Texas Style Brisket On The Kamado Joe Big Joe - Long Hold

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It's been awhile since I have done a brisket on a kamado, so I decided it was time to fix that. I did an overnight rest, Texax style brisket on my Kamado Joe and it turned out great.
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#brisket #bbqbrisket #kamadojoe

Опубликовано:

28 сен 2024

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Комментарии : 145

@RumandCook Год назад

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

@cyndy-glenn Год назад

Nice first brisket on the Big Joe, looking forward to more cooks. Congrats on the new family member. #texasbrisket #kamadocooking #kamado cooking

@RumandCook Год назад

Thanks on both counts. 🍻

@AJTramberg Год назад

I did a 7lb brisket labor day on a big joe. Trimmed and rendered into tallow. Like you I waited for the dirty smoke to "calm down", but not quit. Cooked at 250. After about 4 hours or so, at around 170, I wrapped in tallow soaked butcher paper, injected the flat with tallow, basted top with tallow, and raised temp up to 280 or so, and went another 2 hours through the stall. After that, the blue smoke was just humming. I took the paper OFF at let it go up to 205 on the flat, disregarding point temp which can be different. Zero spritzing. Let it rest in cooler with remote thermometer still in, and served at about 170 degrees. It turned out AMAZING. Smoke ring was better than yours, about 1/8", but I'd like to get that better. What I learned from past cooks on a Kamado is its WAY hotter at the edges of the grate where the heat bypasses the stone, and last time this ruined the end of my flat. This time I took 2 pieces of foil about 9 x 6, and placed halfway under opposite edges of the grate to hold them in place. This made a direct heat shield above and below the grate to protect both ends of the brisket. Worked like a charm

@RumandCook Год назад

Good stuff. I haven’t done a ton of briskets on a Kamado, def a different approach. 🍻

@GCsVidz Год назад

Brisket looked great! I'm doing two at the same time on my Big Joe 3 for a party this weekend. Can't wait! #texasbrisket #kamadocooking

@RumandCook Год назад

Good luck! 🍻

@georgek.5817 6 месяцев назад

Just gotta keep at it.

@RumandCook 6 месяцев назад

Yep that’s bbq. 🍻

@markcrowe8799 Год назад

Thanks for another great video! #texasbrisket #kamado cooking

@RumandCook Год назад

Welcome! 🍻

@dr.brucepierce Год назад

I do a similar brisket on the KJ BJ2, but I foil boat it 165 degrees. Continue in the boat during overnight rest. The bark comes out darker and has a little crunch to it. #texasbrisket #kamadocooking

@RumandCook Год назад

Yep I’ve done that as well. Turns out great. Crunch is nice. 🍻

@jlaw3255 Год назад

I'm not a fan of the double indirect method and I think James is steering everybody in the wrong direction. I think it inhibits the air flow needed to make a barky smoky brisket. I have a Big Joe 1. I light a small fire, get it white hot, add a couple chunks of wood and then put my deflectors on their lowest setting (i thought about trying them on the accessory rack for even more air flow) and then I add wood throughout the day as needed like an offset. Yes i remove the brisket, flip up on of the deflectors, add the wood, wait for it to catch and then put everything back. It's a lot more involved but i get great bark and fat render. I also do fat cap up and i foil boat once my bark is set. This works wonders for me. Then I rest it overnight in my sous vide.

@RumandCook Год назад

I haven’t had much time to play with briskets on my KJ, but it’s on my to do list. I have my Yoder and Workhorse dialed in, KJ is next. Def need airflow for bark though. I prefer fat cap up as well. 🍻

@sstanforddpt 3 дня назад

I believe James tried it like you do too.... adding chunks through the cook, and another video adding chips in the ash catcher. Neither seemed to change the bark or airflow it seemed, just the smoke levels. But using the sloroller does increase the airflow. Smoking joe seemed to make the best Komado brisket I've seen yet! With the best bark at 275*

@rsmith1894 Год назад

You are getting your brisket trimming skills down. Interesting how fast that cooked. Seems tricky to get the fat really rendered but it came out looking great. #texasbrisket #kamadocooking #kamado cooking. Not sure if you meant to have the space in there 😊

@RumandCook Год назад

Good catch, No shouldn’t have a space haha. Have to raise the temp higher sooner, but yeah a Kamado cooks a lot faster. 🍻

@PaulGambini-vf4sp 8 месяцев назад

Great video-- how do you add charcoal with that set up? I just got mine… did you need to for that length cook? How much charcoal did you start with??

@RumandCook 8 месяцев назад

It’s a pain to add charcoal in the middle of a cook. You have to pull everything out. For a brisket use 3/4 of a basket of quality lump and you won’t run out. 🍻

@Quatris Год назад

Brisket looks amazing! #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks! 🍻

@stevefowble Год назад

Nice looking brisket. #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks! 🍻

@bigvisk1125 Год назад

#texasbrisket #kamadocooking #hashtag. #lookinggood

@toddschultz7477 Год назад

Good stuff

@TheLegoman209 Год назад

I need some of that #Texasbrisket love when it’s done with #kamadocooking

@RumandCook Год назад

Love it. 🍻

@johngemignani7068 Год назад

Never cooked a #texasbrisket on the big Joe #kamadocooking going to give it a try great video keep them coming 🇺🇸🥃

@RumandCook Год назад

Thanks! 🍻

@johngemignani7068 Год назад

Thanks for picking my name from the joe tisserie wings video 🇺🇸🥃

@RumandCook Год назад

No prob. I left you a comment on that comment to email me at 1rumandcook@gmail.com 🍻

@catfart879 Год назад

To many parts, pieces for me.

@RumandCook Год назад

lol it’s 1 minute of work. 🍻

@chris_favreau Год назад

That #Texasbrisket looks really good Jake. I don't like all of the effort of using a #kamado but I totally get it, specially with all of the accessories. Great video Jake, and congrats on 17.5k subs. 🍻

@RumandCook Год назад

Thank you sir!🍻

@mikecitizen2125 Год назад

I find that if I rotate my brisket mid cook. I can get the large fat pocket to render. Great video!

@RumandCook Год назад

Thanks for the tip. 🍻

@johnleden1909 Год назад

Oh my goodness. That brisket looks superb. I'm so saving up for my @Kamado Big Joe. Can't wait to try this cook.

@RumandCook Год назад

Thanks! It will be worth the wait. 🍻

@thebheath Год назад

You should try to wrap it in butcher paper. Foil tends to steam it and you loose the bark. Also try the foil boat method. #texasbrisket #kamadocooking

@RumandCook Год назад

I only used foil for the rest. It was cooled down before I wrapped it. I just showed the wrap in the video. That being said, I have done the foil boat and it works great! 🍻

@JDsBBQnBourbon Год назад

Just did a brisket the other weekend. We took the point off the flat and only cooked the point. It turned out really good and wasn't 15 pounds of meat to have to find something to do with. Just got my big joe 3 put together today. Excited to get started on it. #texasbrisket #kamadocooking Still plenty of meat for sausages and burgers.

@RumandCook Год назад

Yeah luckily I have 20 at work and take it all into them :). Sounds like it’s time to break in the S3 🍻

@chris_favreau Год назад

@@RumandCook I'm telling you Jake, you really should consider a "leftover" video my friend 😉🍻

@RumandCook Год назад

Lol the problem is I don’t really eat leftovers. Pasta is one of the few things I’ll eat a couple days later. I also eat a brisket sandwich or pulled sandwich later, but that’s it. I always send leftovers home with people, to a neighbor, or take into the office. I also do like chili or anything like that so I don’t have any recipes to share on that front. My leftover game is super weak lol 🍻

@chris_favreau Год назад

@@RumandCook well, maybe it's time to up your leftover game... Not for your stomach, but for your channel. Many people before have done your cooks (not with the honesty that you do them with, of course), but barely any do "what to do with leftover" videos. Besides, I'm pretty sure your 20 or so co-workers and neighbors wouldn't mind some soup, chili, tacos, pizzas, wraps, subs, etc instead of just the typical meats (even though, I'd love to be your neighbor or co-worker after you do a video). Just trying to get you to 100k subs my man. 😉🙂🍻

@RumandCook Год назад

Haha I’ll see what I can do. Appreciate it. 🍻

@richardlewis8782 Год назад

#texasbrisket #kamadocooking #kamado cooking Have not tried Brisket yet. Looks like you loose almost 1/3 to trim.

@RumandCook Год назад

It’s not that bad, but it’s like any other piece of meat. Typically the butcher has done it for you and you pay more per pound. Remember you can render all the fat to tallow. 🍻

@SmokingDadBBQ Год назад

Double indirect is life 😂 jk Nice work

@RumandCook Год назад

🤣🤣 I’ve got some work to do, but you pointed me in the right direction. Thanks! 🍻

@justinrabidoux Год назад

One of my main issues with egg style cookers is all the accessories needed for each cook. Just seems like too much for me. By my count there were 9 separate parts that were added once the coals were ready. Props to those of you who have the patience for all that.

@RumandCook Год назад

It can easily be done with much less, but it takes less than 2 minutes to set it up the way I did. 🍻

@ramen7627 Год назад

It doesn’t matter for me as long as the foods good 😊

@mannyr8795 4 месяца назад

Setting different configurations on the Joe is super fast and easy .also gives a ton of versatility. On a big offset you can’t smoke a brisket them sear a steak at 700 degrees and another time make pizza. I would have both 😂

@aroncasebier2343 4 месяца назад

Taking 2 minutes to put on a sloroller is too much for you?

@Jeffdoeswhat Год назад

#texasbrisket #kamadocooking Texas Brisket is King.

@RumandCook Год назад

Yes sir 🍻

@danhulz6747 Год назад

what was the size of this brisket ?

@RumandCook Год назад

15 pounds. 🍻

@patoches 5 месяцев назад

Merci beaucoup 😘

@RumandCook 5 месяцев назад

Welcome 🍻

@Jrcuevasv 10 месяцев назад

How many times do you need to add charcoal for that 5-6 hr smoking period?

@RumandCook 10 месяцев назад

Only once when you start. You can go 14-16+ hours easy! 🍻

@Lemiwinks55 4 месяца назад

I've went up to 18 hrs on a fully loaded big Joe 3.

@phillipbartolo3389 Год назад

Ordered my Konnected Joe and just waiting for it to ship! Can’t wait to join the KJ family. Smoked appetizers get no love! Egg rolls, shotgun shells, armadillo eggs etc #texasbrisket #kamadocooking #kamado cooking

@RumandCook Год назад

Everything tastes better with smoke flavor :) 🍻

@Beskar181 Год назад

#texasbrisket #kamadocooking #kamado cooking Looks really nice! I have a pellet grill which has a real short upper rack, so im actually thinking of trying the brisket fat side down to insulate it. I expected yours to have more bark from that grill/smoker.

@RumandCook Год назад

I can get a better bark on a pellet grill because of the air movement. I’d try raising it off the bottom grate somehow and doing it fat side up. Better presentation. 🍻

@hanktrantham2641 Год назад

#texasbrisket #kamadocooking great cook and have been considering a big Joe…..question is there really a $1000 difference between. 2 & 3. Seems very expensive for what you get

@RumandCook Год назад

There are some differences when it comes to height and the stand, but the S2 is a great unit. I had one for 3 years. 🍻

@vwpughmd Год назад

Jake great job as usual. Brisket looks great. Probably need the trim the fat seam more. Do you think there is a way to do the double indirect on the KK? #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks. No I don’t think you can do it, but the air is forced through the lump in a KK so I don’t think it’s needed. You can run a quarter basket with a small fire and get great results. 🍻

@cheflarree Год назад

Awesome looking brisket. Wish I could share with you. #texasbrisket #kamado cooking

@RumandCook Год назад

Unfortunately that technology doesn’t exist yet hah 🍻

@kylemacdonell1450 Год назад

Hey !, well done. Do you mind sharing what size and brand drip pans you are using there ? They seem to fit PERFECTLY.

@RumandCook Год назад

They are from Smokerware. There is a discount code in the description. 14” on the bottom, 18” up top. 🍻

@mikemelichar9362 Год назад

Doing a brisket this weekend on my Big Joe… Might try the double indirect method… #texasbrisket #kamado cooking #kamadocooking

@RumandCook Год назад

Won’t disappoint. 🍻

@crazymonkey9611 Год назад

I swear I am starting to think you do these videos with the workhorse in the background just to taunt me. Such a good looking pit. #texasbrisket #kamadocooking

@RumandCook Год назад

🤣🤣patio is tight haha. 🍻

@CoolJay77 Год назад

The brisket looks great, the bark looks great, just needs an adjustment to obtain a yellowish fat cap.

@RumandCook Год назад

Yep def still a bit of work to do. 🍻

@jpechie Год назад

Big Joe is an interesting cooker. Thanksgiving turkey on it maybe this year? #texasbrisket #kamadocooking

@RumandCook Год назад

Possibly. I’ve done a bunch of turkeys on a Kamado. Last couple I have done on my offset, but you never know. Def cooks quicker on a Kamado. 🍻

@DirkHarrington Год назад

Double indirect creates such an air gap that i think fat cap up is the way to go. So much less risk to the underside. #kamadocooking can turn out a great #texasbrisket.

@RumandCook Год назад

Yep I agree. 🍻

@atrussell1291 Год назад

I have yet to try the overnight rest with my brisket but I will need to try it. is this the only cut they do the overnight rest with? #texasbrisket #kamadocooking

@RumandCook Год назад

You can do it with pork as well. I’ll be trying that soon. 🍻

@MrPanthers23 Год назад

Nice brisket. #Texasbrisket #kamadocooking . Love your grill collection

@RumandCook Год назад

Thanks much! 🍻

@wesleydrew9242 Год назад

Hoping to try the double indirect on my KJC1. #Texasbrisket #kamadocooking

@RumandCook Год назад

Check out @smokingdadbbq he has tons of tips on that front. 🍻

@ryanwhiteford9607 Год назад

Knocking those briskets out of the park. Looks tasty. #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks! 🍻

@lx2nv Год назад

Looks great man! I love the double indirect method! #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks! 🍻

@ValleyQ Год назад

Great looking brisket, flat and point both looked tender and juicy. Well done! #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks! 🍻

@regularguysmokingfood Год назад

That looks great and delicious. #texasbrisket #kamadocooking

@RumandCook Год назад

Thanks 🍻

@theokteamathalsteadpropert9854 Год назад

Nice video. Great job. Love some #TexasBrisket and #KamadoCooking

@RumandCook Год назад

Thanks 🍻

@jpyornoc Год назад

No one trims like Jake (thumbs up). #texasbrisket #kamadocooking

@RumandCook Год назад

Haha thanks. I’m sure many that can trim circles around me. YT made me greatly improve though! 🍻

@jeffreygionet5827 Год назад

Love the video! Suggestion cook: Tri-tip cooked like a brisket.

@RumandCook Год назад

Thanks! 🍻

@jftremblay Год назад

Great job look amazing #kamadocooking #texasbrisket

@RumandCook Год назад

Thank you 🍻

@JeffWilhems 11 месяцев назад

Love the channel! Nice work 😊

@RumandCook 11 месяцев назад

Thanks much, I appreciate that! 🍻

@DavidDarke-ji3tc Год назад

Overall the #texasbrisket looked really good. That big of a fat pocket would be hard for anyone I think. I need to see if I can find the owners manual for our oven to see if we can lower the base temp before I do my next brisket. #kamadocooking looks like a great option to add to my arsenal. Cheers.

@RumandCook Год назад

If you rest your brisket to 150-160, you can put it in the oven at 170 and it will work. 🍻

@HypnoticDarkmoon Год назад

So my oven does indeed power down if I set it to, but my questions is about that big pocket of fat. My last one from Costco had it and so does the one I am doing tomorrow. How can you possibly trim it off without ruining the integrity of the meat? I did a sterling silver one a while back and it was much more of a uniform flat to point ratio and cooked more even. Also, how long was your total cook time for this and do you know the total weight after trim? Thanks.

@Kurama1907 4 месяца назад

What is better in your opinion, offset or kamado?

@RumandCook 4 месяца назад

Totally depends on what you enjoy to eat. Best smoke flavor on brisket, pork, and poultry is an offset. Versatility a wide range of cooking options from baking to grilling to pizza, is a Kamado. A Kamado can’t cook a brisket half as well as an offset, but it’s far less work. An offset is a one trick pony though, beyond smoking it’s not good for much else. Hope this helps. 🍻

@Kurama1907 4 месяца назад

@@RumandCook yes, this helps a lot. Kamado is my big investment and smaller and cheaper offset in the future as it won't be my main cooking device. Ty

@RumandCook 4 месяца назад

@Kurama1907 don’t go too cheap on the offset or you will hate it. The cheap ones are a PITA to maintain temps. That G2 looks pretty good though. 🍻

@Kurama1907 4 месяца назад

@@RumandCook with cheap I ment not a 2 or 3k BBQ like the kamado Joe 😅

@RumandCook 4 месяца назад

@Kurama1907 haha ok good stuff. 🍻

@blademerrow4264 7 месяцев назад

Love the video! Thanks for sharing

@RumandCook 7 месяцев назад

No problem. Thanks for watching! 🍻

@fredschaffer7330 Год назад

Brisket came out pretty good. I never finished one off in the oven, but may give it a try #texasbrisket#kamado cooking

@RumandCook Год назад

Pretty much my preferred way now. 🍻

@justinrabidoux Год назад

Finishing in the oven is 100% the way to go. All you need at that point is heat. Once you go oven you’ll never go back.

@chuckhansen5325 Год назад

Texas style is done on an offset

@RumandCook Год назад

Texas “style” can be done on anything. I have an offset. It was more about the 2x pepper and long overnight rest. 🍻

@chuckhansen5325 Год назад

Texas styles is to use indirect heat. You didn't. The seasoning doesn't make it texas style. Not trying to be a bad guy but do some background checking on it. Instead of click baiting your title

@RumandCook Год назад

We will agree to disagree. If I called it Texas brisket I’d see your point. I clearly say it done on a Kamado so I don’t see how you can say it’s click bait. All good though. 🍻

@kylemacdonell1450 Год назад

@@chuckhansen5325 Dude, you are that GUY. Kamado joe isn't indirect ?

@chuckhansen5325 Год назад

@@kylemacdonell1450 your right. The Joe isn't indirect and texas style is