How to make the PERFECT BRISKET every time! Kamado Joe Brisket 101
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- เผยแพร่เมื่อ 12 ก.ค. 2024
- Every Kamado Joe brisket tip & trick in one video from my decade+ of cooking Kamado briskets packed into one video guaranteed to help your next Kamado brisket be your best yet.
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Chapters
00:00 - The wins & fails that got us here
02:09 - Brisket game plan
03:07 - Brisket prep secrets that guarantee better briskets
04:43 - how I trim brisket
05:49 - free tallow from trimmed fat
06:15 - overnight dry brine
09:41 - New Texas style dry brine rub recipe
12:58 - Inject the flat with its own fat
13:44 - The best grill setup for brisket
17:20 - Build a clean burning fire
20:42 - Using probe data to adjust your plan
22:36 - How to add smoke all day
24:05 - Why the foil boat was made for Kamados
26:35 - How to rest your brisket
29:20 - Work back schedule
30:34 - Results and taste test
Got a DoJoe? This New Brisket Method is a game changer - • THIS Kamado Joe BRISKE...
Check out my NEW long hot hold inside the KJ using the left over heat - • I Let My Brisket Rest ...
#SMOKINGDADBBQ #Kamadojoebrisket #brisket101
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I love how it tastes so good you can't suppress a chuckle. Great video, thanks!
Excellent video James! Probably learned more from this single video than any other brisket video I've ever watched. You really have come a very long way in your Kamado learning curve and we all have greatly benefited from you.
Awesome, thank you!
James, i have been watching your segments for only a short while and each one is better than the last. You deliver information in an easy to understand and executable manner.I was a professional chef many years ago but now cook a great deal at home. Recently I started to use my kamado joe. I am attempting my first brisket this week but only after listening to your “how to smoke a brisket”video did i actually feel confident that i will smoke a great brisket. I am now a fan as you can tell and will keep tuning in- thank you, Harry
Thanks, good luck!
Not only is this one of my all around favorite channels, it is by far the most informative Kamado Joe channel out there. Well done sensei James, you are a master of your craft!
wow, thanks!
I'm really amazed James, I've been cooking on a grill since I don't remember when, but your videos, tips and suggestions are really on a next level, the way you put the content, the way you explain things and adding your extent years of experience on this matter are on a next level, this is not just a 101 video class is a MASTER CLASS on how to do things right the first or your 1000's time on a Kamado, when I started on BBQ cooking there where just traditional grill's, the Kamado's as you already mentioned and experienced yourself is a whole diferent style of cooking and there's nothing better than an experienced and charismatic "BBQ SHEF" on this kind of cooking like yourself to help us all (novice & experienced ones) to get the best of this treat on our lives that we call outdoor cooking. Please keep all that good work, so that all of us can benefit from it...... THANKS
One of the best videos you've put out James. Very detailed, but most importantly explaining the WHY of what we are doing. It's straight forward to follow a tutorial but to understand it's purpose gives us the knowledge to pivot and make adjustments. Keep up the great work, can't wait for more content!
thanks so much Neo.... added a few more new tidbits into todays pulled pork as well, hope you find it helpful too
I did just as you said. I watched the video numerous times bcause this was my first brisket to cook... ever... not to mention on a Kamado Joe smoker at that. It turned out perfect. Thank you so much for taking the time with such good detailed instructions.
Glad to hear it turned out great!
Dude! This video is ON POINT! I have used this method 3x so far! Always amazing!
I followed your directions and made my first brisket. It was delicious. Thank you!
This is required viewing in you own a kamado cooker. Big thumbs up! Appreciate all the work to show it from store bought package to finished cook. Outstanding!! Thank you!
Thank you so much 🙂
Thank you for checking on the drip pan hitting the grate. BTW this past weekend was my first brisket smoke, I followed your brisket 101 steps and it came out perfect. Thanks a bunch
Great job!
Always delivering the great info. Keep up the great job James.
I appreciate that!
OK James....I asked a question earlier today on another video....please disregard as this answered it perfectly!!! Thanks for all you do and the time you spend in putting these video's together!!
glad to help
Your best video yet. Very informative but not overwhelming. It encourages me to try a brisket again. First go round wasn’t so great.
Glad it was helpful!
Great segment and lots of detail! My latest try, rub overnight, smoke until 150, sous vide at 155 overnight…. Spectacular! Now I have to try with a tallow injection!
Great job!
Excellent video... I learned a lot and the brisket at the end looked amazing!!!
Using this double indirect method with my Weber Summit today. Running at 275 all day long. For my second “heat deflector” I’m using a couple ceramic half moons on my main grate and the Weber extension rack to hold the brisket. Thanks for sharing this!
Hi I also have the summit kamado. Do you think that double indirect with the extension rack makes a big enough difference for me to warrant buying the accessories? I’ve also wonder about using the only fire cooking grate with ceramic heat deflector made for
The 24” kamado Joe
Doing my first brisket this weekend thanks to your help James. Got it on the grill by 5:30am and it's already at 165 / boat time at 9:30am. Seems fast but now I'll hopefully have longer to rest it. Guess it depends on how long the stall is. Thanks for all your guidance!
Hope it was great!
An excellent review, James! Looks fantastic!
many thanks
This instructional is legit. Made my first brisket with it today on my Oklahoma Joe Bronco. Made a similar setup using the large charcoal basket, diffuser, lower position cooking grate, pizza stone, drip pan, then top cooking grate. 17 lb prime minus 3 lbs trimmed fat, 9 hrs 11 min cook time. Turned out just as tender and juicy with consistent bark all around. Thanks for sharing!
Cheers Raymond
Excellent video James really like the dry brine combination and that double indirect sounds intriguing.
So good
I love your videos. Thanks for working hard to put out great content ! ! !
Thank you
I found the Oxo cheap hand-cranked pepper mill did what I needed, which was to grind large amounts of coarse pepper without destroying my tendons since it's a crank action instead of a wrist twist. Less than $20 IIRC and it's the first pepper mill I haven't outright destroyed while making brisket rub.
No more wrap. Came to this same conclusion myself because I desire more bark. So happy to see you ending up there as well. Thank you for all this great content!
Thanks, cheers
James, extremely great! I'm ready to do my first brisket on my Classic 3!
Hope you enjoy
Thanks for this awesome video James. Really appreciate your passion. Learned a lot from you and your videos. 🙏
Nice towel by the way 😉🌈
Thanks 👍
Hey James I have been waiting for this one...my brisket is should be delivered tomorrow and will be giving this recipe a go...thanks
Hope you enjoy
I've had a kamado for years and ive learned more from you about dialing in temps in just a few video than I ever have before. Turns out I'm using way too much fuel and not letting the dome get heat soaked enough. Time for some trial runs. THANKS!
James, thank you. So many super tips I killed it on my first try on a classic. Full brisket from Costco. Went with "choice" because, hey, first try. Rendered the tallow after the trim. Injected. Dry brined overnight with Killer Hogs TX Brisket rub. (I am not hip enough to make my own rub!) Used the divide and conquer with deflector on the bottom and the Komaod pizza store beneath the brisket protected by a drip pan. No room for water. Fat cap up! Meater probe told me 200 degrees at setup Got there in about 5 hours at a stable 300 degrees. Did the boat after 3 hours and a little spritz as suggested. Set it up wrapped in foil and beach towel in a cold oven for 3 hours, no cooler handy. Your tip on how the probe should feel like butter was also very useful. The result, as promised, perfect!!! No burn or dryness on the bottom. To my fellow joes, be fearless, listen to James, if I can do it, you can do it.
I used this video for every part of my cook today, very much appreciated for your details with all ur trial and errors to make such a complete Komodo guid…
I pulled off my first brisket. 13.5lb on Classic II, with slo-roller. I placed the heat defectors in lowest section of divide & conquer rack, then jammed slo-roller into divide & conquer rack, then made a foil drip pan sitting on roller top (about and inch to work with). All in all, It worked, thinking gen III definitely a better fit for this set up. nevertheless the brisket was almost perfect, bottom was tough to cut, used the foil boat from 170 and on. Nothing but compliments, “how did u get the bark so perfect etc… so tender…”. But all I could think about is my next cook and adjustments to temp to avoid scorched earth bottom. 😂…. Did ribs and pork shoulder last week/ absolutely perfect results. Thanks for ur videos….
Hi James thanks for sharing all your tips to a fantastic Brisket well done.
Glad you enjoyed it
I did a brisket for family Easter. I followed your method 98%(no butcher paper, out f stock, and did not inject talo. I will next time! It turned out perfect (my family’s comments) and they are a tough Texas crowd. Thank you!
Fantastic!
Bought my Kamado joe classic today! Can’t wait to try a brisket!
Hope you enjoy
Second vote best video James very thorough! Cooked many briskets but learned new tips like rest time should be longer. Thanks again
thanks so much, glad to help
Excellent guide to making backyard brisket. Very well thought out and executed. At the end, it truly looks way better than the brisket Franklin made on TH-cam on a small offset smoker.
Thanks!
My Costco brisket is currently sitting in it's foil boat with your rub recipe all over it. Costco had Wagyu for a lot less than I thought it would be. I snatched it up thinking I shouldn't miss this chance. But I really had no reason other than I'm totally geeked about learning to BBQ. So I'm celebrating the fact that it's Wednesday. :)
Hope it turned out well!
@@SmokingDadBBQ It tasted great, but not sure Wagyu is double the flavor for double the cost of a USDA prime. I think I'll stick to prime. I also did have an issue with the bottom cooking more quickly than the top. But flavor wise, everything was great. I totally remembered the next day that I needed an air gap between the drip pan and the conveggtor to buffer the heat coming from the bottom. I suppose I need to do another brisket just to see if that was the issue. :)
Hi James, I did this cook today and it was my first brisket to turn out fantastic. I had tried another method, but this one was much easier and almost fool proof.
I wanted to pass along a tip I did for double indirect on a Big Joe 2. I put the deflector plates on top of the KJ Ash Basket, and then my cast iron griddle on the low divide and conquer setting, followed by a small cooling rack to put a disposable drip pan on top of , had to go with a BGE branded pan because it was low profile enough to then do the accessory rack and then the standard grill grates on the upper divide and conquer setting. Viola…double indirect on a big Joe 2 with no slo roller.
Finally, James, I screwed up the courage to do a 15 lb packer brisket to feed my guests. Despite the unrelenting rain and drizzle outside , I followed your instructions from start to finish (minus the tallow injection - basted instead) and it came out wonderfully. The guests raved, did their best to finish it off - simply too delicious! Thanks for once again for your guidance!
Tried this yesterday and it worked great - thanks!
Great to hear!
Great Resource ! Great Work !
James: I’ve always enjoyed your videos but this one is EXACTLY what I’ve been looking for. Will try all of this on my next cook. I don’t have a slow roller but am thinking maybe a pizza stone for a second deflector layer. Also, I never find briskets with a flat as thick as the one in this video. I’ll keep at it 👍🏻
thanks so much, this was at the bottom of the Costo pile
I love your 101 videos. I have a way that I organize recipes on my computer with keywords. This and others like it get tagged "Technique" so I can find them quickly when needed. A huge asset!
Glad it's helpful!
Great summary of all your accumulated wisdom. The best cooler to rest a brisket is the 24 can Coleman party stacker.
right on, will check it out
I bloody hate the taste test because I'm never actually there to taste it with ya!
Amazing video! As a new Kamado Joe owner I can't wait to try this out!
Followed your instructions. Used two sets of half plates. Took an hour to light the charcol and get the Joe at 300 degrees. The cook took about 4 hours. The brisket was about 5 lbs. It came out very well. Thanks for the instructions!
Glad it helped
John - may I ask what quantity of rub you used on your 5 pound brisket?
@@ronalddefoe574 I used James' salt and pepper recipe with Garlick. I had some canned rub containing thyme, salt, pepper, garlic which I have used on chicken. It worked out well. I looked for Lowry's but could not find it at my grocery store. I sort of think a steak seasoning rub will work just as well.
I live in Texas and wanted to make a brisket that would rival the best BBQ restaurants. I followed your instructions, but had to be a bit creative as I do not have a smoke roller. Instead, I used the heat deflector and accessory grill rack and used a heavy stoneware plate as the secondary heat deflector. I cooked fat side up and the brisket was perfect. The family was delighted and commented it was absolutely as good as some famous local Astin Texas BBQ restaurants. Thank you for your techniques!
Hey James... I know you love your slo roller, but not all of us own one. Some videos and tips for using the Joe without a slo roller would be nice too. :-) Doing a point only brisket today, and will be doing a Montreal smoked meat cook next weekend with your tips using the flat only. :-)
Have you ever had any issues using the double indirect in a Series 2 - or just any model without the slow roller? I feel like the lower heat deflector kind of chokes the smoke a bit because it's so close to the fire. Thoughts?
I followed this over the weekend for my first ever brisket. It was outstanding, so thank you very much. I almost wish I had experienced doing an average brisket first so I could really appreciate/notice the benefits of all the great tips in this video lol. I think mine still could have been slightly better - reason being, I may have used slightly too much rub, and also, the joint was a lot smaller than the one in your video, meaning less of the beautiful tender meat in the centre.
Loved the resting technique, couldnt believe it was still warm 3 hours later 👍👌will do it again with a much bigger piece of brisket next time. Thanks 👍
how long did yours take?
@@daviddraper5166 sorry can't remember exact time, but it was 5 hours ish before resting.
Glad it helped and hopefully you've had a chance with a bigger brisket since!
I must say, I have a Minolith Kamado Le Chef which is similar to a big joe though doesnt have the slow roller.
I have tried brisket several times before with both good and ok results, but I tried your double indirect method yesterday using my heat deflectors and a pizza stone and it was the absolute best frigging thing I have ever produced.
Thank you. Honestly, just insanely great result.
hearing stories like this makes me happy
you are right, whilst much less efficient (i think i used about 3/4 basket of coal over 11hrs) the smoke flavour was far superior. I'll call that well worth it especially since i cooked 2 whole briskets (about 8.4kgs of meat in total).
Great stuff, thanks for the awesome tips and keep it up!
Hey James!!
So I have to thank you for all of your videos and this one in particular!! Last week I received my KJ big Joe III - now I admit I have experience with Kamado style cooking as I’ve had a Broil King Keg, cooking on a KJ - especially this monster of a grill is new to me!
I did burgers for my first cook just to break it in, but for my second cook I threw caution to the wind and followed this recipe and did my very fist full-sized brisket (ever! Only did small partial ones on the Keg)
Now I didn’t do the injection cause I didn’t have time to make the tallow, but I followed the rest of this video and BOOM!!! One AMAZING brisket came off that grill!!! I need some more experience in trimming, but I could NOT be happier.
It probed like melted butter all over and jiggled like a plate of jello!! And you should have seen the smoke ring!! Double indirect ALL the way!!!
Kamado Joe should bundle this video with every new grill.
Amazing work, and I appreciate how you share your experience. Thank you!
How long from start to finish did it take? Thanks
@@davidgervais3893 the cook time ended up being about 7-8 hours, not including the the setup that took about 45 min to an hour. I really was being careful to make sure the temp was stabilized before I put the meat on.
I’ve now done 2 briskets (third on is on right now!! Haha) and both seemed to take within an hour of each other 8-9 hours for a 17lb (before trimming) and the one above which was closer to 14lb
I have a 12lb on now and I boated it a bit too early (my thermometer must have been in the wrong spot cause now that it’s back in it’s at 160 not 170 - hopefully it still works out)
Thanks for the quick reply Dave. I suspect the cook is the 8-9 hrs + the rest. I typically start the evening before at 225f, which takes about 18hrs + rest. Can’t wait too to try this method. Thanks again.
@@davidgervais3893 yeah! That’s before rest, sorry. I generally try to time for a 2-3 hour rest
@@davehicks007 thanks Dave
James - you have taught me so much since I became a KJ owner and I'm very grateful. One question...do you have a video with guidelines on rubs? I do a lot of 3-4 pound chuck roasts so it's quite a bit smaller than a traditional brisket. A guide of amount of rub per weight of meat would be awesome! I used your "perfect pulled pork" guidelines with superb results and want to try the same on a smaller beef roast. Maybe I'm overthinking this and just need to ratio the weight of my cut of meat to yours?
Definitely gonna try out skill share.
I LOVE YOU 101 series!!!!!
thanks so much, pulled pork is up next
Can’t wait to try injecting my next brisket, that looks amazing!
Good luck!
I agree with everyone’s comments that this is best brisket video, at least for my needs. Follows this exactly for Super Bowl prep of 11lb brisket. Best I’ve ever made. Tender. Juicy. Beautiful bark.
So glad to have helped in your success
Thank you James! Finally worked up the courage to try a brisket and this helped me absolutely nail it on the first attempt. The party guests now think im a pit master 😂
right on!
great video man, although i only have the joe classic, which i couldn't fit a 17 pounder on, i just modified you methods for use on my traeger. i have never cooked a brisket fat side up or injected it before, and it is game changing. I made the most moist brisket i have ever made following your steps! thanks man!!!
Just a quick tip. I’ve wrapped a brick in tinfoil and put the brisket on top of it. After an hour or so it shrinks enough to properly fit !
Woo! Pulled a brisket out last night for today - perfectly timed 101! (although there is no 101 about this. It's a masterclass in it's own right)
Let us know how yours turns out👍
how was it
Okay - flavour - off the hook amazing. I did a point only though, no flat (weird cut from a hutterite colony)
It was dripping juice (didn't seem like it was boiled in fat which was nice. Proper timing on the boat) so fat was starting to render really nicely. Overnight dry-brine and the fat trimming render down
and injection was crazy good.
My honest mistake here was not using a deep-lip drip pan. (I used a low lip pizza pan with tinfoil) and when I moved it to drain it, the fat somehow bypassed the heat deflectors and went straight to the smokeshow that is the slö-roller plate. So there was a solid 15 minute point where I had to remove the brisket, wipe off and burn off the plate... so for the rest of the cook I was back to struggling with Clifford the Big Red BBQ that refused to go below 350°.
TL:DR - End result - flavour was astounding. Juicy as all get out. Crust was ridiculous. But I shanked the tenderness a bit to be honest. (My fault) so I could have done better, but still one of my best briskets (family confirmed)
Thanks James!
As I live alone, I opted for an Akorn Junior. This makes me wonder whether I can squeeze a double indirect system on that, say with the smoking stone in place and an empty foil drip tray with a pizza stone on top and the grill grate in a slightly higher position. I have all the kit I mentioned so it has me intrigued!
Also, definitely going to get myself a whole British Wagyu brisket later this year, split the flat from the point and smoke them both up on the Akorn Junior.
Thank you for the "What", the "Why" and the "How" in your videos. They are really shaping up to be brilliant.
Good stuff, looks like a great brisket that anyone would be proud of!
thanks Jake
That looked amezing, now i have to look for one over here, been to long that i did a proper Brsiket.
Good luck!
James. Nice lesson for all!! Well done brother!
Thank you kindly!
Great video. I first smoked brisket on my dads egg, and struggled at times. I moved to an offset smoker I made, and made much better brisket as one would expect of an offset. But I think I may want to smoke briskets on a kamado again one day, for the convenience.
Some really good tips, like sneaking in a piece of wood in the ash tray. Very smart way to get some more smoke in.
One issue I personally see, when you opened the kamado up for that first spritz, there was like no smoke. I feel like you needed more wood. Although that's one issue all together with smoking in kamado's, is that you don't get all your heat from wood. So you just don't get as much smoke. But I still think you could've maybe gotten more smoke than you did.
Thank you for this! I have a pizza stone that I will start to use as an additional diffuser/baffle for heat. Excellent Idea thank you for sharing! I've done some terrific briskets but have experienced some crisp/overdone bottoms.
good luck with the pizza stone!
Great tutorial on the art of brisket. Worked for me numerous times. Doing it again today but with a much smaller brisket and wondering how I make adjustments as such. I guess the proof is in the probe test, if it falls in like peanut butter then you're done!!
absolutely
Excellent video!
Thank you! Cheers!
Thank you great video. RE the black pepper problem, you can always get a cheap peppermill and attach your 12V drill, can save you 200 from that Ferrari of a peppermill. Thank Alton Brown for that one.
Superb looking brisket.
Thank you so much 👍
And i have to add James is best. Thank you again.
much appreciated
Can't believe you can leave that outside without the dunny budgies flooding in on it! Trying this method tomorrow but will definitely have to bring it inside. Love your videos, they have fast tracked my learning significantly. Merry Xmas to you and all the subscribers
Glad I could help!
@@SmokingDadBBQ Sorry to bother you but can I ask what the ambient temp was when you rested it? It's a 104f outside at the moment and 75f inside so trying to determine "pre" rest time based on this. Brisket now at 168f and about to foil boat it. For any aussie subscribers I'm adding Jam wood to the kamado later on to smoke some duck fat potatoes
I love this guy. I learned a lot how to use kamado. Thanks man. Btw your video changed to commercial movie.
thanks so much, what do you mean commercial movie?
Dang.. you are an artist. Great job.
Thanks!
I use a lot of pepper and I started using a old manual coffee grinder to grind my pepper. Easy and fun way
I followed this process exactly and it produced the best brisket I've ever had. It was a crowd pleaser for sure. The hot and fast method with an open top foil boat wrap produced an incredible bark.
Great to hear! Way to rock it
Looks stupid good. Awesome cook
thanks so much
I always face my brisket in the direction of the moons trajectory at that time of year. Works a treat.
haha
Great video. I'm going to start this today. How long was the overall cook? And do you need to check it every couple hours?
WHOA! That's a beauty!
Thanks!
haha funny, I'm currently preparing a brisket based on your previous videos. Thanks Smoking Dad!
Good luck!
James, always nice watching your videos. It would be helpful (for me) if you could put in some times and days of cooking time.
ha too funny, thursdays pulled pork has this exactly
I once had an authentic vintage 1960s Japanese Kamado I got from my friend's backyard. A Japanese family moved before he did and they left it. I never used it because it needed a llot of work to get it back to working order so I gave to my brother.
Thanks James! Just about to wrap my Easter brisket and it looks and feels just about perfect so far.
One important detail from a previous video that you omitted: Make sure you clear your FTC towel with the wife! 😂
hahaha yes this is VERY important
Crazy good!
Appreciate it!
Hey, I love the video. I just bought my BKJ and excited to cook on it. Will you do like a recipe description, and include the cook times on it so I can write it down to start my cook.
Thanks for the tips! I just got a classic 1 a few weeks ago for my first grill. Looking forward to smoking my first brisket on Friday. I don’t have a 2nd set of deflector stones so I’m going to have to do 250 for however long it takes. Low and slowwwwww
Good luck!
If you have a pizza stone, then you can still do double indirect without the slo-roller. Just put the deflectors to the bottom holder and the pizza stone to the X-rack above it.
@@bsajtos just came back to this video, thanks for the tip. I have since gotten a pizza stone so I’ll use that this time too.
up early for a brisket cook. just rewatched your fire setup. you touched your thermometer at some point and it jiggled! tighten that up! 😂
hahah did today
Brilliant series of videos! Much appreciated!
Are you planning a beef ribs one….? 😀
Please. 😀😀
thanks so much.... i hadn't thought about it but i can do that for sure. pulled pork is up next (Thursday)
@@SmokingDadBBQ ohh pulled pork will be a good one.
Thank you for all your videos. I’d be lost without them.
curious which of the two grill blazer guns you find most useful? The two videos I've watched recently you've used the Su-V. Thinking about grabbing one soon. thanks!
Curious about the same thing. I can't really tell the difference between the two.
the torch is 2x as powerful nearly BUT both can start the fire just fine. The Torch is 1min, the SV is almost 2min to get the Big joe going.
I would do the torch if all you do is start fires... the extra length is nice if there are sparks, starting a solo stove, offset etc.
the SV gun is much better for actual searing of stuff, so if you plan to do that i would get that one and use it to start my fires in 2min vs. 1min
Love the content. I put a piece of smoking wood under the center of the brisket to avoid moisture build up that may need to be dealt with like you did.
i normally do that on overnight cooks but this would have helped for sure
do you literally put it under the brisket , or centre the smoking wood in the lump charcoal under the brisket?
I followed your directions. Apple (I can’t find peach wood) wood smoked brisket was perfect! I wish I could post a photo. Unbelievable taste, texture, smell, sensory overload.
great to hear it turned out!
Holy cow- so many knowledge bombs in this video! Can you do the double indirect by just putting on extra heat deflectors on top of the divide and conquer rack (in addition to on the bottom)? I don't have a sloroller but I do have extra deflector plates. Great video!
yes, absolutely... pizza stone works great
Firstly let me say you are my Kamado guru 👍
My question is, ok I cook the brisket, looks awesome. Whilst the meat is resting, do you cook sides on residual heat in bbq?
Could you or have you considered doing some complete meal cooking episodes?
Big fan from Tasmania 👍
Will add some more of this over spring
Big fan, you are my Kamado Joe Sensei!
Doing my first brisket tomorrow and this video has been my guide. I do have a question on the tallow. So I took my trimmings, added 2 cups of water and…two hours I still had undissolved fat in the pan. Did I do something wrong?
Great video
Thanks!
Love the vids,
Is there a problem with dry brining for 2 days instead of overnight? Also how long was time from when you injected the brisket to when you threw it on the bbq?
Thanks!
New Sub!! 👍 looks amazing
Thanks and welcome
Thanks!
Hi James, great video. One thing I didn't fully grok was expected time differences between fully wrapped vs foil boat.
Looking at following this method this weekend except I plan on wrapping in butcher paper. This should speed up or slow down the process,
Love your content. I have a kettle joe and i've been wanting a Big Joe 3 , or a Classic Joe 3 , not sure which one to go with as the classic 3 has less cooking space than the kettle. If you had the budget would you just go with the BigJoeIII and call it a day ? I'd use thhe kettle for day to day stuff and the BigJoe for stuff that takes more room... i also have a Tregger Timberland for big cooks for parties.. not sure what to do
Looks 100% better than 99% of the briskets I've seen!
Thanks
I made my first brisket yesterday with your recipe and tutorial. It turned out fantastic - looked like yours in the end and I imagine it tasted the same as well. I highly recommend it. I’ve only had the Joe for a few weeks but I look forward to using more of your recipes. Thanks!
Glad it turned out so well!