Tried this method with a Wagyu Tri Trip the other evening on my Classic 3 and you are right it was superb! I am quite new to the Kamado Joe and so your videos have generally been fantastic in helping me get up to speed with the Kamado Joe. I have learned so much from you. Thank you!
Great video on how smoke some tasty bbq on the little guy ! Waiting for my Joe Jr to arrive in the mail and will definitely give this tri-brisket a try. Keep the Joe Jr videos comming!
I tried your method of smoking a Tri Tip brisket style on the Kamado Joe JR. It came out great. I was a little worried about cooking to an internal temperature of 203 degrees F. At about 190 it was feeling pretty tight with the probe check. Once it hit 202, it softened up like peanut butter. I used salt, pepper and a sprinkle of cayenne pepper for the rub. Once the meat started sweating, I sprinkled McCormick’s Umami seasoning with and onion . It came out fantastic. I used apple wood chunks at the ratio that you recommended (95-5). I got about a 1/4 inch smoke ring. Thanks for your outstanding tips using a tri-tip. It will be in my meal rotation for now on.
You know - I tried this on a Tri-Tip once, and did the "traditional 165" and agree with your point of letting go warmer before wrapping. But man, what a yummy and versatile cut!
That's looks great! I saw some tri tips at Costco that looked like they had some great marbling / intramuscular fat. I've been reluctant to try a packer brisket on my KJ Classic III because my wife and I are just 2 skinny people in our 60s and it would take a lot to go through that much meat. This might be a great way to get something approximating brisket without 14-18 lbs of meat.
Had my classic 2 delivered today, back ribs for my first cook. Thanks for all the tips! So far everything is working perfectly. Please keep the videos coming.
I used to live on the central coast of California, and live fire tri-tip over red oak coals, seasoned with salt, pepper, garlic salt and parsley. Spritzed with beer, wine, teriyaki sauce, and water. Amazing!
Thank you for this video. Did the same thing last night but with a prime cut. Wagyu would have been juicier but the prime was still delicious. The entire family thought I was crazy for doing this until they tasted it. We love our Joe just as much as you do, the AOG gas grill that never gets used...
I'm searching my area for a wagu tri tip... i want to make it this weekend and not order online wish me luck... love your work James u are the MAN THANKS
Amazing, James, that tri tip came out real juicy on the Joe Jr cooking to 203. I coulda sworn it was gonna be dry. I searched around and saw T-roy cook tri tip to 203 3 yrs ago on a Weber Kettle and Harry Soo 2 years ago on a Weber Summit and a GMG. They liked their results but yours was far juicier. Musta been the waygu and moisture retention of the Joe Jr. Great Job!👍🏻
I love the video...coming from a native californian I have cooked tri tip many ways imo the best way you should try is 450 lowest rack setting direct heat 8-10 mins a side. It will come out a perfect medium rare and nice and crispy outside.
grocery store flats are perfect for hot and fast, dry brine overnight, smoke at 300f, don't wrap or spray when you hit the stall, only spray once or twice during the first hour. Takes about 6 hours total to be probe tender.
That's my next tri-tip. My last tri-tip was a USDA Choice sous vide-style and then searing, finishing at medium rare. Next time I'm going all the way on the Jr.
Another smash hit, daddy! I've gone back in history and watched all you videos now. Lots of great stuff and you were always good, but man have your production, technique and even content been steadily growing. Great work, James. Having watched them all I feel entitled to make a request: I tried to make pork belly on my kamado. Wanted low and slow for the great texture it gives, but also crispy skin - meaning I tried to blast in the end. It wasn't bad, but far far from perfect. I would love to see you take that on James. And I know now that you have never done that before :)
I can make that happen. you need to puncture the skin with a bunch of needle holes and then salt it heavily overnight before removing the salt. this will help pull moisture out of the skin and make for that crispy result you’re after while I get to work on that video this summer
Great idea! I did 8lbs of beef ribs in the Joe jr. that was pushing the capacity but they turned out great. Will have to try the tri tip in the future.
Hey James, your videos are great and a big reason I got a Classic III a few weeks ago. Have been working through your top 5 first cooks, and I was wondering if you could make a video of brisket style tri tip with non-wagyu beef? A whole brisket is more than I can eat, so I'm looking at substituting a tri tip.
brisket reheats well... if you have a vac sealer and a sous vide you can freeze and reheat meal sized portions that are nearly as good as the day you cooked them. if you want brisket but dont have a large crowd to eat it this turns out the best i found
Thanks so much for your awesome and useful videos. I always enjoy them! This looks amazing! I've been trying to find a tri tip but can't...do you know if they're called something else here in Canada?
I tried your method with a 2.2 ‘choice’ grade tri tip. Did 250F until 170 internal, but took 4 hours. Wrapped in butcher paper and went to 200 internal raising temp to 300 slowly over next hour (impatient). Rested for only one hour. Came out like a dry brisket. I think the main problem was too slow a cook, but next time I’ll get a larger, better grade of meat, and I’ll go quicker at 270F. Thoughts anyone?
@Dan if it’s well marbled you will be ok. The window is just very small from overdone to underdone so as it gets close probe every 15-20 min until it’s probe tender and then get it off
Do you think it needs to be a wagyu? Will a regular have too little fat? I have a tritip laying around and would love to make a brisket. Thanks for all your videos James. It helped me tremendously to master my KJJ. Couldn't have done it without you
Love your videos! Was looking into a Traeger. Ended up with a joe jr for my first ever grill. Just wondering if you have any videos or suggestions how to find wood best suited for all the Kamados. I know eventually once I learn the joe jr I will end up with an upgrade in the near future :)
congratulations on the jr. I use smoker brickx cubes as they are the perfect size for the jr but any smaller chunks will be fine. only needs 2 maybe 3 of these small pieces for the whole cook
James, thanks for another great video. I am going to try this for my first ever tri-tip. I'm paying $6 per pound for good brisket, and it's too much meat for us. I've tried chuck roast as a substitute for brisket, but it isn't the same. Hoping tri-tip will be closer.
Jeez. 6/lb? You can buy wagyu brisket for $7/lb here. Prime is almost always 5 or under. If you just want a choice, its like 2-3/lb. Pays to live in Texas if you are a carnivore, I guess. Flipside is, you get the sweats before you even eat any meat. 🤣
Do you always wait for the grill to come up to temp before installing everything else? I did my first cook on the Jr doing your spatchcock at 400 and it knocked the temp down to 250 when I installed everything.
James why did you change back to the komado joe vent cap. I am still fighting air problems with my jr. I have ordered the smoke ware vent cap and gasket to see if I get better air flow.
Hello, I recently followed your instructions as carefully as I could, and badly over-cooked my tri tip by the 3 hour mark. My temp gauge is accurate, and I had held the temp steady at about 275 during that period. Comments?
hmm that’s a tough one. probably then JoeTisserie as it adds more bark but if I didn’t have the larger Joe’s and wanted brisket this is a darn fine substitute
James - I have a tri-tip for a poker night this coming weekend and can't decide - should I double indirect it to med-rare with some chimichurri, or smoke it like a brisket. What's your pick for best use of the tri-tip? I've watched all of your videos on the matter but can't decide...
Hi There, was this filmed on different days? Because your hair and sideburns are vastly different at the 5:41 mark of the video than earlier? Got a haircut during the cook?
Hey James: great video! An unrelated question - in Canada, where do you get your cotton liners for your nitrile gloves? I’m having trouble finding them (from your pulled pork shoulder video). Thanks in advance!
Having a go at this one today with a 28 day aged British beef tri tip from my local butcher - shudder to think how much that wagyu tri tip cost you! Fingers crossed it turns out well otherwise its a lot of cash... I must have watched this video about ten times in preparation. I've tried the smaller 2-3lb brisket flats you can get quite easily in the UK (although rolled brisket for roasting is most common), and it never seems quite as good as what I've been led to expect.
@@SmokingDadBBQ I didn't get as good a bark as you got here, even though I had a long stall at 68-70c (like 155-158f) which was before I wrapped - I was holding out for the 75c wrap point you gave here. I don't usually have a probe in throughout so I was initially worried it was going to be done ~2 hours early... It was still way nicer than the cheap flats I've tried before though!
I am having another go at this with a wagyu tri tip that was extremely expensive... unfortunately when I'd trimmed all the fat it was only just over 1kg (2.2lbs), but it is looking and smelling phenomenal! I was a bit more aware of the stall this time and I started it much earlier, so I've got a much better bark this time. It's probing great now.
Did you add more wood or was the wood shown at the start all you used or was it too much for the 6hr cook? I wish you would show the amount of wood used, by having the basket out so we could see where the wood is; in relation to the basket.
I typically like to smoke a brisket for 4 hours, then sous vide for an extended period. Do you see any issue with smoking for the 4 hours, vacuum sealing and then waiting a few days to sous vide it while it sits in the fridge?
I am not a meat bacteria expert but I think there are some risks coming up to some temp. sealing, cooling and reheating but so long as it was past 160 which it should be it’s fully cooked just not tender … I can’t see why there should be a concern with that approach. I would have cooked it fully and then vac sealed to reheat either slices or portions
Looking forward to trying this on my next tri-tip. Quick question… I have a 2.5lb. choice brisket flat that I’d like to smoke on the jr. You mentioned cuts like this are most challenging. Do you have any tips on how to get the best results? Thanks again for all the great videos.
@@SmokingDadBBQ Thanks! Plan to dry rub tonight, smoke tomorrow morning with a small piece of pecan wood @ 225, spritzing as needed with cider vinegar & water, wrap in pink paper when around 170-175, probe check and pull from smoker in the low 200’s, towel wrap and into a cooler to rest… my first attempt… hoping for success.
Hi James! I have a question that, sort of, relates to cooking brisket on a smaller KJ. I have a KJ Classic 3 and I love doing brisket on it. But when I get a brisket that’s too large for my KJ I’ve been cutting off the bottom 4 inches of the flat and laying that piece next to the packer on the KJ to cook. I take it off before the packer, let it rest, then freeze it for brisket hash. I’m wondering if you’ve ever tried making brisket jerky. I’m tempted to try it but I’m wondering if it’s possible to partially cook the meat long enough to get the delicious smoke flavor and still be able to make jerky in the dehydrator... have you tried this before? If not, what are your thoughts? As always, I appreciate you and your channel. Cheers! Steve from Sacramento.
I ended up using the "boat" method from some of your other videos and it turned out really well. I'm new to Komado Joe and to smoking in general but I think this was my best one yet! Thanks for all of your videos.
I'm thinking about getting the grill gun after pay day. How long would you say it takes those coals to ash over on the Classic? Do you go through gas canisters pretty quick, or is it efficient?
it goes through a can every 2 weeks or so the way I use it but you can get a large tank connection if you don’t want to change them 1-2 a month. I’d rather the portability and change then the big tank. the classic is hot every and food ready in around 20min
@@SmokingDadBBQ thanks for getting back to me. I treated it like a steak and reversed seared it on the soapstone today. Delicious! Next time I’ll try your way.
@@SmokingDadBBQ thanks! Still waiting for my Big Joe, should arrive in the next couple of weeks. Have all the accessories just need the grill and I'm off to the butcher!
Wow. That seemed like the easiest butcher paper wrap I’ve ever seen lol. The way you just picked it up with the paper and started wrapping it. Why can’t a 17 pound brisket be the same way? Lol
Can we hope in the futur you cook something else than beef? Example fishes and vegetables, To much of brisket and American bbq style. Ready for something more refine. Although thank you for everything.
Tried this method with a Wagyu Tri Trip the other evening on my Classic 3 and you are right it was superb! I am quite new to the Kamado Joe and so your videos have generally been fantastic in helping me get up to speed with the Kamado Joe. I have learned so much from you. Thank you!
Glad it helped! Sounds like you nailed it
Yum! Just got my first ever Kamado because of your videos. KJJ. Would love to see a video for top 3 best first cooks for your new KJJ!
Great idea!
So, you went and took a haircut middle of cooking. If this isn't set it and forget it, I do not know what is. Great Job on both things, James!
hahaha you noticed lol. Very set it and forget it.
Great video on how smoke some tasty bbq on the little guy !
Waiting for my Joe Jr to arrive in the mail and will definitely give this tri-brisket a try.
Keep the Joe Jr videos comming!
Right on! Will do
Love a Tri-tip, checks all the boxes and a fraction of the cook time. Keep waiting to see new cooking area :)
Coming soon!
I tried your method of smoking a Tri Tip brisket style on the Kamado Joe JR. It came out great. I was a little worried about cooking to an internal temperature of 203 degrees F. At about 190 it was feeling pretty tight with the probe check. Once it hit 202, it softened up like peanut butter. I used salt, pepper and a sprinkle of cayenne pepper for the rub. Once the meat started sweating, I sprinkled McCormick’s Umami seasoning with and onion . It came out fantastic. I used apple wood chunks at the ratio that you recommended (95-5). I got about a 1/4 inch smoke ring. Thanks for your outstanding tips using a tri-tip. It will be in my meal rotation for now on.
You know - I tried this on a Tri-Tip once, and did the "traditional 165" and agree with your point of letting go warmer before wrapping. But man, what a yummy and versatile cut!
it was ridiculous... the longer time is 100% the right call
That's looks great! I saw some tri tips at Costco that looked like they had some great marbling / intramuscular fat. I've been reluctant to try a packer brisket on my KJ Classic III because my wife and I are just 2 skinny people in our 60s and it would take a lot to go through that much meat. This might be a great way to get something approximating brisket without 14-18 lbs of meat.
Very excited to do this tomorrow. Tri tip-new territory!
Love when you go in for another piece!
hahaha the double tap for the win
Had my classic 2 delivered today, back ribs for my first cook. Thanks for all the tips! So far everything is working perfectly. Please keep the videos coming.
Congrats. Rock on!
I used to live on the central coast of California, and live fire tri-tip over red oak coals, seasoned with salt, pepper, garlic salt and parsley. Spritzed with beer, wine, teriyaki sauce, and water. Amazing!
Sounds fantastic
Thank you for this video. Did the same thing last night but with a prime cut. Wagyu would have been juicier but the prime was still delicious. The entire family thought I was crazy for doing this until they tasted it. We love our Joe just as much as you do, the AOG gas grill that never gets used...
Great job!
I'm searching my area for a wagu tri tip... i want to make it this weekend and not order online wish me luck... love your work James u are the MAN THANKS
You can do it!
Amazing, James, that tri tip came out real juicy on the Joe Jr cooking to 203. I coulda sworn it was gonna be dry. I searched around and saw T-roy cook tri tip to 203 3 yrs ago on a Weber Kettle and Harry Soo 2 years ago on a Weber Summit and a GMG. They liked their results but yours was far juicier. Musta been the waygu and moisture retention of the Joe Jr. Great Job!👍🏻
Good point on the Wagyu and Kamado.. both I think helped
I love the video...coming from a native californian I have cooked tri tip many ways imo the best way you should try is 450 lowest rack setting direct heat 8-10 mins a side. It will come out a perfect medium rare and nice and crispy outside.
Sounds great!
Looked delicious and great alternative way to smoke the tri-tip!
Yes indeed! thanks Scott
grocery store flats are perfect for hot and fast, dry brine overnight, smoke at 300f, don't wrap or spray when you hit the stall, only spray once or twice during the first hour. Takes about 6 hours total to be probe tender.
see those always come out dry for me. not many stores have them so the quality and selection is limited
That's my next tri-tip. My last tri-tip was a USDA Choice sous vide-style and then searing, finishing at medium rare. Next time I'm going all the way on the Jr.
so good
Another smash hit, daddy! I've gone back in history and watched all you videos now. Lots of great stuff and you were always good, but man have your production, technique and even content been steadily growing. Great work, James. Having watched them all I feel entitled to make a request: I tried to make pork belly on my kamado. Wanted low and slow for the great texture it gives, but also crispy skin - meaning I tried to blast in the end. It wasn't bad, but far far from perfect. I would love to see you take that on James. And I know now that you have never done that before :)
I can make that happen. you need to puncture the skin with a bunch of needle holes and then salt it heavily overnight before removing the salt. this will help pull moisture out of the skin and make for that crispy result you’re after while I get to work on that video this summer
@@SmokingDadBBQ Awsome, looking forward to that!
Awesome! I've always done tri-tip to a medium rare, never thought of cooking one low and slow...I know what I'm smoking next! Thank you.
cheers
8:00 "grilly, really good" nice pun!
haha cheers
Cheers James thanks for posting !
Great idea! I did 8lbs of beef ribs in the Joe jr. that was pushing the capacity but they turned out great. Will have to try the tri tip in the future.
Rock on! Love beef ribs
I finally bought the Meater Block. Thanks for the discount code.
congrats
Hey James, your videos are great and a big reason I got a Classic III a few weeks ago. Have been working through your top 5 first cooks, and I was wondering if you could make a video of brisket style tri tip with non-wagyu beef? A whole brisket is more than I can eat, so I'm looking at substituting a tri tip.
brisket reheats well... if you have a vac sealer and a sous vide you can freeze and reheat meal sized portions that are nearly as good as the day you cooked them. if you want brisket but dont have a large crowd to eat it this turns out the best i found
Thanks so much for your awesome and useful videos. I always enjoy them! This looks amazing! I've been trying to find a tri tip but can't...do you know if they're called something else here in Canada?
just need to ask your butcher to get it... mine now carries them every weekend (JNG meats Aldershot, ON)
I tried your method with a 2.2 ‘choice’ grade tri tip. Did 250F until 170 internal, but took 4 hours. Wrapped in butcher paper and went to 200 internal raising temp to 300 slowly over next hour (impatient). Rested for only one hour. Came out like a dry brisket. I think the main problem was too slow a cook, but next time I’ll get a larger, better grade of meat, and I’ll go quicker at 270F. Thoughts anyone?
I think choice might not have had enough fat which can be the same problem as a small brisket flat. try prime
@Dan if it’s well marbled you will be ok. The window is just very small from overdone to underdone so as it gets close probe every 15-20 min until it’s probe tender and then get it off
Just as well I've just eaten lunch, looked great thanks.
haha cheers 🍻
Do you think it needs to be a wagyu? Will a regular have too little fat? I have a tritip laying around and would love to make a brisket.
Thanks for all your videos James. It helped me tremendously to master my KJJ. Couldn't have done it without you
i think prime would be fine
I'm going to try this in a few minutes looking forward to eating it tonight 😊
right on
Love your videos! Was looking into a Traeger. Ended up with a joe jr for my first ever grill. Just wondering if you have any videos or suggestions how to find wood best suited for all the Kamados. I know eventually once I learn the joe jr I will end up with an upgrade in the near future :)
congratulations on the jr. I use smoker brickx cubes as they are the perfect size for the jr but any smaller chunks will be fine. only needs 2 maybe 3 of these small pieces for the whole cook
How long do you smoke per pound? If you’re trying to gauge to a specific time vs just getting it to temp? Thank you.
James, thanks for another great video. I am going to try this for my first ever tri-tip. I'm paying $6 per pound for good brisket, and it's too much meat for us. I've tried chuck roast as a substitute for brisket, but it isn't the same. Hoping tri-tip will be closer.
its remarkably close, and for a small portion much better IMO
Thank you James.
Jeez. 6/lb? You can buy wagyu brisket for $7/lb here. Prime is almost always 5 or under. If you just want a choice, its like 2-3/lb.
Pays to live in Texas if you are a carnivore, I guess. Flipside is, you get the sweats before you even eat any meat. 🤣
That looks so good! Way to crush it 👍👊
Thanks 👍
Great video. Did you remove the Smokeware chimney for a reason? Been using mine lately and find it hard to settle at a low temperature.
no I am meaning to clean it and haven’t put it back on yet plus it gave me a chance to show the daisy to folks who still have that
Do you always wait for the grill to come up to temp before installing everything else? I did my first cook on the Jr doing your spatchcock at 400 and it knocked the temp down to 250 when I installed everything.
James why did you change back to the komado joe vent cap. I am still fighting air problems with my jr. I have ordered the smoke ware vent cap and gasket to see if I get better air flow.
only to show operation of the stock one for people that have that.... plus i need to clean my smoke ware lol
Really glad I found this comment, I was wondering the same thing
I tried this today but didn't use a wagyu tri-tip and my results were very disappointing. It was tough and dry. I'm not sure what I did wrong.
oh no. marbling makes a huge difference. you can inject it with beef fat to help
@@SmokingDadBBQ I suspect that my beef was probably just too lean
Hello, I recently followed your instructions as carefully as I could, and badly over-cooked my tri tip by the 3 hour mark. My temp gauge is accurate, and I had held the temp steady at about 275 during that period. Comments?
are you using a probe to monitor the internal temps of your food?
@@SmokingDadBBQ No, but now I own one and will try again on July 4th. Thanks!
Great work James! Do you prefer the brisket method to cook tritip over the joetisserie for a classic/big joe?
hmm that’s a tough one. probably then JoeTisserie as it adds more bark but if I didn’t have the larger Joe’s and wanted brisket this is a darn fine substitute
I'm trying a low and slow tri tip this weekend on the KJ but it's going to be a pastrami. My tri tip isn't wagyu so I"m hoping it's not too dry.
if you can see marbling you should be good to go. enjoy
James - I have a tri-tip for a poker night this coming weekend and can't decide - should I double indirect it to med-rare with some chimichurri, or smoke it like a brisket. What's your pick for best use of the tri-tip? I've watched all of your videos on the matter but can't decide...
med rare and chimi
New to channel. I live in the Canada, wondering where you get your Wagu beef from?
Hi There, was this filmed on different days? Because your hair and sideburns are vastly different at the 5:41 mark of the video than earlier? Got a haircut during the cook?
haha yep haircut in the middle
Hey James: great video! An unrelated question - in Canada, where do you get your cotton liners for your nitrile gloves? I’m having trouble finding them (from your pulled pork shoulder video). Thanks in advance!
Home hardware had them in a discount bin so i bought a big pack for a couple bucks when the store was last open lol
Having a go at this one today with a 28 day aged British beef tri tip from my local butcher - shudder to think how much that wagyu tri tip cost you! Fingers crossed it turns out well otherwise its a lot of cash... I must have watched this video about ten times in preparation. I've tried the smaller 2-3lb brisket flats you can get quite easily in the UK (although rolled brisket for roasting is most common), and it never seems quite as good as what I've been led to expect.
it was not cheap, around 29$ per lbs
@@SmokingDadBBQ I didn't get as good a bark as you got here, even though I had a long stall at 68-70c (like 155-158f) which was before I wrapped - I was holding out for the 75c wrap point you gave here. I don't usually have a probe in throughout so I was initially worried it was going to be done ~2 hours early... It was still way nicer than the cheap flats I've tried before though!
I am having another go at this with a wagyu tri tip that was extremely expensive... unfortunately when I'd trimmed all the fat it was only just over 1kg (2.2lbs), but it is looking and smelling phenomenal! I was a bit more aware of the stall this time and I started it much earlier, so I've got a much better bark this time. It's probing great now.
Did you add more wood or was the wood shown at the start all you used or was it too much for the 6hr cook?
I wish you would show the amount of wood used, by having the basket out so we could see where the wood is; in relation to the basket.
that was the only wood used. three small pieces on the bottom, covered in coal with one piece on top
@@SmokingDadBBQ Thank You.
Thanks. Do you have a pulled beef/chuck roast cook on the JR?
no but good idea
I typically like to smoke a brisket for 4 hours, then sous vide for an extended period. Do you see any issue with smoking for the 4 hours, vacuum sealing and then waiting a few days to sous vide it while it sits in the fridge?
I am not a meat bacteria expert but I think there are some risks coming up to some temp. sealing, cooling and reheating but so long as it was past 160 which it should be it’s fully cooked just not tender … I can’t see why there should be a concern with that approach.
I would have cooked it fully and then vac sealed to reheat either slices or portions
Looking forward to trying this on my next tri-tip. Quick question… I have a 2.5lb. choice brisket flat that I’d like to smoke on the jr. You mentioned cuts like this are most challenging. Do you have any tips on how to get the best results? Thanks again for all the great videos.
low and slow and check regularly as it approaches doneness as the window is really small from under cooked to over cooked
@@SmokingDadBBQ Thanks! Plan to dry rub tonight, smoke tomorrow morning with a small piece of pecan wood @ 225, spritzing as needed with cider vinegar & water, wrap in pink paper when around 170-175, probe check and pull from smoker in the low 200’s, towel wrap and into a cooler to rest… my first attempt… hoping for success.
I’m interested in the wood you used. I searched for and found it on the net. Does the “bourbon infused” thing really make any difference?
no i can't taste it, but i like they are small in size
Great video! I understand using a tri tip in the Jr for a brisket style cook, but isn't a waste of good meat cooking a tri tip this way?🤔
not if you only have a small grill and want brisket lol. It comes out remarkably close, and much better than a small brisket does
Hi James! I have a question that, sort of, relates to cooking brisket on a smaller KJ. I have a KJ Classic 3 and I love doing brisket on it. But when I get a brisket that’s too large for my KJ I’ve been cutting off the bottom 4 inches of the flat and laying that piece next to the packer on the KJ to cook. I take it off before the packer, let it rest, then freeze it for brisket hash. I’m wondering if you’ve ever tried making brisket jerky. I’m tempted to try it but I’m wondering if it’s possible to partially cook the meat long enough to get the delicious smoke flavor and still be able to make jerky in the dehydrator... have you tried this before? If not, what are your thoughts? As always, I appreciate you and your channel. Cheers! Steve from Sacramento.
I’ve not tried making jerky yet but I can’t see why it wouldn’t work well. let me know if you do try
If I don'y have butcher paper is there something else I could use?
you can use alum foil
I ended up using the "boat" method from some of your other videos and it turned out really well. I'm new to Komado Joe and to smoking in general but I think this was my best one yet! Thanks for all of your videos.
I’ve just order a Black Angus tri-tip, do you think this is worth trying to cook as a brisket or would you only do it with Wagyu?
what a nice cut, i would do it normally and later on try this
Would this tri tip brisket do as well on the Kamado Joe Classic as it did on the Joe jr?
yes but you can get away with fitting a brisket if you'd like
I'm thinking about getting the grill gun after pay day. How long would you say it takes those coals to ash over on the Classic? Do you go through gas canisters pretty quick, or is it efficient?
it goes through a can every 2 weeks or so the way I use it but you can get a large tank connection if you don’t want to change them 1-2 a month. I’d rather the portability and change then the big tank.
the classic is hot every and food ready in around 20min
@@SmokingDadBBQ I ordered last night in a moment of weakness. :) I can't wait to try it.
How do you like those little wood chucks? Are they wet?
they aren't wet but if i had a moisture content reading tool they are definitely not kiln dried
You da man James🔥🔥🔥
thanks 🙏
Would a tri-tip be the same as a brisket ear? Or a point from a full packer?
same no, but similar yes. All better options than a small 3-5lbs flat if you want brisket but can't fit a whole packer
Where do you source your meats from James? Wagyu especially.
JNG meats in aldershot
Also in the GTA where do you buy your brisket point cut?
JNG meats in aldershot
I am going to try this Friday. What was the total cook time? Thanks James!
i think we were done in 6 hours
@@SmokingDadBBQ Awesome. Thanks so much!
James, did you not put the Meater in to the line? Wondering if that is the case how it effected the temp reading.
i think i did... have to rewatch but from my memory replay i did lol
@@SmokingDadBBQ looked like it was short by about 1/2"-1" so was curious lol.
Can you do or explain tri-tip on the bigger joe say double indirect method, or is it the same?
yes you can do it double indirect on the larger ones
@@SmokingDadBBQ thanks for getting back to me. I treated it like a steak and reversed seared it on the soapstone today. Delicious! Next time I’ll try your way.
About how much time did it take from when you wrapped in paper until it hit the 203 degrees?
in general count on gaining 20f per hour once wrapped as a rough guide
@@SmokingDadBBQ Thank you so much! I'm trying to work my schedule backward for this cook!
Do you have a link to the smoking wood used? Thanks!
www.amazon.ca/Cleveland-Whiskey-Bourbon-Infused-Smoking/dp/B07CL3BN7X
www.greatamericanfireplace.com/smoker-bricx/
@@SmokingDadBBQ Thanks!
How important is it to trim the fat off the meat?
on a brisket with too much hard fat it is important. I don’t think I touched this roast
Tri-tip brisket style is always better then brisket hahaha 😂
James, looks delicious, can I ask the price per pound at J&G for this cut. I'm close and want to check it out.
i can't find the receipt ... this was wagyu so i think it was ~29
@@SmokingDadBBQ thanks!
Still waiting for my Big Joe, should arrive in the next couple of weeks.
Have all the accessories just need the grill and I'm off to the butcher!
Wow. That seemed like the easiest butcher paper wrap I’ve ever seen lol. The way you just picked it up with the paper and started wrapping it. Why can’t a 17 pound brisket be the same way? Lol
you can for sure... easy to overthink these things lol. its just paper protecting the outside lol
How about a Picanha smoked like a brisket ?
will make it happen
How much did that piece of meat cost?
I think this was 60
@@SmokingDadBBQ Thanks...it sounds great! I’m gonna try it.
Good god man, that butcher paper wrap job.
not a fan? 😂
It gave me anxiety.
Love the show 👍🏽
Now I have to lick a wet tree to make sure I'm doing it right.
hahaha let me know how that goes
ok so how many people do you serve one of those "small" brisket?!
this did 6 adults
Can we hope in the futur you cook something else than beef?
Example fishes and vegetables,
To much of brisket and American bbq style.
Ready for something more refine.
Although thank you for everything.
Yes I can
@@SmokingDadBBQ I’m very confident because you are passionate and devoted person. You are
TriTip is not a brisket
no never said it was. I said a small non brisket like this tri tip makes a better brisket than actual brisket under 5LBS
Why not go for the same on the bigger grill ? Should be even better.