them up for the length of the cook. I’d say you easily get 12hrs out of it.
I don’t think so, you definitely need to do some trimming depending on how long your brisket is but most average sized briskets should fit. It’s an 18” grate so you have plenty of room to play with but I wouldn’t go much longer than the full 18”. Brisket will also shrink as it cooks so even if you have to tuck it in to start, as it cooks it’ll fit nicely.
There is an easy hack for that. Wrap a regular masonry brick in foil. Lay brisket over foil covered brick. After a few hours or so the meat with shrink up some, then you can pull the brick out and keep rolling smoke. If I'm gonna smoke on my kamado, I try to keep the briskets under 14lbs, and those usually have no problem fitting after the trim, so no need for the brick hack.
Assuming you’re cooking low and slow (275° or less) I’d start probing at around 195°, the lower the temperature of your smoker the sooner it gets to probe tender. That said, I’ve had some go to 207° before they started probing tender. If you start checking early, you won’t have the issue of over cooking it. So maybe start checking at 195 and check every 5° (~15min) or so until you get to the right feel. Rest is super important to a tender brisket too though, so don’t skimp out on the rest. Minimum 1hr.
It won't dry out. I was like you before, and one day I let it cooked until buttersmooth (was at 208). The trick is even if you are 210 if it's not buttersmooth, it's not ready. All piece of meat are different, sometimes at 201 you'll be buttersmooth and other time you'll be at 205
enjoyed the video
I was told you can’t fit a brisket on the Kamado joe classic 1, glad to find this, I’m going to buy one tomorrow!
It’ll fit, just don’t buy a monster one, maybe around a 12lb brisket or so. Trimming will be important to fit the grill size but it’s definitely doable!
Great video Grod love that flap at the end nailed it
Thanks James, appreciate it buddy! Love that flap, music to my ears!
Awesome video, that kamado is a beast, perfect trimmed all you have to do next time is to invite me over!!!
Haha thanks buddy! Always a seat available for you at my table!
Awesome video G!!
Appreciate it, thanks buddy!
Let’s go ! So goood!
Thanks bud! Appreciate it!
Yo G great vid. I have a kamado joe myself and I love it. I just subscribed.
Thanks for the content.
Thanks so much. Love my KJ, one of my favorite cookers!
That’s a heck of a brisket man! Great bend, great smoke ring and bark!
A little trick I've learned if the brisket is a bit too long for the kamado classic. Take a regular brick, just a brick like on a house and wrap in foil. Lay brisket over the brick. After a few hours or so when meat shrinks up, just pull brick out. Good to go.
How did you set up the coals to last that long? I've used the snake method many times with great success on my old akorn but have yet to try it on my big joe.
I always use the minion method, large bed of unlit coals and only a handful (or small section) of lit coals on top. As those burn they light the ones underneath and so on. With Kamados being as efficient as they are, you shouldn’t need to top them up for the length of the cook. I’d say you easily get 12hrs out of it.
Ok so you went fat cap down and did you use a diffuser plate at all?
I did yeah, used the 2 half-moon KJ deflectors. As for the fat cap, I cook with the fat cap pointing towards the heat source.
Yo I notice you cut the fat joining the flat and the point 😢 that little piece brings out the flavor
Is the classic too small for a brisket?
I don’t think so, you definitely need to do some trimming depending on how long your brisket is but most average sized briskets should fit. It’s an 18” grate so you have plenty of room to play with but I wouldn’t go much longer than the full 18”. Brisket will also shrink as it cooks so even if you have to tuck it in to start, as it cooks it’ll fit nicely.
There is an easy hack for that. Wrap a regular masonry brick in foil. Lay brisket over foil covered brick. After a few hours or so the meat with shrink up some, then you can pull the brick out and keep rolling smoke. If I'm gonna smoke on my kamado, I try to keep the briskets under 14lbs, and those usually have no problem fitting after the trim, so no need for the brick hack.
I seem to always still get resistance when probing in the flat and its temping at 205. I worry that going longer will just dry it out.
Assuming you’re cooking low and slow (275° or less) I’d start probing at around 195°, the lower the temperature of your smoker the sooner it gets to probe tender. That said, I’ve had some go to 207° before they started probing tender. If you start checking early, you won’t have the issue of over cooking it. So maybe start checking at 195 and check every 5° (~15min) or so until you get to the right feel. Rest is super important to a tender brisket too though, so don’t skimp out on the rest. Minimum 1hr.
It won't dry out. I was like you before, and one day I let it cooked until buttersmooth (was at 208). The trick is even if you are 210 if it's not buttersmooth, it's not ready. All piece of meat are different, sometimes at 201 you'll be buttersmooth and other time you'll be at 205
Great video, but the bg music makes it so hard to hear you.
It’s a tutorial not a music video.