I’ve been cooking on a webber kettle for over 10 years and watching your vids for years. Just bought my first Kamado. Big Joe 3. Gets delivered in a week. Can’t wait .
18 hour cook risk…had a bear visit at 3am and he took out my lower air duct…bent the metal plate of my Flameboss fan more than you could do with heavy pliers. Fernie BC.
Thanks, James. This looks like a lot of work but the time gain is great. I love chuck roast as an inexpensive brisket alternative. Even large pieces get super tender on der Kamado Joe in 8 hours, go for 10 hours to get pulled beef. Try it (if you haven't already). BTW, what's with Al? He hasn't posted any new stuff since the channel split.
@@SmokingDadBBQ first of all thanks so much for the videos! I have probably watched 20 of them so far. I’m doing my first brisket this weekend and I see you have many videos on them. Do you have a video you recommend for a first timer? I have the classic series 2 and a sloroller. Thanks!
Great video. Perhaps this? 630. Cold smoke 830. Add Heat 330. Take her off to rest 350. Place in 160 oven. 615. Serve. Solves rendering? Avoids overnight concerns?
This was fun, you've nailed it just in time! What is great about this craft hobby, is the culmination of experience gathered throughout your videos, and bringing the elements of knowledge together. That looked like a decent size brisket, 12 pounder or so?
Thanks James. I have a KonnectedJoe and a DoJoe. Did you use a classic or big Joe in this video? What did you use to get that raised grill you put the brisket on? Is that after market? I am still new at this but it is fun and even my first attempts are tasty if not perfect. Any special advice for the k knnected Joe setup you would recommend?
I had one of my most frustrating brisket cooks ever yesterday. KJ had replaced my bottom part of the grill due to the original one falling apart. It appears they sent me the KJ 1 vs. the KJ 3 as my slo roller no longer fits! Divide and conquer rack hits the dome and it won't shut (not even close). Scrambled to use just the deflector plates instead of doing a double indirect. I tried a pseudo double indirect using my griddle and soap stone on the bottom position of the rack. Water/drip pan was set on that level. Brisket on the top level. Foil boat finish. Brisket ended up tasting great and came in on time, but it was a struggle all day and the bottom was a crispy mess (crunchy good tasting stuff, but impossible to cut nicely). It all ended well as no one reached for any BBQ sauce during the dinner party, but the stress during the cook was real. Long term plan is to redesign the cooking island and ditch the Lynx oven that never gets used as well as the regular KJ and get a Big Joe w/doughjoe and the rotisserie. You've shown us how to do it all with that setup. Now to find a buyer for that expensive Lynx oven!
So I think at 2:10 you explained why my Huntsman performs the way it does. It has high convection, conduction (thick steel grates) and high radiant (5mm thick steel walls). It tastes much more aromatic (you explained this offset taste difference in your previous videos) than when I do the exact same cook on the 22" kettle grill. You gotta get one of the Huntsmans and try it out!
because the probe was so high on the extended rack the dome and meater both were at an avg 300f... i bumped up once wrapped to 350 to gain speed and meet the deadline
I absolutely love seeing you pull out all the stops like this! I do have to admit I was hoping to see you explaining to Sarah that you just needed a few more minutes before you could leave for the camping trip......... ;-)
Just a small question, could you use for temperatures also mention Celcius, makes it easier to convert, as when I try beef ribs, following the guide they turn out slightly dry.
great video!! i made my best brisket on a classic 3 kj using your foil boat method. what size kick ass can do i need to fit my classic 3? website doesnt say? Ive just seen you use this as a way to add a lot more smoke flavor to your bbq. I like alot of smoke flavor and seems like adding wood chunks to the ash can would do a much better job the adding and trying to light chips in the regular ash box
Another question: If you weren't using time as a constraint, what temperature would you shoot for in the Big Joe? Also, what other proteins have you cooked that benefit from "something like" the DoJoe?
Great videos always I don’t have an egg but still always fine videos with other cookers and what I have very entertaining and good knowledge. Keep up the good work. Be safe. Keep on smoking.
+1 - My finest brisket ever, better than my workplace grillmaster's by his own admission, was cooked at 300-325 because of your earlier /hot&fast video. It wasn't even USDA Prime.
Just FYI ... I just did this yesterday but no do-jo. 2+ hours cold smoke then 2 hrs fairly hot (300+ on dome thermometer & 375 at grill level. Then 30 minutes wrapped in foil on grill. Pulled off and opened to cool down for 15-20 minuted. 1 hour rest in my pho-cabreo (wrapped in a towel; placed in older cooler). Turned out very nicely.
How did you like the Fiesta Season-all to your normal rub, please? Now that you've used it on a few cooks. Is it worth making your own, aside from the fresh milled pepper?
If you use a kamado that’s partially open to increase air flow, then that defeats the purpose of a kamado. Seems like one might as well have a less efficient grill that moves more air and burn more fuel.
I don’t have a kamado, but I usually end up turning my briskets out on my offset or Weber kettle in about 8 hrs at 275. Been just as good as any brisket I’ve had at a restaurant. Great video!
Is there a reason you offset the Kick Ash Can to create a smaller opening? I always have it aligned to create the maximum opening. But I also have about a 50% chance that wood will combust down there.
@@LtKregorov Hmm... Sounds interesting but with the air vents on the KJ (and other grills, e.g., Weber kettle), when you close the air intake you constrict the flow to make the fuel burn more slowly and at a lower temperature.
@@emmgeevideo There is a threshold. You can try with breathing exercise. Try inhaling as fast as you can with mouth fully open. It will go crazy quick. Now try with mouth almost closed (whistling position). Air will go in with much faster speed but it will still takes much more time. However, if you go mouth about halfway open, you will inhale full at about the same rate but air will be flowing in much faster. Here, the air intake is controlled by the Kamado door, the ash basket being much wide anyway. By reducing the ash basket air entrance, you are increasing the input speed by it is still way bigger than the kamado door, so all the air is still going to the fire.
I am using your videos (and your Double Indirect guide from your store) to help me decide which Joe to purchase... This is causing me to lean to the BJ series 1 as it seems the sloroller is not needed? Will this double indirect method be added to your guide?
James, YT is hurting your viewing by many viewers I am guessing. I use DDG now and am logged in, but YT tells me to log in to protect from bots. I have to try hours to days later to watch your videos along with YT not showing your latest video in my feeds. You likely have no say in this, but I just wanted to let you know what is happening to some of your viewers. Thanks for doing this video on cooking a brisket quicker than 14 hours. Your cook was a success and looks great. I gotten around this problem by cooking the day before and doing a long hold in a warming oven. Doesn't help with the long cook, but I get to sleep. I going to try the cold smoke the next time I do a brisket.
@SmokingDadBBQ it could be your name has Smoking dad before the barbecue part. The algorithm might be programmed to go against any with Smoking in it regardless of the other words in the name. Just food for thought.
@@iggyguy88897 I don't think this is the problem because I missing notification on other cooking channels too. I finding YT doesn't want you using VPNs or other privacy protection software. If I do manual search for my channels, I find them, but they are not presented to me as they use to as they became available.
You can cook a great brisket in 4 hours. Works great with a 3 to 5 lb piece of brisket, can do with a 15-20 lb brisket too but smaller is easier. Season with lots of salt, pepper, garlic powder, and a reddish generic brisket rub then put in the oven on a cookie sheet with water and cover with a double wide, non-stick foil so there are no seams and push down around the edges so liquid that condenses on the foil drop into the sheet pan and not around the lip/edge causing a mess in the oven. Cook at 350 to 400 degrees for 2 to 3 hours. The steam keeps it moist and breaks down the meat making it tender. The salt and seasoning have time to absorb into the meat. Then I cook on a charcoal grill for 45 to 90 minutes. Take the foil and turn into a bathtub on the grill, transfer the meat then the fat drippings aka tallow to the bathtub with a turkey baster or pour in. This is somewhat dangerous as fat can catch fire. Be sure there are no holes in the foil and don’t use utensils that can poke a hole in the foil. Then the direct heat will start to boil the water out of the tallow, when the water evaporates it will start to fry the brisket. Let that happen for at least 10 minutes. This will darken the tallow and spices creating a richer flavor. Add water to lower the temperature so the spices don’t burn. If you are cooking a small piece, can turn the brisket to fry on more than one side. Delish. Try to keep the meat below 210 degrees otherwise it will start to dry out, but I got it up to 240 before by accident and was just about as good. Usually remove most of the tallow and transfer to a sauce pan with the turkey baster before removing the meat from the grill in case the meat sticks to the foil. Not bad for 3 to 4 hours cooking a real cheap piece of meat. I’ve also modified to cook overnight at 175 for 10 hours then slow smoke and temp for 2 to 4 hours. Also cooked a brisket in my Komodo Joe for 16 hours using computer control and battery operated fans to manage the temperature. It is hard to mess up brisket. Just trim off the deckle real good so it isn’t chewy. Leave on most of the fat and trim when served. People are learning that fat is very healthy and that truth has been hidden from us since the 80’s. That’s why it tastes good, it is good for us. Keep the temp under 212 the temp that water boils otherwise it will start to dry out. Use LOTS of seasoning preferably without much sugar. Salt is also good for you unlike what they say, don’t be afraid to use salt, it makes the meat taste much better. Need to cook for at least an hour around 200 degrees to soften the meat. The smoke from the charcoal adds a nice layer of flavor but isn’t required. You can still cook a mean brisket in the oven or air fryer.
