Kamado Joe - Brisket

Brustkern ist das Point des Brisket (mit oder ohne Knochen)
Slow, smoked, wrapped! Dauer gut 12h
Rub: Senf, Salz, Pfeffer
Smoking Phase: ca. 6h mit Apfel- und Buchenholzrauch bei 130°C
Wrapping Phase: ca. 4h mit etwas süßem Essig und Rindertalg in Butcher's Paper (keine Alufolie) bis Kerntemperatur 96°C
Resting Phase: mindestens 1h bei 60°C im Backrohr (Wrapping belassen), je länger desto besser.
Das Fleisch kommt vom Biobauern www.mavi-hof.at/ (keine Werbung).

[@ericaandjeremy]

Hi Bernard! I can't find your comment anymore but I saw in the notification that you left one and I could only read the beginning of it. Thank you for saying the video was a gem :) I'm very jealous of your Kamado smoker. Of all the smokers my husband has I can't believe he doesn't have one of those! I can't understand what you're saying in the video but the brisket at the end looks tasty!!

[@bernardsbbq]

Hey Erica, I think YT must be acting up, because I just saw your comment by chance, too and did not get a notification. If you (or Jeremy) want to know more about Kamado smokers you can email me at [e-mail] (no plugging, I am a backyard guy)
I was able to copy&paste my comment from your Cesky Krumlov video, here it is:
Found this gem through your BBQ channel. I am from Austria and we love visiting Cesky Krumlov. BTW, the trailer hitches are a European standard norm and in many countries it is mandatory to cover them with a softer object (plastic cap, tennis ball, old sneakers,...) and to cover the grease.