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!
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!
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.
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
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!
James, thank you. So many super tips I killed it on my first try on a classic. Full brisket from Costco. Went with "choice" because, hey, first try. Rendered the tallow after the trim. Injected. Dry brined overnight with Killer Hogs TX Brisket rub. (I am not hip enough to make my own rub!) Used the divide and conquer with deflector on the bottom and the Komaod pizza store beneath the brisket protected by a drip pan. No room for water. Fat cap up! Meater probe told me 200 degrees at setup Got there in about 5 hours at a stable 300 degrees. Did the boat after 3 hours and a little spritz as suggested. Set it up wrapped in foil and beach towel in a cold oven for 3 hours, no cooler handy. Your tip on how the probe should feel like butter was also very useful. The result, as promised, perfect!!! No burn or dryness on the bottom. To my fellow joes, be fearless, listen to James, if I can do it, you can do it.
OK James....I asked a question earlier today on another video....please disregard as this answered it perfectly!!! Thanks for all you do and the time you spend in putting these video's together!!
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.
@@SmokingDadBBQ Did not go 100% according to plan, but the result was incredibly tasty. The crowd loved it. A couple of things. I could not manage to get the double indirect setup on my standard sized KJ. Too tall. The other is that although the temp seemed low enough (250 in the dome), my approx. 12 lb brisket (started as 14 lbs before trimming) cooked really fast. it was done in 4 hrs. The Meater, which was placed horizontally in the flat near the grates read much hotter. So I ended up having almost 8 -9 hrs. to rest it, which I think helped considerably. It would not stay warm in a cooler that long so it sat in a 170 degree oven for over 6 hrs. The Choice brisket was very tender, although the bark was a little tough. So a great adventure!
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
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.
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.
Have you ever thought about adding the expander as well? It will get it even closer to the dome to get even better fat render? Maybe there isn’t enough room along with the slow roller on the big Joe?
Firstly let me say you are my Kamado guru 👍 My question is, ok I cook the brisket, looks awesome. Whilst the meat is resting, do you cook sides on residual heat in bbq? Could you or have you considered doing some complete meal cooking episodes? Big fan from Tasmania 👍
Hey, I love the video. I just bought my BKJ and excited to cook on it. Will you do like a recipe description, and include the cook times on it so I can write it down to start my cook.
Thank you for this! I have a pizza stone that I will start to use as an additional diffuser/baffle for heat. Excellent Idea thank you for sharing! I've done some terrific briskets but have experienced some crisp/overdone bottoms.
Thanks for the tips! I just got a classic 1 a few weeks ago for my first grill. Looking forward to smoking my first brisket on Friday. I don’t have a 2nd set of deflector stones so I’m going to have to do 250 for however long it takes. Low and slowwwwww
If you have a pizza stone, then you can still do double indirect without the slo-roller. Just put the deflectors to the bottom holder and the pizza stone to the X-rack above it.
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
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°?
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?
Hey James, my wife has a dietary restriction with grain so we eat grass fed/ grass finished beef. I’ve had really good success with beef short ribs but I struggle with brisket. It keeps coming out dry. Any suggestions. Would love to see you do a video on grass fed beef - I know it’s a small audience compared to those who eat grain finished beef.
Big fan, you are my Kamado Joe Sensei! Doing my first brisket tomorrow and this video has been my guide. I do have a question on the tallow. So I took my trimmings, added 2 cups of water and…two hours I still had undissolved fat in the pan. Did I do something wrong?
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!
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
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.
James great video. I know you say don’t go by time, go by feel but do you have rule of thumb as to how long per lb? Thanks and keep the videos coming especially for us rookies.
I also think a long rest time (8-12 hours, with the latter supposedly being what Aaron Franklin does) makes a big difference with brisket, but a cooler simply won't keep it warm that long. Maybe a Yeti would, but I don't have a $500 cooler to try it. So I've taken to doing briskets and pork butts overnight, and resting them all day in a 170 F oven. They come out steaming hot every time.
@@SmokingDadBBQ I have a gas grill where the gas comes in from A-line and I turn on one burner on low and set my brisket off to the other side and hold it at 160 all night long it works great
My oven has a keep warm setting at low of 150f, however I used my Fireboard to chart temperature readings for two hours. The temperature cycled between 154 and 172.
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!
I have both an egg and an offset smoker. There really is no comparison when it comes to smoking meat. I am curious, not that you have an offset, how you compare brisket on each cooker. Cheers.
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.
James, I have the classic II. Are you saying I should put the heat deflector in the lowest position, the x-rack with deflectors/pizza stone in the second, and the brisket on the cooking rack on the third rack? If so, what changes for preheating the dome? I love using your pie method, it was a game changer for preheating. Thanks!
on the series 1/2 i sit the deflectors on top of one another.... they pre-warm and half the charcoal is exposed to the dome which helps it warm too then i drop it into position
Thanks, James. That being said, is the setup I described correct for the 1/2 series? Really interested to try it because I've been hesitant to try hot and fast, and curious to try it with a pork shoulder.
Hi Smoking Dad, can you tell me the overall time in the smoker for this brisket? A lot of great info here. I just ordered a meat injector and the X-rack accessory and like the way you showed to make the beef tallow...
this one was done in about 9hrs and then rested for min 2 so 11hours on the grill before you start... budgeting 12 is ideal so you can rest long (up to 4 in FTC)
Hey, James! This video is so so so useful, doing my first brisket tomorrow and I will follow this to the T. I had one question, you mention that you would always prefer a longer rest than cook, but from what I understand later in the video, a full wrap brisket will gain temperature faster than a boat brisket. Would you not then want to wrap the brisket in order to get up to temp faster to then have a longer rest time before dinner? Finnaly, if the brisket i have has less of a fat cap on top, would you suggest the boat or wrap method to keep as much moisture in as possible?
Is it possible to do the double indirect method on the classic 2 without a sloroller? The only way I could think of is by putting the heat deflector plates directly on the fire and like a pizza stone on the x ring. I know you don’t recommend putting the deflector plates directly on the fire. Any other ideas or recommendations? Thanks!!
I watch your videos before every long cook on my KJ. This one is basically the holy grail for brisket, but I don't have the smoke roller and I think injecting the brisket is comparable to getting a boob job or botox. We can do without it and we can enjoy it more without it.
Hi James, loved the video tell me can you achieve the same result without a Slow Rolla does anything change like times or set up of the KJ, I have a KJ Big Joe series 2. Cheers Lloyd from Aus.
i like your Videos very much. But when i want to try the cook i always skipping video up and down to find the Time u cook / smoke or do something. A list would be perfekt! in the discriptions
Excellent video. I just picked up a brisket at Costco the other day and will be doing this exact method. I may have missed it but what was your total cook time for this, not including rest ?
@@SmokingDadBBQ wow that’s what 270 degrees will do for you I suppose 😂 thank you for your content and attentiveness to the community. It’s hard to describe how helpful it is. The quality of your videos is going way up, by the way. All the little bits of info you pop up use good icons and are well timed, good advance from where you were even just a year ago
Curious why you cut the brisket the way you did @31:06 - I've always heard you shouldn't cut that direction as it makes the brisket chewy? Second hand knowledge though so I'm curious if I'm misinformed.
Great video! Just wondering, have you ever been able to produce a brisket with super dark bark like an offset? Could be the lighting, but I’ve never been able to get a super dark bark on a Kamado style cooker.
thats essentially what i did in the kettle and it worked well... water under the deflector - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3ci--GFOKo0.html
Hey James! Great video! Would you recommend the double deflector setup with the Slo Roller on an OG Big Joe (v1)? I wonder if the added dimension of the Series III makes this setup worthwhile. EDIT! Watched one of your other videos, where you mention this very thing! Looks like I do not have the space with my KJ. Thanks :)
this is how i do it with a pizza stone - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0yXnjW9kEfY.html this is how i got the sloroller and stones to fit my series 1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xO8AjvUZvCc.html
You can do double indirect with extra deflectors or just put them in the low position if you only have one / no pizza stone to get more distance from the fire
Hi James, I am using BGE and i dont have a slo roller how would you recommend for me to do double indirect? I have the conveegtor which is the heat plate for indirect, but not sure how to get to second indirect?
@SmokingDadBBQ thank you that would be awesome! I will be using everything from here to make a brisket for my workplace and i know it will blow their socks off, because i have seen many other videos and recepies and everytime i have tried them they came out great. Keep up the good work James!
I like paper on my offset. In the KJ the boat I find does better protecting the bottom while allowing the bark to form (it needs longer than my offset)
@@SmokingDadBBQ good to know. I've always used offsets or pellet smokers. I'm really interested in the KJ. Amazing videos and great explanation of how to use the KJ.
New to smoking on the Kamado. I have tried your pulled pork and brisket recipes. Both TASTED great, but both times they were not fall off bone/tender enough. I've followed the videos, but now I am getting discouraged. What factors could cause this? I am using a Kamado Joe Classic 18" with double indirect (no slow roller). Do I need to cook it longer (I'm always afraid of overcooking/drying it out) or am I not letting it rest enough (I let it rest for 2.5 hrs)? How do I fix this?
If the meat is tough, it needs longer to be prone tender. If it’s dry and crumbling you went too far and are overcooked. The rest is ok, I think you are just learning what probe tender feels like. It should have almost no resistance
i just did 20 lbs for a 1pm yesterday... went on at midnight and was done at 11... your slightly smaller would likely be done around 8-9 which would give a nice 4 hour rest
Great job James. Appreciate you sharing. Maybe I’m missing it, but where is the link to those nitrile coated cotton gloves. Those look like they would be worth having a pair or two.
Hey James! Really love your channel. Hit me up if you ever want guidances setting up new graphics templates. Looks like you're either on iMove or Final Cut Pro. I used to make custom Motion templates for titles and graphics for the documentaries I worked on for National Geographic and Smithsonian Channel. I'd be happy to work with you to up your game, if you're interested.
@@SmokingDadBBQ I watched the rest of the video. Are you in iMovie? Sadly, my tricks only work in Final Cut Pro. I will say that I’m very impressed with what you’re doing using Keynote. The big secret is this: If you’re in Final Cut Pro, you can make your own graphics templates in Motion. You can make certain parameters editable in FCP so that you don’t have to keep jumping between applications. Plus, there are tons of great graphics packs available for FCP online. That said, beyond secret sauce, it would probably be good to think through what you want to communicate about your channel through the style of the graphics. What emotions and thoughts about your channel do you want to elicit? Do you feel you connect more with the long tradition of bbq story, the mad scientist of bbq, or something else?
i do in my offset all the time, or when doing a long hot hold overnight... but for cooks like this i use the boat as it lets the top continue to render the entire cook which in a kamado compared to my other cookers they often need
Starting to setup to smoke my first brisket today and realized I can’t do the double indirect on my Classic2 with the sloroller. It’s not big enough. 🫤
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.
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!
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.
