Is Your Kamado Joe Brisket Tough & DRY? Try THIS! (Backyard BBQ Rescue)
ฝัง
- เผยแพร่เมื่อ 4 ส.ค. 2024
- Want Foolproof TENDER & JUICY Kamado Joe Briskets Every time? It's easier to fix these issues than you might think! In this episode of backyard bbq rescue I am just outside Chicago, IL meeting Sam who's Kamado Joe Brisket is in need of some help.
See my start to finish brisket 101 video here for everything you need to know beyond today's episode which is focused on some common issues like the ones Sam was facing - • How to make the PERFEC...
Backyard BBQ Rescue Season 1 Made Possible With Support From:
- Kamado Joe & Masterbuilt
- Meater wireless probes - • Meater Dethroned? The ...
- Pepper Cannon - t.jo.my/pepper
- Fogo Charcoal - t.jo.my/fogocharcoal
- ChefsTemp X10 Meat Probe - jo.my/chefstemp
Additional products provided by:
- GM loaned me this truck for the trip - jo.my/pickuptruck
- This is the camper (we purchased) that I was towing location to location - jo.my/rvcamper
- Tumbler Knife Sharpener (use code "SDBBQ30" for 30% off) - jo.my/rollsharp
- Meat N' Bone - jo.my/meatnbone
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
E 1 - Pulled pork isn't tender - • Is Your Smoked Pork Bu...
E2 - Brisket is too tough & dry - • Is Your Kamado Joe Bri...
E3 - Rubbery Chicken Skin - • Say Goodbye To Rubbery...
E4 - Ribs are dry - • His Ribs Are Too DRY! ...
E5 - Uneven steak doneness - • Can I Save His 'Uneven...
E6 - Coming soon (Wings aren't crispy)
E7 - Coming soon (Pizza)
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
✅ Vent placements for popular grilling & smoking temperatures
✅ Best practices for setting up your Kamado Joe for hassle free fire management
✅ Solutions for common issues & frequently asked questions
👉🏼jo.my/ventguide (Guide Includes Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 jo.my/doubleindirect
Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
✅ Should you soak your wood? Kiln dried or Naturally Seasoned?
✅ When & Where to add smoking wood for the best result
✅ Wood pairing guide
👉🏼 jo.my/woodsmokeguide
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
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💰💰💰 Gear Discounts💰💰💰
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🌡MEATER wireless probes - t.jo.my/meater
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillblazer
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemp instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 30% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogocharcoal
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Gear I’ve used in videos without a discount
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💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitrilegloves
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
#backyardbbq #smokedbrisket #brisket
@KamadoJoeGrills - แนวปฏิบัติและการใช้ชีวิต
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There was a real night and day difference shown in those briskets and I think that family should send you a thank you note for fixing his bbq. This series is fantastic and I really hope that the sponsors considering a season 2 with you.
Many thanks
This has been a great series so far. Hopefully, you will be able to do a season 2. Keep up the great work!
Loving this new BBQ rescue clinics, James. Lol.
Thanks so much
Awesome video James! I’m loving the series. I hope the sponsors keep pushing for Season 2 and beyond!
I hope so too!
I love this series, nicely done. It's awesome that your channel is taking off like it is, great job!
Thanks a ton!
James, you are doing The Lord’s work. Keep up the great work!
Haha cheers
Great video James, looking forward to seeing the rest of the season!
Thanks 👍
Please keep these videos going. I love them. Cheers from BRANTFORD. Amazing
The cumulative effect of a few small changes is remarkable. I find `leave it alone` once it`s placed in the Kamado works well.
Great video and great series. Thanks.
Thanks for watching!
I'm enjoying watching this series. It is quite an endeavor.
A lot of work but so enjoyable
great work mate! this series will do well , love from Australia!
Glad you like them! Hopefully can expand abroad for next season
This has been a great series.Looking forward to the next episode.
Awesome thanks
To paraphrase one of my favorites, Mr. Neil Diamond, you are a "BBQ traveling salvation show!" You've struck gold with this series James. Not only are you helping those in need, but you've also incorporated just the right amount of sponsorship. The companies behind the cooks are getting nice advertising but are also showing their willingness to provide what YOU and the home cooks need for a successful cook. So when are you going to be in Arizona? It's only 105 degrees here today. Perfect for an 8 hour smoking session. 😉
Thanks so much. I hope to expand much more broadly for season 2
@@SmokingDadBBQ I'm getting ready for your visit already 😉
Love the truck, James. I just got the same one last week. Great BBQ content as always.
It’s so amazing at towing. Didn’t even know I had my trailer sometimes lol
Good series!! I feel like the video could be longer with more pre, during and post video. I’d love to see more pre video to learn from them.
Thanks for the feedback. Will remember that for recording future seasons
I like how you sharpened his knives. A sharp knife often overlooked, which helps with trimming any meat. Also get nice even clean slices of brisket.
Safer and easier. Glad they sent him one as I didn’t know what condition the knives would be at each house and as luck would have it they were dull at each stop
Many thanks for your show. Am so looking forward to each part, as you help me to become a better home chef. Greetings from Shanghai
Hope you enjoy
Great video 😊
Thanks for watching
Awesome video.Your techniques are tried and true. I should have foil boated the Boston butt I smoked the other day. It just didn't have any smoke flavor....duh! Seemed like a really nice family! I don't know who came up with this series but it's a hit!
Great video.
Glad you enjoyed it
awesome. i love this
Thank you! Cheers!
Great episode! That knife sharpener looks pretty sweet.
i am glad they sent it as most knives when i showed up were dull / not safe for trimming which i understand as tools like a whetstone are difficult to master and sending them away professionally gets expensive
Great episode again james, its mostly the small changes that affect the cook the most.
It’s sometimes the little details that make the big differences
Hi games, just saw your video on tough brisket. Found it very interesting. I just had one question there was not too much wood added for smoke. It seemed like a lot of wood but I guess not but I’m gonna try it that way and see what happens anyway I loved it. Keep it up. Looking forward to crispy skin chicken and fire up
Thanks
Well done
Much appreciated
Franklin extended the smokestack/chimney cap on his Kamado setup (in his book) to help simulate an offset.
I wonder what would happen if James did the same with his double-indirect + Slo-Roller method? Would that increase the draw? Would be a fun experiment.
Great video and great series so far! Quick question: I noticed on the double indirect the heat deflectors were installed first and the then SloRoller. In all your other videos, it is SloRoller and then heat deflectors. Any reason for the change? It seams the smoke would roll better with the SloRoller installed first. Thanks again for all of your videos!
This was a series 2 big Joe. The series 1 and 2 can’t be setup the same as my big Joe 3
I'm curious as to what the coals looked like after cooking. Maybe some pics thrown in would be nice. Great job on the assist.
will add that to shots to take next season
I love this series you're doing! I noticed you put the brisket in before getting the final vent settings in place. Do you put the meat in once you're past the hand test or do you install, and let it climb closer to 275? Also I find my flat and point finish at different times. Do you stop the cook based on the flat feel or when both feel soft? Thanks!
The grill passed the hand test before installing anything. Then I placed a wood chunk in the coals and installed everything so that we got clean smoke while the grill recovered back to temp
Great video James. Really have enjoyed these backyard rescues. One question. I have a kick ash ash basket rather than an ash tray. Any way to add wood like you do with the ash tray?
I add them in at the start and then slide chunks in throughout the cook. This part is a little more tricky but I also find the can burns better so worth imo
@@SmokingDadBBQ
Thanks
Quick question. I saw you adding that wood before closing the setup with the slow roller, pan, grid and slap the brisket on there right away. Have you reviewed your take on clean smoke vs dirty smoke?
I would still call this clean smoke as the ceramics are cold and the vents are open so the wood burns pretty quickly. Kamados don’t do dirty smoke as well as my offset. I can run my offset with open visible flame and get what most call dirty smoke without creosote. A Kamado once the vents are clamped down is more susceptible to going right past dirty smoke into creosote which is not a good thing in my opinion which is why I’ve staged my smoke in the three parts / methods
This is a fun awesome series! WOW what a difference you made in his brisket. Could he have came close without a slow roller?
Yes I have replicated the same with my double indirect setup in my series 1 Joe beside my 3 at home
I really have to try this sometime. As I have a cheaper brand Kamado I don’t have the option of using an ash draw. I have the kick ash can and a charcoal basket- would you say there would be any benefit in putting some smoking wood in the ash can before adding the charcoal?
Great video as always James! I loved the way you tested his knives and then sharpened them with the Tumbler so much that I decided to order one for myself. The discount code you provide notes 30% off, but when I entered it at checkout it only discounted 6%. Is there a typo / error somewhere along the way?
its off list price, so if there is a sale on now it will only add up the incremental difference
Holy cow this channel is well sponsored at the moment.
A normal TH-cam video is making $52 in ad revenue this time of year. I couldn’t have taken on the costs of a two week trip without each sponsor covering a few days travel expenses each
I saw a MEATER block in some of the frames. Does the MEATER 2 probe work with the block too? I want the MEATER 2 but I’m scared I won’t be able to keep it connected. I started my MEATER journey with a single probe and ended up buying the block. Thanks James. You are my hero!!!!
The block of 4 using the new sensor is not available yet. They confirmed they are working on it and currently they offer huge sales on the blocks ( like 30% off). My guess is they will announce the new block this year.
No I’m afraid it doesn’t work with the block
I got the best bark ever my placing my brisket on the BJ3 expander. I assume this was because it was closer to the dome.
Is there any difference in the double indirect with the slow roller versus the two sets of stones?
Question about briskets. Why are they smoked as one piece of meat rather than split into the point and flat ends?
Wouldn't separating those two cuts shorten cooking times and lead to better smoke penetration given the increased surface areas?
I have a KJ II classic so unable to do the double indirect. Anything you can do to emulate your setup on the III?
This was a series 2. I have a series 1 at home and have shared several versions of how to do it on all models
Great series James! Though in the past you went by 5% smoke wood to charcoal. This obviously was more than 5%. You have updated your number? Or is method more important than percentage?
4 pieces with one to burn is still id guess well into the 90% charcoal range as everything else was added below. If we added all the wood in the basket we’d get the erratic burn and creosote issues
These are great, James. Is it just you do you have assistance filming on the road?
Just me and my tripod and smart phone camera
@james, going to try a brisket using dojo on big Joe series iii. But looking at diagram it looks like I won’t get below 450 with one finger open on bottom vent. Should I ignore that and just close bottom vent till heat reaches 270?
I think I answered my own question but I had to choke the lower vent almost closed to hold dome temp at 300. I wonder if I’m getting the benefit of convection at that closure?
Update 2 have bottom vent closed but maintaining 300 approx. not getting it any cooler than that. Cook is progressing though and I’m adding a piece of peach wood and spraying about once an hour
This was a good family to help, their brisket needed your help and now they know how to do it. What temperature would you pull a brisket at if you were going to hold it for up to 24 hours at 145 degrees F? I going to do a family brisket next month and I got to try the long hold. I plan to rest the brisket outside of a wrap till it gets to about 150 degrees before wrapping in foil and into the warmer.
195 for 12-18 so I might go a few lower for 24hrs. Let rest on the counter 20-30min before putting in the holding oven
@@SmokingDadBBQ Thanks for the advice!
James, I noticed you've starting putting the heat deflectors under the slo roller instead of above. Why the change?
This is for series 1 and 2 grills which don’t have the height of series 3. Sam had a series 2
I’m about a hour south of Atlanta. Saving for a Big Joe 2 or 3. I’ll probably buy mine from Atlanta Grill Company.
right on
I may have missed it. Do you use a water pan in the cook? Is that what the pan was under the brisket?
That was just for drips
@@SmokingDadBBQ thanks for the reply. So no water pan needed? I always used in offset and pellet cooks. Is there a reason for or against? Or just lack of room?
@@PRESA25 you can add it but I like it not exposed so you need the right sized pan to fit under the sloroller on the deflectors to do it which we didn’t have at this location
why you use the Deflektor and the sloroller i take all time only the sloroller
🔥🥩❤
Recently America's Test Kitchen posted a video on charcoal where they said their tests showed no difference between hardwood lump and classic briquets. Have you seen that video and from your experience do you agree or disagree? Thanks James.
So James, I don't mean to hijack this video, but I was wondering if you've ever attempted to cook a brisket using what is traditionally used for ribs, 321?
A group I'm in is talking about this as if it's common knowledge by competitors that this can be used as a superior technique. I highly doubt it.
Just like the 321 doesn’t work great in a Kamado the 4-2-10 doesn’t make for a good brisket in a Kamado in my opinion either. The bark often needs the boat to be exposed the entire time from my experience
Am I the only one who thinks James should be wearing tights and a cape with a big "SD" on his chest when he films these? #notalheroeswearcapes #buttheyshould
hahaha have you seen my private facebook photo album again?
No it's not dry because I followed your instructions in your other brisket videos lol
Haha attaboy