I Tried Aaron Franklin's Kamado Brisket Method and THIS Happened!
ฝัง
- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Go to sponsr.is/zbiotics_smoketrail... or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
_______________
Get Franklin Smoke here: amzn.to/3G5I1CS
Smokin' Dad BBQ video: • Kamado Joe OFFSET? I ...
Dalstrong Valhalla Slicing Knife: dalstrong.com/products/the-va...
Franklin Kamado Brisket Recipe (Summarized from his book Franklin Smoke)
- Trim and season brisket
- Modify kamado as outlined in Franklin Smoke book: amzn.to/3G5I1CS
- Smoke at 260 degrees for 3 hours,
- 275 degrees for 3 hours,
- 285 for 2 hours until the brisket reaches 165 internal.
- wrap the brisket in butcher paper, increase temps to 300 and keep cooking until 205 to 208 internal followed by a few hours resting down to 140 internal.
- See Franklin Smoke for full recipe and his ultimate brisket recipe. This is very truncated!
Steve's Modified Franklin Kamado Brisket method
- Trim and Season brisket
- Modify kamado as shown in video
- Smoke at 250-275 for first 5 hours, adding small wood chunks and spritzing every 30 minutes
- Increase temps to 275-325 for remainder of cook until brisket reaches 190-195 internal and fat cap is squishy and rendered (around 10-12 hours total cook time)
- Wrap in foil with tallow and clarified butter
- Hold at 150 for 18 hours
_______________
NEW SMOKE TRAILS BBQ RUB!
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/Smoke-Trails-B...
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one: • The biggest TEXAS BRIS...
Full step by step tutorial videos on Patreon for Hero Squad members: / smoketrailsbbq
_______________
JOIN MY PATREON:
/ smoketrailsbbq
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group: / smoketrailsbbqnerds
Instagram: / smoketrailsbbq
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/Smoke-Trails-B...
Texas Monthly BBQ Freak Hat: subscription.texasmonthly.com...
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): grillblazer.com/?ref=STBBQ
Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsupply.com
Dalstrong Knives:
- Valhalla Fillet (viking) Knife: dalstrong.com/products/copy-o...
- 14" Slicing Knife: dalstrong.com/products/gladia...
Gloves in a Bottle: amzn.to/3JQYXyt
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton Gloves: amzn.to/3YUCwyw
Black Nitrile Gloves: amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/3EwEe0M
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Typhur Instaprobe: bit.ly/45SBLdh
MEATER + & MEATER block: www.jdoqocy.com/click-1001514...
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/3kqz6Va
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
This video is sponsored by Zbiotics
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
- แนวปฏิบัติและการใช้ชีวิต
Go to sponsr.is/zbiotics_smoketrailsbbq_1123 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Thanks for the shout out Steve
Of course!
I just smoked two briskets side by side on my komodo joe... as I didn't have anyway to add fuel with it loaded that way I just put in a lot of fuel... and it lasted for the entire cook.... one thing I did was while slicing the meat I had a foil pan next to the cutting board with a very small amount of melted tallow in the bottom.. so I would cut several pieces to make a half pound... put the slices into the tallow and let the helper bag the slices into freezer vacuum bags and sealed the half pound bags and dropped them into the freezer... we ended up with 20 half pound bags of sliced tallowed brisket meat... should last the summer months.... we use the meat for different dishes... like brisket/eggs .... brisket taco... brisket barrito... brisket flajita ... brisket/rib dinner... and others...
the real problem when cooking with the komodo is the cleanup after can take some time and effort... but its worth it in the end...
You complicated it to match. just fill the basket with charcoles and wood chunks, making sure to spread the wood chunks. Use the heat deflector normally, water on the heat deflector (the only relevant detail in the video for Kamado), and light the far side of the basket (so the fire will reach the wood chunks one by one for many hours). Wait for clean smoke and the correct temperature. Put the brisket above the net (above the water) in the middle for more space (instead of using half the net). Heat until you would like to wrap and continue in the oven. That is the way to do it with Kamado. You can save 90% of the work. Do not even open and spritz it, it is above water and very humid. it will not burn until the wrapping stage anyway. Just adjust the Kamado airways to one temp (the temp you use until the wrap). Do not open it or play with it if not need to correct the temp.
You seem very professional. Can you post a video to show us, please 👍
Great video Steve. Def interesting concept. 🍻
Thanks for this.
In the last 6 mos I switched from pellet to Kamado because the pellet smoker kept having probs. I follow James’ method and it is much less messing around than the method in this video. I add: I use three mesquite chunks under the lump, and I use ceramic to block the 12 and 6 O’clock openings around the diffuser plate and place the brisket in the 9 to 3 O’Clock position. This yields enough airflow to render fat and impart great smoke flavor. I use the hot hold of Gow method.
Your channel is growing nicely Steve!
Thanks man!
Duct tape is the single best thing mankind ever got from the Roswell crash, ain't no way a human came up with that...👽😂
Like the pyramids
Canadians invented ducttape
Surprising and awesome!
I miss the bark I used to get on my WSM after switching to Yoder YS640 pellet grill. An offset would be nice someday or the M&M backyard rotisserie once they’re in production.
yeah a wsm will out perform any pellet grill. thats why i still have 2 lol
Do you think you could do just a regular komodo cook for the brisket? I have a big green egg and never really try brisket on it, but I'd love some pointers with out having to buy HVAC pipes and cutting into my heat deflector lol
I just don't get how you can maintain a lower temp under 300f with the stack just wide open like that. You must have had the bottom vent basically closed, which would defeat the purpose of having all that convection.
Small hot fire and adding small chunks frequently.
@@SmokeTrailsBBQ yeah I've essentially been doing this with my Kamado for years now which I make Briskets in it. Just without the big stack. Does the stack make it not get so hot because the pull of the stack flows the air through...or something like that? I just don't get it. Because without that stack with the top vent wide open, my Kamado would be spiking majorly in temperature.
@jlaw3255 it does spike up and down in a big way like I said in the video. The way I got around it is feeding just a few charcoals and chunks in at a time, closing the vents down initially when adding fuel then opening them slowly over time, and using a big water pan. The water pan drops the temp quite a bit.
Cracking video again. Do you think you can do this on a wsm, or any drum smoker for that matter.
Adding fuel every 30 minutes is a lot of babysitting!
Yea it's not a convenient method that's for sure. It's an "offset smoker" method. Maximum bark, smoke and fat cap rendering is the benefit.
my ok joe was a 20 minute babysit . . . @@SmokeTrailsBBQ
That’s what you do when you have an offset 🍻
30mins seems pretty reasonable to me for an offset
@keithmaxon9510 pretty typical for an offset smoker.
Enjoyed the video, made me think about the oil less turkey fryer. Any way you could do a video on cooking a brisket in it? Thinking about the application and how to part of it but honestly I watch your videos before attempting such acts of heroism. 😅
Who knows? Might be a winner 🏆
Steve, I'm trying to figure out in my head if modifying the stack like that would make the flow any different compared to using a FlameBoss controller. Using a controller and thicker pieces of wood might make for less babysitting. Loving your rub! I have a prime brisket on right now that's covered in it. I've been using it on steaks and burgers too. About time to order a new jar.
I have a signals billows so I could try it out. I think the stack adds more airflow overall because of the temperature swings throughout the cook. It's quite a bit of airflow which is why the bark got so dark and the fatcap rendered so well. With a fan controller the air is pretty stagnant until the fan kicks on. But the fan doesn't kick on that often to maintain temps in a kamado. It would need to be on all the time to compete with the airflow of the stack.
I have the big joe and use a smobot for temp control and my brisket tastes identical to an offset which is what i always used to cook on. I also use 2 sets of heat deflectors with about 1/4 to 1/2 between them
Next whisky- try Lark, will not be disappointed.
Will do this method too 👍🏼
I'll check it out!
I hope you test out that electric gravity feed eventually.
I have a masterbuilt gravity fed. Just trying to figure out a video concept that's worth doing. Maybe a smoke flavor test vs a pellet grill. Not sure
@SmokeTrailsBBQ looking forward to it. Thank you!!!
Do you have time and temperature settings for a 4 2 10 technique for beef ribs?
Hi Steve, can you please try comparing a 450f smoked brisket to a 275f smoked brisket, I'd love to see the differences. Same internal temp for finished.
Kuh-MAD-DOUGH
Are you letting it come down to a particular temp after taking it off of the kamado and before putting the wrapped brisket in the holding oven? If so, might that change with a brisket of a different size? Thanks!
No it goes straight in the oven. With this method the brisket is still undercooked. It relies on the carryover cooking and long hold to slowly become tender.
Hello there Steve, i have a question about a brisket, is there a way to make sure the brisket doesn't dry out? i tried wrapping in more than 2 layers of foil or placing a tiny amount of charcoal. It still turns out with quite a lot of moisture but it's relatively dry, especially the flat.
You can try getting a more marbled brisket. Keeping temps lower at the start, use foil to block direct heat from getting to the flat. Use a water pan. Ultimately the reason is the flat is cooking unevenly with the point, getting too much heat and drying out too quickly. So try to solve for those issues.
did the time frame seem any quicker or slower? fun video, i sent it to my kamado brothers!
About the same time. Thanks for sharing it!
Whats the pound of brisket in Canada cost?? Its 3.79 in texas most places
LOL! Yea you guys truly live in BBQ paradise. Never take it for granted! Right now it's about $5.99 for Costco choice grade brisket which is what I use, but anywhere other than costco is more expensive even for choice. You can't even get prime briskets other than from specialty distributers and it costs alot more. Like $12 a pound. In general our briskets are much less marbled and way more expensive than what you can buy in Texas.
I love pork ribs, do you think this method would improve one’s pork ribs ?
Now that you have tried using a kamado for cooking a brisket do you see yourself doing it again or is it a one and done? Thanks for sharing.
I might try a completely different brisket method on a kamado, but I'll continue cooking most of my briskets on my offset smokers.
@@SmokeTrailsBBQ well I’m interested in seeing what you come up with. I’ve learned a lot of great tips and tricks from you that have really elevated my brisket cooking. Keep up the great work!
@@FireandFroth thank you!
I've never seen a brisket that blood red before
Could just be the camera/lighting, or maybe it's really fresh. This is what my briskets typically look like though
What are you doing with the stack every time you open the lid? Are you removing and retaping every 30 min’s?
Yes
Am I using half the amount of coals? I have the whole circle filled with and the temps are running rampant, I can't get this kamado under 450.
Try using less coals.
Keep you updated..
thanks for the video, trying to hold off on buying an offset
@@RJGFithow’s your fire management going ?
Steve, I get it, but this may be the longest commercial break you've ever put on TH-cam.
Is this fundamentally the same as Smokin Dad's Dojoe pizza attachment? Seems so.
The point seems more mushy than your typical briskets. Any reason for that?
I took it a bit higher in temp in the point to get the flat at least 190
What grade of brisket did you use ?
Choice. Lower grade choice in terms of marbling with this one
That's a very fun project, I'm pouring myself some Isla single malt in order to wrap my head around this.
Cheers!
did you say canada?
Ya bud
@@SmokeTrailsBBQ it all makes sense now. lol.
I'm not gonna lie. Seeing you leave the deckle fat on the brisket was triggering lol
I've been leaving more of it on recently.
@@SmokeTrailsBBQ I've been watching you for a long time and know you are aware of it. It's just so habitual to me at this point.
@@Tspin317 I see pros and cons of both methods. Removing it means one less big chunk of fat to cook that you're going to slice off and throw away, and it creates crunchier burnt ends, more surface area for bark. Leaving it on also tends to result in a kind of "blown out" look where the meat retracts but the white chunk of deckle is sticking out the side. But I also think removing it entirely exposes more surface area for the meat to lose moisture. I need to do some more experimentation with it to see if it's better to leave it on.
Never ever ever use charcoal briquettes in a Kamado cooker. Lump charcoal only. Using briquettes is like using lighter fluid. The chemicals will get in the ceramics of your cooker causing foul tasting bbq.
I have this knife. I used it for the first time yesterday slicing turkey and ham. That thing is so sharp
Looks pot roasty