UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1KB3PQy-Dn4.html Pulled pork - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PNOwc3vdkxU.html Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8_Dr7CtiRxM.html Steak - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-P1kbjad7M4U.html Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_YuE6-MzhGo.html
Hey James, your videos are very helpful, but if I can request you to add temps of the grill and internal food temps in either the bio or in the video itself so it’s easy to find would be very helpful. Thanks!
Fellow Canuck and dad of soon to be six. I've had a kamado for a year. What I learned through trial and error you touched on in 45 mins of video. I'm glad I found your channel. Keep on give'r.
check out the chapters in this one - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1KB3PQy-Dn4.html Have come up with a few improvements that make things easier in the recent years
I cannot wait. I ordered a brisket from white oak pastures, and it should be here by Saturday. Hope to grill it on Sunday. I'm keeping it simple with just the salt and pepper, drip tray, and spray bottle. You gave me the confidence to cook brisket.
I just got a KJ Classic 3 and followed this video to do my first cook, and my Brisket turned out amazing! Tender with a great smoke ring. Thanks for the video!
And of course now that I’ve watched James cook a brisket on the Classic III, I will now make plans to visit Costco, procure a brisket, and try my hand at smoking one. I’ve learned a ton about cooking on a Kamado Joe classic from this channel, and everything I’ve cooked has come out fantastic. Great job!!!
I must have missed it but what rib rack is that what sized packer did you manage to fit? Also, I have some chopped up blocks of post oak (not quartered log pieces) - how many of these should I be burning through? I have B&B oak lump too that I'm considering using. Seems like you can't go wrong going Oak all the way. I don't have the slo-roller snd this will be my first long smoke on the KJ Classic I.
New home/KJ owner. Loving your channel. Patient, insightful guidance and you have such a pleasant demeanor. Thanks a lot. Small Texas BBQ style brisket happening tomorrow for NFL Wk 1 after watching this.
Well done James!! I am from Texas and you nailed it! Just cooked one myself on the Big Joe this past Weekend. I have used tons of different seasonings and nothing beats just Salt and Pepper. Great job once again sir!
Hi James, great video, very informative. I am new to this and have noticed your grill wires look as if they have never been cleaned. That would suit me very well, please advise if you do ever clean them. Keep on cooking
Great job James, that brisket looks picture perfect, nice and juicy, good smoke ring, beautiful bark. Smart idea using the v rack at the beginning. Take care and keep on grillin!
James, made my first brisket on the KJ Classic with the slowroller. Overall, it came out fantastic. Great smoke ring, tender and juicy. Only problem was early on due to the v-rack i used. The dome probe was actually hitting the meat, which was messing with my temperatures when using the IKamand. Ended up going manual. Thanks for all the tips.
thanks Jack. yes you have to watch your placement in the classic to avoid hitting. for large briskets I often have to use the second level on the rack vs the top in order to have clearance
Hi James, First brisket is going down this Sunday hope that with the help of your video and channel get an awesome result. I just have one question fat side up or fat side down? Thanks for sharing your knowledge on the kamado joe series!
skip the paper wrap (just the boat) , but this video has my latest evolution and i am really happy with the approach - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0rG5jaTAJH4.html
Hello, great videos. Thanks for responding to the comments. I have a brisket flat. I trimmed the fat off the fat cap, but it looks like there is layer of meat under where I trimmed the fat cap which is different than the flat. I believe it is the deckle? Should I trim that off my flat or smoke it all together.
Smoking Dad - Do your temperature suggestions apply to Classic Joe II? I know in many of your videos you said you've found that for low and slow around 270 degrees F provides the best smoke.
Thanks for this-many complaints online that u can’t do decent Brisket on a Classic, so thanks for proving wrong! I am days away from pulling the trigger on either a Classic 2 or 3. Still eternally obsessed by the “is the sloroller worth it” question...seems u are pretty convinced..?!
Thanks Hugo, this is the article that sealed the deal for me on the Classic 3 - www.engadget.com/2019-10-25-harvard-barbecue-desora-kamado-joe-cinder-grills.html
Nice video. I have a Kamodo, it is called flokamodo and I plan to make a brisket on this coming sat, Sept 26. Looking at some other youtube videos, I got the heat spreader plates. But whn I put the spreaders, it covers the full surface and I will not be able to even see the fire. Do you think it will cause any problem such as slow down the whole cooking process? I will see if I can upload a picture.
James, I get quite a lot of dear guests on the weekend. I would prefer to have time with my guests so I was thinking on making a pulled beef using an Uruguayan brisket 2pcs à 2 kg. on my BJ3. Would I need a dutch oven? Any tips?
Great video...I have cooked a few briskets with varying success. Couple questions .....will the cook time change if I don’t have a slo roller and also should I still put wood chunks under the charcoal (if I’m not using a slo roller)? Thanks for the info!
Crispin Sant thanks so much. I don’t think it will change too much but it’s a good question. The SloRoller circulates the air better so maybe it is a little faster. Without it I do the same with placing some wood on the bottom and adding charcoal on top
I have a big Joe II . Have question regarding temps. It seems that there is a 25 - 30 degree difference between the dome thermometer and a temp prob at grate height. Have you seen that? And do you cook by the dome thermometer?
Looks great as always! When you increased the temp up to to 270 F and got the brisket to about 207 F - how long time roughly did that take? Having watched your other video "double indirect", I guess that this time it was fat cap down?
Doing a packer on my vision as I type this. This is packer #Idk with less than stellar results. Watched a few videos from different channels trying to figure out where I keep going wrong. Your method was the selection for today so I will post a reply to this after dinner with the results.
@@SmokingDadBBQ I just sliced it after letting it rest 3 hours. It is very good, a bit less juicy than I hoped but that's an easy fix. Spritz it more next time. Thank you for your video and taking the time to make it. Doing another one in 2 weeks and will post results.
Three questions. 1.) Do you have any opinon on pink butcher paper wrapping vs foil? 2.) Do you think putting the brisket in the cooler wrapped at 207 for a few hours without first letting it cool could cause it to overcook? 3.) Do you rely on your meater getting to 207 to consider it done vs testing for probe tender? Thanks as always
Ryan Duplex thanks Ryan. I switch back and forth but use foil most often. I found we have had great results so I haven’t started adding more rest before wrapping. But in summer I might. I removed the MEATER at 165 and then used probe feel from there
Hi James, Couple questions plz: You said you won’t use a drip pan on a slow roller because u don’t want to miss with air flow. Would you use it while using reflecting plates held on the accessory rack in the middle position in the Classic? When you start to spritz, how often and when to stop? I know you like to place wood under charcoal, is it ok to add one small chunk on top as well to start creating smoke right away until the one underneath kicks in? Should 3-4 chunks total be enough? Are you totally against water in drip pan for more moist and tender meat? Sorry for too many questions!
hey great questions. I have since found a round drip tray that is nearly the size of the SloRoller and doesn’t interfere with the air so I have been using that. it’s made by smoke ware. I don’t find the bark as good when using a water pan as it’s too humid, instead once the bark starts to set (say 90min) spray about every 60 min. you can also not spray it doesn’t make a huge difference if cooking below 240. I find you do want to spray at hotter temps like this one was at 270 1-2 tops 3 chunks on the bottom is plenty. don’t worry that will provide plenty of good clean smoke
Smoking Dad BBQ Really appreciate answering my question. Regarding the wood, I meant chunks not logs. So would you go with 3-4 in the bottom, or 3 bottom 1 top? Or you would go with less? I’m using post oak. Thank you.
Yes I do! I found an article on amazing ribs website that explained the science behind this and later saw a demo from Harry Soo who repeated some of the same science. My layman recollection of the key points is there is a sweet spot temp wise for great smoke. Too hot and you are open air burning, too cold and you are releasing toxins and the tase will come out like licking a tree. By placing the wood under the fire above cause the wood to smoulder and there isn't enough air for an outright open air burn. The smoke has to pass through the coals above that are ignited and burning cleanly which heats the air up to the sweet spot for that sweet smoke taste (i think it was around 450f) before that smoke makes its way up to your food. Once I tried it the first time I have never gone back
Hi James, thank you for all the great content! I will be trying this cook this weekend and wanted to confirm with you that I got it right. We're shooting for 165F of internal meat temperature (about 5h cook time), before we cover in foil (+ broth) and shooting for 207F internal meat temperature (about 2h). Is that right?
I have done a few since this and modified my approach more in the last year than in the 10 before it and its paying off. i would follow this video instead which skips the broth. i would also skip the butcher paper wrap i show and just do the foil boat - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0rG5jaTAJH4.html
Brisket looking good! Im from Texas so I know all about Texas brisket. Quick questions, would this cook work on a komado joe classic 1. I know it doesn’t have some of the added accessories the newer models have. Thanks
you can do the same thing. I got the same smoke ring as the SloRoller by following these steps which would apply to you - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-10l_vWRIV2c.html
Looks delicious. I have a question: after you took out the V rack once the brisket had shrunk enough to fit flat on the grill grates, you rotated the brisket 90° with the thicker point end at the back. I’m guessing that’s because you feel the back portion of the cooking area of a Joe is hottest. Is that right?
I love that you sticked to the basics like Aaron Franklin. It's exactly the same as what I've been doing. I was looking for the brisket video using Kamado Joe grill not the offset smokers and you nailed it. Great quality, easy to follow step by step, two thumbs up. My only other comment is whether it would make the difference spritzing with water since Kamado tends to keep it moist anyways. Also I tend to like the butcher paper over foil, but I see that you added the broth so it makes sense. Please keep making awesome videos.
Thanks so much. I spritz more for smoke to adhere to the meat and keep the corners from drying out than for the overall moisture level as I agree the Kamado does great with this. Love paper when I am not adding broth. Appreciate you checking out the video
@@SmokingDadBBQ That makes sense. I will try that next time. Oh, by the way, where do you get your brisket? I've been getting from Costco but was wondering if there's any good recommendation that has more humanely raised w/o antibiotics
I just got my Brisket seasoned and ready to go. How many lbs was this brisket? Thanks again for providing all the skills that give me all the accolades. nevermind found it in another comment. Love how you answer your comenters.
@@SmokingDadBBQ Thank you. that was kind. It came out very moist, beautiful smoke ring and flavor, however it was too tender and fell apart like a roast
Hi James, you have me really wanting a kamado joe! If I’m doing 3 briskets a year do you think I can get away with the classic Vs the big joe? Briskets are the only think I would really want the extra cooking space for. Thanks and keep up the great videos. Already have one picked out at our friends at embers down here in Colorado!
the classic can do a great brisket... the big joe makes it easier and you can do sides, but you can do briskets for sure on the classic 3 like this one was
Oh wow! Bright and early cook for you! Looks like it was totally worth it! Damn good cook! Also i love your shirt at the end! Makes it feel bright like spring!
Nice looking brisket. I have the same spray bottle. Lol. Where do you get packer brisket from? And how long was the total cook? Was thinking of doing one sometime soon.
Thanks for watching. this brisket was from Costco. I either go there or my butcher (JNG meats) depending on where we are. this was about 9 hours to cook and 2 to rest for 11 total
The lump charcoal lasts for the entire duration? I’m looking to pick up a Kamado soon but don’t want to pull it apart to add more charcoal/wood while cooking. Thanks! Looks great!
Gorgeous brisket! I didn’t see you mention injecting the brisket. What are your thoughts about injecting? Also, what was your pre-trim/post-trim brisket weights? I’ve only done a couple of briskets, so I have a lot of dialing in to do.
tambs575 thanks for watching. I have move away from injecting. I salt brine almost everything except brisket which I find turns out better with just doing the salt and pepper an hour before it hits the grill. It sure, I will have to weight my next one before and after. They all come different so not sure there is a go to trim weight.
Thanks for the reply! Interesting about the injecting and brine. I’ll give your method a try on the next cook. Excellent video. The true testament to how good your brisket turned out was when your daughter poked her head around the corner as if to say ‘That smells sooo good! Turn off the camera so I can have some!’. 🤤
So the temperature of the Kamado Joe was 165 for 7 hours and 270 for the remaining 2 hours? Did you use the meat thermometer temperature to determine any cooking times? Last, I have a 4lb flat....will they take less time? Thanks........Don Daddy
Yes I use a probe to keep an eye on things and then once i get up into 190's i remove the probe and start going on feel. That should cook much quicker. I would go 225 lower and slower and maybe consider some beef broth in the foil
First brisket happens tomorrow morning, early! Still debating the foil vs butcher paper wrap! I like the addition of beef broth, so now I'm leaning towards the foil (I can hear my girlfriend now, "So why did you order the industrial-size pack of butcher's paper?"). Any last insight on which I should choose? Either way, thanks for all of your videos! You've help make owning a Kamado Joe even more enjoyable than I could have thought!
Thanks Kenny. Since doing this I have evolved my process a little more and i no longer wrap at 165 and I also no longer add liquid. Instead, I have found wrapping in the 185 range with butchers paper or foil works better for bark and the taste. wrapping on a cookie rack helps not have the brisket sitting in a pool of its own juices which hurts the bark ... paper breaths better so the sheet isn't needed
@@SmokingDadBBQ Fantastic! I'll use the paper and avoiding the scolding looks from my wonderful, and patient, girlfriend. Will wrap at 185 as well! Thank you!
thanks Ralph. I don’t like them in a Kamado style cooker. so much moisture is being retained all you need is some spray to help the bark set, soak up some smoke and prevent any dry spots. in an offset I would absolutely follow the masters advice and use one
James, aiming to follow your recipe for this coming Good Friday. Doing a six pound brisket. Roughly, how long would that take? Yours looked a fair amount bigger. Thanks!
depends on the temp, the small briskets are the most difficult so i would go as slow as possible, maybe 6 hours at 230f. this one was roughly 17lbs if i recall
@@SmokingDadBBQ excellent thank you! 1st brisket in progress, very excited. Temp seems to be coming up faster than expected.. relatively small brisket and i expect it to slow down as it approaches 165 before wrapping. Thanks for your vids and all the helpful info
How much did this Brisket weigh? I’ve got a 15lbs going on the grill Saturday. I could only get wood chunk or hickory and applewood. How much wood do you recommend?
Looks great and really good video! How come you didn’t use the big Joe to the right in the video? Thought that would have fit the full brisket easily. Thinking of buying the Joe or Big Joe.
yes cotton oven gloves with nitrile on the outside. not as good for high heat as my other gloves but plenty of protection for this heat level and clean for handling food
Appreciate the info. I was scalding my hands trying to emulate you. Meanwhile, need to keep learning because my brisket today did not develop that darkened bark. Hmm... Also, I ended up getting a 16" cake pan as my drip pan for the KJC3. It fits perfectly in the kamado, but certainly extends beyond the SloRoller by an inch, at least, on each side. Looking forward to what you share about your experience here.
Hey James, I pretty much followed your instructions but could not get the tenderness. I wonder if the meat may have been the issue here (Costco briskets)
bummer. this brisket is from Costco, and I just did another one from Costco last week and it was equally tender. what temp were you getting in the point and the flat?
@@SmokingDadBBQ I believe I took it out at about 220 (I noticed you said 207 but as I poked it with a fork it was still not tender outside so I decided to keep it inside a bit longer). Another potential issue may have been the kamado being too hot at the beginning of the cook and I tried to cool it down. I cooked (again) a rack of ribs at the same time as the brisket using a grill extension and they came out delicious. I will definitely try again and will report back. Thanks for the info and keep up the great work you are doing!
Great video. I’m so close to pulling the trigger on a Classic 3. Question: what’s the benefit of continually spraying vs. having a liquid (like cheap beer) poured in a tin / aluminum pan inside?
good question. I’ve found the steam never lets the bark set since there is constant excess humidity. whereas I found some spraying helps the smoke stick to the meat snd build the bark
@@SmokingDadBBQ thanks for the info. I've been watching your vids non-stop which...convinced me to buy a Classic 3 this past weekend! Been doing more reading and exploring in advance of the 3-4-week delivery lead time...So not thinking about the water in the kamado anymore, but for easy clean up and keeping the Kamado top-notch, what are your thoughts on drip pans?
@@SmokingDadBBQ nice! I look forward to your review. Any other reviews on your favorite gear would be helpful, too, aside from the list. I added the gloves via your affiliate link.
Do you perceive a difference in the brisket texture or cook time using the KJ3 vs the Big Joe? Really torn between the KJ3 and the BJ3 for a brisket no more than 14/15 lbs.
JTtribe04 thanks. No I don’t mess with the airflow so I just trim more fat off and then let the grill run at about 450 for a few min when done to burn off the drippings and we are good to go for the next cook
Looks awesome, I'm planning a brisket cook once I can grab some wood chunks again (We are in lockdown still in NZ). I see you cooked to an internal temp of 207, did you probe test it for tenderness? Also with the brisket going straight into the cooler wrapper in towels does it not continue cooking?
Thanks Nick. Yes that just happened to be the temp the probe was reading but I was going for feel all around. Should be like you were probing a jar of peanut butter. The few min rest and the lack of a heat source quickly shift from cooking to holding. 2-4 hours is a great window to rest
Awesome! I’m trying to figure out whether the Classic is big enough for my family of 7. Honestly, the brisket test is the biggest factor. So the V Rack trick made me hopeful. Do you have a link to that product?
Thank you! I’ve been really helped by your videos. Have you done one on just how much food/meat can be cooked at once on the Classic? I’m not really a grill the whole meal kinda guy. I typically just do the meat on the grill. But I’ve been surprised not to find an image or video anywhere with a visual of the capacity.
Thanks so much, I really love it... makes easy work of smoke rings because of how it circulates the air. Check out this quick read - www.engadget.com/2019-10-25-harvard-barbecue-desora-kamado-joe-cinder-grills.html
