Kamado Joe SLoROLLER Brisket + Beef Tallow
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- เผยแพร่เมื่อ 30 พ.ค. 2019
- This week I fired up the Kamado Joe Classic 3 with the SLoROLLER and the iKamand to cook a 14lb prime grade beef brisket. I also trimmed 2.5 pounds of fat from this and converted it into beef tallow. If you were ever wondering what you could do with all those fat trimmings from your brisket, here's the answer!
#KamadoJoe #Brisket #BBQ
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I just enjoyed the term “Engage the iKamand”.
Thanks for showing us how to make tallow. I have always tossed that fat, not anymore! That classic 3 looks nice but I'm still doing good with my KBJ.
That is one of the best looking briskets I've ever seen! Forwarding to one of my friends who's on the fence about getting a KJ. If this doesn't get him, nothing will! Great job and great info as always, John.
Did he get it?
Great Video!
Yet again an great video, if I understand correctly the SloRoller can be retro fitted to an Classic II? If so, could you let me know when this item comes available and what the price will be ?
Prime grade!!! Less than 3% of the nation's herd can be considered Prime. Congratulations on getting such a highly sought after piece of meat from Sam's of all places.
Thanks for opening my eyes on beef tallow......
Hi John,
What do you think about placing wood chunks at the bottom underneath charcoal? Many recommend that.
Hi John, great video, thanks for posting! Where did you get your gloves? Would love a pair!
I have tried the Ikamand and I am not a fan. The problem is when the ikamand isn't engaged its blocking the air flow at the bottom of the grill. So i find that the temperature thoughout the cook fluctuates to much. Do you have any suggestions?
Not convinced the sloroller made any difference, the smoke ring looks about the same kind of smoke ring as the normal heat deflector or a little less?
You don't let the fire go out first before you put your heat deflector on or does it matter?
Looks awesome!! I have a Big Joe ii! I am smoking a small brisket 6.5 lbs before trimming, any idea how long it will take to smoke it at 250 degrees??
What kind of rib rack is that?
When can we get this? BBQ Guys had it on their website, but they contacted me after ordering to tell me it hadn't been manufactured yet. :(
If you cut the fat into little cubes the process goes way faster and I never add water, Also he could have gotten about 6 times as much fat to render off than he did.
That looks awesome! Where did you have the pit probe? Looks like the wire was going up the back of the lid? Where and how is it attached?
Thanks for all the great ideas!!
Can you please show this set up sometime in a future cook?
How many hour total ?
It would be really appreciated If you could make a chart with the different positions of the Kontrol Tower and the relative temperature. It would help very much.
Example: Kontrol Tower line 2 and bottom vent 1 inch = *** temp
There are so many combinations and several things can effect it including how many starter fires you begin with. I cook year round so cold weather changes my settings as well. I marked my lower vent with 1" marks which gets me close for 150 250 350 no matter what and adjust the top
Great video John - Thank you ! Did you have to add more fuel or wood for smoke during this entire cook, or was the original fuel load good for the full duration? Thanks.
@@KamadoJoeGrills will the divide and conquer on the classic 3 fit classic 2
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Thank you so much, you really help me out!
When are you supposed to wrap the brisket in foil? is 170 the target temperature, why is that? also, what's the end target temperature? thanks!
You usually foil wrap or butcher wrap when it starts to stall out. Anywhere from 150 on really. Target temp to start checking for tenderness should be 197-200 IMO. Everything starts breaking down around 195.
What's the advantage to the SLoROLLER over the diffuser plates
They are pretty quiet about it but they occasionally say it gives better smoke and heat confection like a oven instead of just diverting the direct heat. But that only applies to the gen 3 models where they changed they entire shape of the grill inside and out. Gen 1 and 2 can not use the slow roller or benefit from it.
Read the FAQ on the SloRoller here.
www.kamadojoe.com/accessories/specialty-tools/sloroller/
Also, I own a KJ2 and KJ3 and can so far tell a difference in the quality and ease of getting a smoke ring (i know its only visual but still rewarding). I've also noticed more even and faster cooking than without the SR.
Check out John's SloRoller chicken video. It's perfectly and evenly browned and he says its the crispiest skin he's been able to achieve in a kamado.
I'll be trying a whole chicken on mine tomorrow to see if I can duplicate the results.
You can also go the the Desora website and see more info about how the SR works.
For Josh.
KJ has several videos talking about it but the customer is the real world voice and theres just not a lot of owners with it to give their opinions yet.
Also, in the same FAQ section on the KJ SR web page, it says : "Does it retrofit my KJ2, BGE, etc? Yes. Each insert is designed for the common kamado grill plate sizes i.e. 18” and 24”.
It may not perform as well as in the Classic III and Big Joe III. The insert is optimized for these smoker shapes and sizes."
@@hicksta1 John has said on this very channel that the slo roller doesn't fit the gen 1 or 2 models yet but they are producing a version that will in the future
I have it resting in the cooler. I need to take half Of it to a friends house tomorrow. Should I slice it when I take it out of the cooler or should I leave it whole?
Kimberly Woolsey leave it whole.
DROOL 🤤
I just got my Kamodo Joe 3 delivered today! I set it up and can't wait to use it. Brisket is going to be my first cook. This is currently the 3rd grill on my deck right now, but I've been reading mixed reviews on the iKamand. I'm not one to skimp on accessories at all, but is it worth it to buy as a first time charcoal griller or should I just practice getting the temp right without it? I have probes and an instant read thermometer as well. Thanks for the video as always John.
@@KamadoJoeGrills Thanks for the quick response John. I appreciate the input.
I agree with John. Learn your grill first. Give yourself plenty of time ahead to slowly get it up to your target temps. If you overshoot your in trouble. Then The i command can make it easier but it's not invincible so it's a crutch you shouldn't rely on entirely. Bbq is the love and soul of cooking not just having good food but enjoying doing it.
$50 for a prime brisket is a damn good price.
Pllleeaseeee tell me where I can find that in NY
@@impact2187 I'm in NJ,dam if you can find that price by me. But not unless you have a butcher shop by you
@@impact2187 I'm in Western NY and finding a prime brisket for $15 a pound is exceptional.
That price is really cheap for all that brisket meat. $50
Y didn’t u separate the flat from the point
What kind of rib rack is that?
Just noticed it is not a rib rack. It has a center. I picked up this one.
www.amazon.com/dp/B00TSS5YJM/ref=cm_sw_r_cp_api_i_ART8CbRWRFE1S