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Thanks for this. In the last 6 mos I switched from pellet to Kamado because the pellet smoker kept having probs. I follow James’ method and it is much less messing around than the method in this video. I add: I use three mesquite chunks under the lump, and I use ceramic to block the 12 and 6 O’clock openings around the diffuser plate and place the brisket in the 9 to 3 O’Clock position. This yields enough airflow to render fat and impart great smoke flavor. I use the hot hold of Gow method.
You complicated it to match. just fill the basket with charcoles and wood chunks, making sure to spread the wood chunks. Use the heat deflector normally, water on the heat deflector (the only relevant detail in the video for Kamado), and light the far side of the basket (so the fire will reach the wood chunks one by one for many hours). Wait for clean smoke and the correct temperature. Put the brisket above the net (above the water) in the middle for more space (instead of using half the net). Heat until you would like to wrap and continue in the oven. That is the way to do it with Kamado. You can save 90% of the work. Do not even open and spritz it, it is above water and very humid. it will not burn until the wrapping stage anyway. Just adjust the Kamado airways to one temp (the temp you use until the wrap). Do not open it or play with it if not need to correct the temp.
I just smoked two briskets side by side on my komodo joe... as I didn't have anyway to add fuel with it loaded that way I just put in a lot of fuel... and it lasted for the entire cook.... one thing I did was while slicing the meat I had a foil pan next to the cutting board with a very small amount of melted tallow in the bottom.. so I would cut several pieces to make a half pound... put the slices into the tallow and let the helper bag the slices into freezer vacuum bags and sealed the half pound bags and dropped them into the freezer... we ended up with 20 half pound bags of sliced tallowed brisket meat... should last the summer months.... we use the meat for different dishes... like brisket/eggs .... brisket taco... brisket barrito... brisket flajita ... brisket/rib dinner... and others... the real problem when cooking with the komodo is the cleanup after can take some time and effort... but its worth it in the end...
Do you think you could do just a regular komodo cook for the brisket? I have a big green egg and never really try brisket on it, but I'd love some pointers with out having to buy HVAC pipes and cutting into my heat deflector lol
I miss the bark I used to get on my WSM after switching to Yoder YS640 pellet grill. An offset would be nice someday or the M&M backyard rotisserie once they’re in production.
Steve, I'm trying to figure out in my head if modifying the stack like that would make the flow any different compared to using a FlameBoss controller. Using a controller and thicker pieces of wood might make for less babysitting. Loving your rub! I have a prime brisket on right now that's covered in it. I've been using it on steaks and burgers too. About time to order a new jar.
I have a signals billows so I could try it out. I think the stack adds more airflow overall because of the temperature swings throughout the cook. It's quite a bit of airflow which is why the bark got so dark and the fatcap rendered so well. With a fan controller the air is pretty stagnant until the fan kicks on. But the fan doesn't kick on that often to maintain temps in a kamado. It would need to be on all the time to compete with the airflow of the stack.
I have the big joe and use a smobot for temp control and my brisket tastes identical to an offset which is what i always used to cook on. I also use 2 sets of heat deflectors with about 1/4 to 1/2 between them
@@SmokeTrailsBBQ this would be awesome. You could use the Kamado Joe dojoe accessory and close the top vent. Will push all the hot air over the top of the brisket and out the front…like in James’s video We need you in team Kamado!!
Enjoyed the video, made me think about the oil less turkey fryer. Any way you could do a video on cooking a brisket in it? Thinking about the application and how to part of it but honestly I watch your videos before attempting such acts of heroism. 😅 Who knows? Might be a winner 🏆
I just don't get how you can maintain a lower temp under 300f with the stack just wide open like that. You must have had the bottom vent basically closed, which would defeat the purpose of having all that convection.
@@SmokeTrailsBBQ yeah I've essentially been doing this with my Kamado for years now which I make Briskets in it. Just without the big stack. Does the stack make it not get so hot because the pull of the stack flows the air through...or something like that? I just don't get it. Because without that stack with the top vent wide open, my Kamado would be spiking majorly in temperature.
@jlaw3255 it does spike up and down in a big way like I said in the video. The way I got around it is feeding just a few charcoals and chunks in at a time, closing the vents down initially when adding fuel then opening them slowly over time, and using a big water pan. The water pan drops the temp quite a bit.
Are you letting it come down to a particular temp after taking it off of the kamado and before putting the wrapped brisket in the holding oven? If so, might that change with a brisket of a different size? Thanks!
No it goes straight in the oven. With this method the brisket is still undercooked. It relies on the carryover cooking and long hold to slowly become tender.
Hello there Steve, i have a question about a brisket, is there a way to make sure the brisket doesn't dry out? i tried wrapping in more than 2 layers of foil or placing a tiny amount of charcoal. It still turns out with quite a lot of moisture but it's relatively dry, especially the flat.
You can try getting a more marbled brisket. Keeping temps lower at the start, use foil to block direct heat from getting to the flat. Use a water pan. Ultimately the reason is the flat is cooking unevenly with the point, getting too much heat and drying out too quickly. So try to solve for those issues.
@@SmokeTrailsBBQ well I’m interested in seeing what you come up with. I’ve learned a lot of great tips and tricks from you that have really elevated my brisket cooking. Keep up the great work!
Hi Steve, can you please try comparing a 450f smoked brisket to a 275f smoked brisket, I'd love to see the differences. Same internal temp for finished.
LOL! Yea you guys truly live in BBQ paradise. Never take it for granted! Right now it's about $5.99 for Costco choice grade brisket which is what I use, but anywhere other than costco is more expensive even for choice. You can't even get prime briskets other than from specialty distributers and it costs alot more. Like $12 a pound. In general our briskets are much less marbled and way more expensive than what you can buy in Texas.
@@Tspin317 I see pros and cons of both methods. Removing it means one less big chunk of fat to cook that you're going to slice off and throw away, and it creates crunchier burnt ends, more surface area for bark. Leaving it on also tends to result in a kind of "blown out" look where the meat retracts but the white chunk of deckle is sticking out the side. But I also think removing it entirely exposes more surface area for the meat to lose moisture. I need to do some more experimentation with it to see if it's better to leave it on.
Never ever ever use charcoal briquettes in a Kamado cooker. Lump charcoal only. Using briquettes is like using lighter fluid. The chemicals will get in the ceramics of your cooker causing foul tasting bbq.
This is an old myth which has been dispelled. You can use briquettes just no the fast lighting ones that contain lighter fluid. John S who is endorsed by Kamado Joe has used briquettes for years
they are fine if they don’t have chemicals in them. The downside is they produce more ash from the binders and I wouldn’t light them with a chimney dump them on cold ceramics
Depends on the briquette. Most burn just as clean as lump. Some scientists have done tests and found no discernable flavor difference between the two. (Source: modernist cuisine)
