I wouldn't have thought it possible until I saw you do it. It's a more extreme version of how I fit a packer on my KJC1 where I drape it over a rib rack. I keep thinking I'll pick up a Jr some day when they're on sale for around $299 or $250. Seeing this gives me some confidence that it will do a lot more work than simple quick cooks like weeknight burgers and steaks. It'd be cool to see you do a series of Jr vids called "Will it fit?" where you try increasingly challenging cooks on the Jr just to show how capable it is.
What a surprise. Never would have guessed that would have worked. Now only if KJ would release a joetisserie for the Jr. Would be killer. For me in the past it was always beef ribs on the Jr. Fit perfectly and are a shorter cook than brisket.
Ahh! The mighty Joe Jr. So happy you did this experiment. Something I would love you to try is an experiment with how you do your Brisket on the BJ and then doing another brisket with more dirty smoke up front. I tend to do a similar method if your indirect setup (the old version) but when I’m ready to put the slo roller top on and the deflectors, I add a couple of chunks of wood on top the fire itself for some dirtier smoke. Mad Scientist BBQ and others did videos on not having an entirely clean fire in the beginning to impart smoke flavor. Would love to see you do this experiment.
EXCELLENT presentation ! I've cooked a full packer on my KJ by cutting it in 2 pieces. a ~1/3 & 2/3. The flat is about 1/3 & the connected flat + point. I use the additional accessory top rack. I do trim part of the 'tail' end of the flat as well. Another time I separated the flat from the point and used the additional 2nd story rack as well. I've not tried your method shown here, but will in about 2 weeks when I have a scheduled cook.
Great video as always. So funny Just did a 9lb brisket this past weekend camping on my KJ Jr but used a cooler and vac sealed it and sous vide to hold it for 14 hours was one of my best ever made
My father was in the merchant marine in the 60’s and brought back a full size Kamado from Japan like sixty years ago - Had many wonderful bbq meals from that great piece of ceramics !
Great Joe Jr videos James and enjoy following along with your different cooks. Love small cookers and awaiting my Joe Jr from Costco. At 399.97$ Canadian with a cover, it is a steal! Love the challenges it brings to make great bbq. Gonna be a great addition to my Weber Jumbo Joe, Traeger Ranger and Masterbuilt Gravity 560.
I do full brisket on my Jr by cutting it in half & putting the flat on the top rack & point on the bottom. At about 8 hrs I wrap it & add more charcoal. I've thought about finishing it off on my gas grill I might give the oven method a go
Great video James, as always. Just starting out with my Kamado joe jr and loving it! Much thanks to All knowledge that you share, so valuable. Wondering have you ever put a high-water-contain fruit like apple in long or overnight cook to keep the doom moist? I couldn’t fit water tray in jr so I put an apple instead then the result is pretty good
@smokingdadbbq Great video! What I have learned learned about cutting technique when slicing is that you should use the length of the blade with long strokes and with as little preassure as possible. Let the knife do the job. You'll get less tear and a finer slice that way.
Mad Scientist BBQ just did a video doing a Brisket on a rotisserie on a pellet grill. They said it turned out awesome. What are your thoughts on doing on on the Joe Tisserie on a KJ Classic or Big Joe?
I seperate the flat and point before cooking. It fits great and I think it is better due to getting more bark on the surface area and I can tailor the cook to each different piece of meat. Your thoughts?
Colleague was just complaining he couldn't fit a full brisket on his Kamado Joe Series 1 and I told him to check out your channel see how its done. Now this video released and has me dying; this is awesome! Great job, that looks amazing!
Stand a brisket on its side and curve it around like a rack of lamb and attached the ends together and smoke it, I think you will find an interesting difference in the way it smokes , and it will fit on smaller smokers
James, what is the height on the table you have the joe jr on? Trying to set our up on something and still use the stand without having to cut a whole in our butcher block top ! Thanks eh
Great video. Only one thing lacking. The dog taste test. Seriously? You didn’t give the dog a taste? Even wagged his tail for you as a sign of approval. 😊
This is so cool! Is there a reason why you didn’t use the sloroller double indirect 2.0 method? I can’t remember if you borrowed the classic sloroller or if you owned one.
Hey James, first off, great video as always. I'm impressed with you doing different ways of using all your KJ's. Have a request for you. I just saw a video from Mad Scientist doing a brisket rotisserie style in a gas grill. Watch the video and see if something like that can be done with the Joetissere. I think that would be awesome with some adjustments of course.
I prfer the blaze kamado, its made in usa in Louisiana. It's a cast aluminum smoker that is like 2"thick and has not proprietary seal between the top and bottom of the smoker. The blaze has a to 45° angles that match up together perfectly like wood floors.
Hopefully you see this but the purpose of the double indirect is so that the fire will burn hotter. So do you change the cook temp so instead of 250 350 is that the idea ?
ha its a lot for sure, this isn't necessary what i am doing a you can use the stock single deflector but even that by comparison to my offset is a lot of stuff
That blows my mind that the jr can take on a brisket. Just shows even more how good of a value it is. Will you be reviewing the Karbon steel series that kamado joe recently released?
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
yay more joe jr videos!!
missed the little guy
I wouldn't have thought it possible until I saw you do it. It's a more extreme version of how I fit a packer on my KJC1 where I drape it over a rib rack. I keep thinking I'll pick up a Jr some day when they're on sale for around $299 or $250. Seeing this gives me some confidence that it will do a lot more work than simple quick cooks like weeknight burgers and steaks. It'd be cool to see you do a series of Jr vids called "Will it fit?" where you try increasingly challenging cooks on the Jr just to show how capable it is.
I would have lost a bet before trying lol
Nice video James! I love that you always are pushing the envelope and trying new things!
Thanks so much!
What a surprise. Never would have guessed that would have worked. Now only if KJ would release a joetisserie for the Jr. Would be killer. For me in the past it was always beef ribs on the Jr. Fit perfectly and are a shorter cook than brisket.
That and a divide and conquer rack
@@SmokingDadBBQ The Kamado Bono Minimo has both rotisserie and divide and conquer accessories that fit the Joe Jr, they might be worth checking out.
I love this channel. Never afraid to try the unconventional.
Thanks
Ahh! The mighty Joe Jr. So happy you did this experiment. Something I would love you to try is an experiment with how you do your Brisket on the BJ and then doing another brisket with more dirty smoke up front. I tend to do a similar method if your indirect setup (the old version) but when I’m ready to put the slo roller top on and the deflectors, I add a couple of chunks of wood on top the fire itself for some dirtier smoke. Mad Scientist BBQ and others did videos on not having an entirely clean fire in the beginning to impart smoke flavor. Would love to see you do this experiment.
That was a good looking brisket. I would have never even considered putting a brisket on such a small grill.
EXCELLENT presentation ! I've cooked a full packer on my KJ by cutting it in 2 pieces. a ~1/3 & 2/3. The flat is about 1/3 & the connected flat + point. I use the additional accessory top rack. I do trim part of the 'tail' end of the flat as well. Another time I separated the flat from the point and used the additional 2nd story rack as well. I've not tried your method shown here, but will in about 2 weeks when I have a scheduled cook.
Let me know how it goes
Great video as always. So funny Just did a 9lb brisket this past weekend camping on my KJ Jr but used a cooler and vac sealed it and sous vide to hold it for 14 hours was one of my best ever made
Awesome idea! In a big SVer but noobie smoker- love the combination of both methods!
My father was in the merchant marine in the 60’s and brought back a full size Kamado from Japan like sixty years ago - Had many wonderful bbq meals from that great piece of ceramics !
Very cool!
Great Joe Jr videos James and enjoy following along with your different cooks. Love small cookers and awaiting my Joe Jr from Costco. At 399.97$ Canadian with a cover, it is a steal! Love the challenges it brings to make great bbq. Gonna be a great addition to my Weber Jumbo Joe, Traeger Ranger and Masterbuilt Gravity 560.
Just goes to prove if there is a will, there is a way. Well done on making it happen. Going to have to try the 7-7-14 hour method on my next brisket.
Why did I watch this on a diet? Now I urgently wanted 4 bottles of stout and half a brisket!!
Hahaha it’s keto before the sandwich
@@SmokingDadBBQ Only steak on Kamado Joe! No sandwiches!
Another great video, James.
Thanks for watching
Good stuff James. I guess it's not the size of your smoker, it's how you use it ;) 🍻
Haha I wanted that for a title so bad lol
I do full brisket on my Jr by cutting it in half & putting the flat on the top rack & point on the bottom.
At about 8 hrs I wrap it & add more charcoal.
I've thought about finishing it off on my gas grill
I might give the oven method a go
Great video James, as always. Just starting out with my Kamado joe jr and loving it! Much thanks to All knowledge that you share, so valuable.
Wondering have you ever put a high-water-contain fruit like apple in long or overnight cook to keep the doom moist? I couldn’t fit water tray in jr so I put an apple instead then the result is pretty good
thats a really good idea, hadn't thought of that
@smokingdadbbq Great video! What I have learned learned about cutting technique when slicing is that you should use the length of the blade with long strokes and with as little preassure as possible. Let the knife do the job. You'll get less tear and a finer slice that way.
Thanks. I tried but this one section was near impossible to not tear. Once I got past a few inches of that it sliced perfectly elsewhere
Mad Scientist BBQ just did a video doing a Brisket on a rotisserie on a pellet grill. They said it turned out awesome. What are your thoughts on doing on on the Joe Tisserie on a KJ Classic or Big Joe?
I did beef ribs direct last year here - th-cam.com/video/kaW_BxHh6_8/w-d-xo.html and loved them
That sandwich was beautiful!
great vid... Would you need the 225 in the oven or could you start the hot hold when the brisket is about 170 and just leave it much longer?
So cool James! Maybe I should have made you use the Joe Jr when we did battle!!!
What kind of oven do you have? I’ve never seen one that allows you to do temperature adjustments like that. Great videos!
First ChefSteps, now Guga... everybody's doing yakitori. Would love to see how you tackle it!
I seperate the flat and point before cooking. It fits great and I think it is better due to getting more bark on the surface area and I can tailor the cook to each different piece of meat. Your thoughts?
13 pounds you got it in Canada ca we just say 6kg
Colleague was just complaining he couldn't fit a full brisket on his Kamado Joe Series 1 and I told him to check out your channel see how its done. Now this video released and has me dying; this is awesome! Great job, that looks amazing!
Lol classic would be like a stretch limo in comparison
Awesome vid! I’m in London ONT and have tried to find that wagyu talo where did you find/order it?
I have used cross border pickups and or picked up in buffalo as were only 40min away
Stand a brisket on its side and curve it around like a rack of lamb and attached the ends together and smoke it, I think you will find an interesting difference in the way it smokes , and it will fit on smaller smokers
James, what is the height on the table you have the joe jr on? Trying to set our up on something and still use the stand without having to cut a whole in our butcher block top ! Thanks eh
Love this, I have learned so much from you!
Awesome! Thank you!
Awesome!! I have done 8 hour pork butt cooks on my Jr. never considered a brisket.
Me either. Shocked
Great video. Only one thing lacking. The dog taste test. Seriously? You didn’t give the dog a taste? Even wagged his tail for you as a sign of approval. 😊
This is so cool! Is there a reason why you didn’t use the sloroller double indirect 2.0 method? I can’t remember if you borrowed the classic sloroller or if you owned one.
Hey James, first off, great video as always. I'm impressed with you doing different ways of using all your KJ's.
Have a request for you. I just saw a video from Mad Scientist doing a brisket rotisserie style in a gas grill. Watch the video and see if something like that can be done with the Joetissere. I think that would be awesome with some adjustments of course.
Thanks, here is my JoeTisserie beef ribs from last year - th-cam.com/video/kaW_BxHh6_8/w-d-xo.html
@@SmokingDadBBQ just saw your video. I will definitely be trying that. Thanks
I prfer the blaze kamado, its made in usa in Louisiana. It's a cast aluminum smoker that is like 2"thick and has not proprietary seal between the top and bottom of the smoker. The blaze has a to 45° angles that match up together perfectly like wood floors.
i would like to try that grill but still licking my wounds from thinking buying and selling offsets to make videos was a good idea
Hopefully you see this but the purpose of the double indirect is so that the fire will burn hotter. So do you change the cook temp so instead of 250 350 is that the idea ?
Anyone have a link to that Bricx wood chunks on amazon? I’m not able to find it.
clevelandwhiskey.com/smokerbricxdotcom/
Great to see you pull out and dust off the jr. It’s my go to 90% of the time
I have been missing it, reminds me how much I like it
Who else was thinking, fat guy in a little coat?
Or more precisely, big brisket in a little Kamado. 😅😅
Hahahaha exactly
Please, make a comparison between Kamado Joe and Vision Grill. Thanks a lot!
I emailed them and they never responded
Knowing your cooker and skills paid off.
Much appreciated
Nice cook, nice video.
Thank you so much 🙂
How would you cook a full Kamado Junior of Chicken Drumsticks?
How does your kamado have a silver and bigger air vent on top?
thats the smoke ware cap third party
Oh nice thank you!@@SmokingDadBBQ
I have a Big Joe 2 and I can never get the wood chips in the ash tray to work. Any thoughts on why that might be?
Love it!! Question- when you jo Jr what is it usually perfect for?
It’s great for mid week cooks, side dishes, small meals and travel short distances
@@SmokingDadBBQ what is a mid week cook?
@@tlc2011jlc small quick things like stuffed chicken breast etc
There's just way too many accessories necessary for the komodo stuff.... I'd go crazy managing all those parts n pieces!
ha its a lot for sure, this isn't necessary what i am doing a you can use the stock single deflector but even that by comparison to my offset is a lot of stuff
That blows my mind that the jr can take on a brisket. Just shows even more how good of a value it is.
Will you be reviewing the Karbon steel series that kamado joe recently released?
Do a baby pig lu owwith yhe poy and all