This was definitely the most detailed well-presented video on smoking a brisket this is the first time I'm smoking a brisket and I want to make sure I do it right. Randy was awesome
Went through countless videos and then decided this looked the best. And wow, we were blown away by the results. This was the first time for my partner and I to use kamado and coal and smoke a beef brisket. I did read the recipe maybe a million times while prepping and throughout cooking, but i have to say when we sliced into that piece of beauty, it was all worth it
Great video! Fun to watch, really well produced, and you introduced yet another critical function for bourbon. The only issue I have with this approach is I’d probably burn my face trying to drink hot meaty bourbon out of the drip tray during the smoke.
I’ve been looking for a video that really motivates me to go ahead and do a Brisket. I think I found it. Excellent Video. Not sure your name man .. but you really killed it!!! Thanks!!
Geez Randy you really did it this time! A huge brisket and using Bulleit bourbon? Man that's going for the good stuff (personally I'd be drinking that Bulleit and tending that fire the whole 8 hours :-)
Love the pink floyd shirt ! Just got a ceramic grill buddys gave me hell for my pellet grill. Aka easy bake oven. Great video that brisket made my mouth water. Thank for the video and keep grillin.
I've had my Primo XL for 8 years. Love it for the things I use it for but I never was able to accept the briskets it turned out compared to what my stick burner turned out. I will be doing an over night brisket that will be the best of both worlds tonight. First 7-8 hours on the stick burner to set the bark and that beautiful smoke ring, then move it to the Primo at 210 degrees for 5 hours of sleep. The Primo is the best wing cooker, whole chicken cooker on earth. Cannot find a better way to cook a Prime Rib. Great for ribs. Great for high heat searing. I just cannot compare the brisket and butts it turns out to those from my stick burner.
I've noticed too that I have better results with temps at 300, it seems to melt the fat better. It's ironic because when I first started smoking I couldn't control the temps well and I always overshot, to 300 when attempting 225, however my briskets were amazing. Now that I know the grill better and have a constant 225, they are drier... Very fitting "mood music"
Im considering buy a smoker , can any1 answer me this , this type of smoker how do u add fuel it the smoker once its started? Or do u not need to add more coals or wood
Since it is a Kamado, you could add more wood chunks throughout the cook if you see the smoke lessening. But be warned, during a Brisket cook you do not want smoke for the full long cook. It can cause the meat to become over smoked, which is not tasty. This one got plenty of smoke flavor, in our opinion.
Was this a prime brisket? Did you probe the flat to make sure it was tender at the end? Also, did you have to put it in a cooler for the carryover time?
Unfortunately it was not prime, that was choice. I probe the brisket at the thickest part of the flat as well as the thickest part in general, didn't have the probe in the entire cook, just the towards the end. I did not do the cooler method on this cook, just double wrapped in foil and rested for about an hour.
Yessir! If you have a smaller cut and the time on your hands, you can go lower than we did here - 220F is always a great range as well. KJ is a great cooker, you will get awesome results!
Nice video man! I have been having my doubts about the ability of my ceramic grill to produce a good brisket. This restored my confidence. I am going to try it again. This time i will put liquid in the drip pan. It is also very difficult to keep the cooker at around 250 or lower. Was your cook closer to 300 degrees the whole time?
Glad you enjoyed it! Yeah, I smoked this around the 300F range, but you should be able to cruise around 225 if you dampen the vents down enough. The main thing is not overshooting the temperature during the preheat. Because the ceramics absorb a lot of heat at first, it is misleading to look only at the hood temp probe. It helps to put an additional probe at grid level to have a more accurate reading. Once you are nearing target temp, start closing the vents down until it stabilizes where you want it. Way harder to take the temp down once the coals are screaming hot. Do you have heat deflector over the coals? That is a huge help.
No, that was just the moisture that accumulated under the foil. No liquid added other than the drip pan that it smoked over until that point & the mist from the spray bottle.
@@BBQGuys Tks a lot! Then after the wrapping and knowing that not only temperature is the key to take it out from the pit, but what is the aprox meet temperature to take it out?
This looks good, but before I try it I have to ask...... won't the bourbon fumes ignite and the bourbon burn if you pour it into the smoker drip pan surrounded by hot coals?
The smoker is not at a high temp, and you have the heat deflectors + drip pan to catch it. Just make sure to pour into the drip pan and not directly on the coals, and you will be all good. Cheers!
Quick question, I was told, in a kamado grill, to always go fat down, because the fat layer protects the meat from the direct source of heat underneath. that is not an issue with offseat smokers. Here, you put fat side up. Any differences?
Yes, the great debate! On this setup, because I had heat deflectors as well as a water pan to diffuse the heat and add moisture, I went fat side up. I thought of it as more of the best of both worlds, self basting with fat cap on top and moisture protection from the water pan on bottom. I could totally see fat cap down being a solid bet in other scenarios where you don't have room for a water pan and whatnot.
Congrats, escelent results! I go allways Fat cap down which for me produces a more intense smoke ring when you cook with oval ceramic grills. Fat cap down with a water pan results a good moisture and prevents variation on temp and bad smoke when fat drips runs over deflectors.
this question is for anyone who has experience smoking a brisket on a kamado. how long are you getting your chunks to smoke for? if i put in as much as this guy did they stop smoking after about half an hour. it doesnt really matter how much i put in, where i place the chunks or even what temp the kamado is at (within brisket smoking temps). Im not getting the smokiness Im looking for, even with hickory chunks.
From our experience when you don't see thick, super visible smoke you can still be getting plenty of smoke flavor over the course of the cook. With a long cook like a brisket, you don't want to keep loading it down with wood the whole time and over smoke it. That being said, smoke likes to stick to wet things and cold things. If you keep the outside of the brisket moist you'll get better smoke adhesion.
BBQGuys I can say this Randy. I followed your recipe to the letter except for the Apple cider vinegar and bourbon and my brisket was perfect. Best tasting brisket I have ever ate. Next time I will use the bourbon and apple cider vinegar. Thanks
Shawna Wolfe i have the Traeger Timberline 1300, can do eight 16 pound briskets...it is 700 more, but in two real cooks, it would pay for itself...im gonna go get 4 bone in chicken thighs, it will cook this little amount of food to perfection as well...my icon is a pic of the smoker... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Shawna Wolfe start slow then, have 2 weber kettles. 22.5 inch, each...you will learn a lot from a kettle, including heat control...once you master a 22.5, you got it....just remember, it wont come over night...lots of variables cooking each time... If you have questions joeyb1977@gmail.com drop a line on what you are thinking about doing ...
50/50 water and apple cider vinegar for the spray. Pan 50/50 bourbon and apple juice, yes. You can always top it off with more apple juice throughout the cook if you want to save the bourbon for drinking. :) Here is the printable recipe: www.bbqguys.com/bbq-learning-center/recipes/smoked-brisket?
It is indeed a bit difficult to keep from drying out for your choice or select cuts. Of course, Prime is the preferred. But definitely use the wrap method, possibly even inject the flat to help from drying out!
Not a great smoke ring though. This is my issue with these style smokers - you can’t add wood throughout the cook to get a decent stick-burner style amount of smoke.
@@BBQGuys Thanks! Did a Tri-tip on the 'cue last night...rubbed only with salt, cracked pepper and a little cayenne. Cooked at 280 deg until 135 internal. Sure glad I'm a carnivore!
Yes Kamados hold a lot of moisture, but I like the water pan to add an additional shield to the meat, as it is easiest to mist the top side with apple cider.
I’ve watched this video an unhealthy number of times! Can’t get enough of it. This is perfection.😅
This was definitely the most detailed well-presented video on smoking a brisket this is the first time I'm smoking a brisket and I want to make sure I do it right. Randy was awesome
Went through countless videos and then decided this looked the best. And wow, we were blown away by the results. This was the first time for my partner and I to use kamado and coal and smoke a beef brisket. I did read the recipe maybe a million times while prepping and throughout cooking, but i have to say when we sliced into that piece of beauty, it was all worth it
This dude had me!! At the beginning like what!!!!! 🔥🔥👍🏾👍🏾👍🏾❤️❤️❤️❤️❤️✅✅✅✅✅
Great video! Fun to watch, really well produced, and you introduced yet another critical function for bourbon. The only issue I have with this approach is I’d probably burn my face trying to drink hot meaty bourbon out of the drip tray during the smoke.
Thanks for watching!
What an incredible voice you have! Wonderful job narrating your video!
Cheers for this, will be smoking a brisket tomorrow on my XL ... totally psyched!!
Best of luck! Cheers Felix.
Great stuff. Sharpness and lighting of the video was awesome!
Aw, thanks we try! We think 4k was invented for food :)
I’ve been looking for a video that really motivates me to go ahead and do a Brisket. I think I found it. Excellent Video. Not sure your name man .. but you really killed it!!! Thanks!!
why am I watching these videos in the morning?
Hm...you must be hungry!
Geez Randy you really did it this time! A huge brisket and using Bulleit bourbon? Man that's going for the good stuff (personally I'd be drinking that Bulleit and tending that fire the whole 8 hours :-)
Greg! Randy here. That was like a 14 hour smoke, you better believe I dipped in! Thanks for watching man!
@@BBQGuys That explains why the bottle was nearly empty when you poured the rest into the pan! Gotta keep the chef hydrated too :-)
Love the bits and ends.
Thanks!
Awesome Brisket Randy, can´t wait to start my first one.
My Oval XL will arrive on Monday and I am so excited...
Greetings from Germany!
Thanks! You should be excited... the Primo Oval is a joy to cook on! Cheers & best of luck smoking the brisket.
Geez brother, that brisket cost big money once you throw in all that bourbon! Looked good though!
Wow... downright perfect
Thanks for checking it out!
Love the pink floyd shirt ! Just got a ceramic grill buddys gave me hell for my pellet grill. Aka easy bake oven. Great video that brisket made my mouth water. Thank for the video and keep grillin.
Rock on!
The title of this video should be, "How To Lead a Vegan to Salvation"
That sure was a pretty Oval XL. The brisket looks great but I think I could find a better use of the Bourbon!
Love that Primo! Thanks for watching!
After the wrapping and knowing that not only temperature is the key to take it out from the pit, but what is the aprox meet temperature to take it out
Hey, you are shooting for 200F when it is done. You can wrap around 170F and let it cruise until it hits 200F.
I need a cigarette..
LOL
“Brown chicken brown cow.”
That's that fall apart brisket right there!
We try!
Wow! that was awesome!! instant subscribe👍😎
When you say 275-300, would you follow the dome thermometer or your ambient grill probe?
Hell yes, great stuff!! Awesome video, beautifully done brisket and my FAV burnt ends!
Thanks Red! Now I want more burnt ends.
Damn !!! That's a good looking brisket !!! Great cook !!
Thanks Henry! It was indeed delicious. Can't wait to do another one.
@@BBQGuys I'm very interested in a new Komado type grill
Your killing me. Looking good. I swear the smoke almost came through my phone.
We need that technology.. also the ability to send samples through the phone :)
Looks amazing! Wonderful job!
Thanks Erin!
I'm hungry as hell now ... .. lol
Sorry! LOL
I've had my Primo XL for 8 years. Love it for the things I use it for but I never was able to accept the briskets it turned out compared to what my stick burner turned out. I will be doing an over night brisket that will be the best of both worlds tonight. First 7-8 hours on the stick burner to set the bark and that beautiful smoke ring, then move it to the Primo at 210 degrees for 5 hours of sleep. The Primo is the best wing cooker, whole chicken cooker on earth. Cannot find a better way to cook a Prime Rib. Great for ribs. Great for high heat searing. I just cannot compare the brisket and butts it turns out to those from my stick burner.
Mmm I bet that Prime Rib is incredible! Best of luck with the combo method, I am sure it will taste delicious.
haha love the porno music. nice touch!!
Great, looked really juicy and tender. Merry Christmas, off to the grill!!!!
Thanks! You too!
I've noticed too that I have better results with temps at 300, it seems to melt the fat better. It's ironic because when I first started smoking I couldn't control the temps well and I always overshot, to 300 when attempting 225, however my briskets were amazing. Now that I know the grill better and have a constant 225, they are drier... Very fitting "mood music"
Thanks for watching!
Amazing, the hardest part is to wait jajaja
We feel your pain.
That looks awesome.
It is!
Amazing. 👍
Sold!!
Right on!
Nicely done!
Thanks!
This is amazing 😮
Glad you enjoy!
Im considering buy a smoker , can any1 answer me this , this type of smoker how do u add fuel it the smoker once its started? Or do u not need to add more coals or wood
You shouldn't have to add anything during the cook.
When you have the pit temp probe in, do you go by that reading or the grill gauge? My grill surface temp is always higher.
I always go by the Pit Temp. Grill gauge can be way off. It is normally just a guide, and not gospel.
4:57... Brown Chicken Brown cow....
Our thoughts exactly!
How do you get a thicker line of smoke? Using this smoker?
Since it is a Kamado, you could add more wood chunks throughout the cook if you see the smoke lessening. But be warned, during a Brisket cook you do not want smoke for the full long cook. It can cause the meat to become over smoked, which is not tasty. This one got plenty of smoke flavor, in our opinion.
Thanks for replying. I been always smoking all 8 hours with full mesquite wood. Thanks for the tip I'll try that
Was this a prime brisket? Did you probe the flat to make sure it was tender at the end? Also, did you have to put it in a cooler for the carryover time?
Unfortunately it was not prime, that was choice. I probe the brisket at the thickest part of the flat as well as the thickest part in general, didn't have the probe in the entire cook, just the towards the end. I did not do the cooler method on this cook, just double wrapped in foil and rested for about an hour.
Would you recommend following the same steps and temp recommendations (for the grill temp) for the Kamado Joe grill?
Yessir! If you have a smaller cut and the time on your hands, you can go lower than we did here - 220F is always a great range as well. KJ is a great cooker, you will get awesome results!
Very good informative video thank you. If the brisket is half the size of what you've got would the cooking time be half as well on average?
For a brisket half this size, I would shoot for about a 6-8 hour cook. I've even smoked 5 lb briskets at 8 hours with awesome results.
Great video !
Thanks Dave!
Nice video man! I have been having my doubts about the ability of my ceramic grill to produce a good brisket. This restored my confidence. I am going to try it again. This time i will put liquid in the drip pan. It is also very difficult to keep the cooker at around 250 or lower. Was your cook closer to 300 degrees the whole time?
Glad you enjoyed it! Yeah, I smoked this around the 300F range, but you should be able to cruise around 225 if you dampen the vents down enough. The main thing is not overshooting the temperature during the preheat. Because the ceramics absorb a lot of heat at first, it is misleading to look only at the hood temp probe. It helps to put an additional probe at grid level to have a more accurate reading. Once you are nearing target temp, start closing the vents down until it stabilizes where you want it. Way harder to take the temp down once the coals are screaming hot. Do you have heat deflector over the coals? That is a huge help.
Gets pretty sensual there toward the end.
Can't hide our love for brisket!
Came for the #meatporn, leaving satisfied...
Stop by anytime ;)
Great looking brisket mate! had my mouth watering! :D
Thanks!
can I ask if you add some liquid when going with the aluminium heavy foil? if yes what and how much?
No, that was just the moisture that accumulated under the foil. No liquid added other than the drip pan that it smoked over until that point & the mist from the spray bottle.
did you add any more charcoal
We did not!
Is that a Yuengling? Nice job on the brisket!
Yes, it was! Thanks, glad you enjoyed the vid.
What is the meet temperature you reach before you do the wrapping?
You typically want to reach 180 degrees.
@@BBQGuys Tks a lot! Then after the wrapping and knowing that not only temperature is the key to take it out from the pit, but what is the aprox meet temperature to take it out?
did you ever have to add more lump charcoal or wood chunks???
You shouldn't have to!
@@BBQGuys thanks!
Hi, do you prefer kamado PRIMO o kamado BIG JOE III?
We rank the Big Joe higher!
This looks good, but before I try it I have to ask...... won't the bourbon fumes ignite and the bourbon burn if you pour it into the smoker drip pan surrounded
by hot coals?
The smoker is not at a high temp, and you have the heat deflectors + drip pan to catch it. Just make sure to pour into the drip pan and not directly on the coals, and you will be all good. Cheers!
Finally Beef which isnt RARE
Right on!
Quick question, I was told, in a kamado grill, to always go fat down, because the fat layer protects the meat from the direct source of heat underneath. that is not an issue with offseat smokers. Here, you put fat side up. Any differences?
Yes, the great debate! On this setup, because I had heat deflectors as well as a water pan to diffuse the heat and add moisture, I went fat side up. I thought of it as more of the best of both worlds, self basting with fat cap on top and moisture protection from the water pan on bottom. I could totally see fat cap down being a solid bet in other scenarios where you don't have room for a water pan and whatnot.
Congrats, escelent results! I go allways Fat cap down which for me produces a more intense smoke ring when you cook with oval ceramic grills. Fat cap down with a water pan results a good moisture and prevents variation on temp and bad smoke when fat drips runs over deflectors.
keep making good content 🙂
Thanks, we will!
one question, how you add more charcol? it takes 9 hours
I have actually gone 12 hours without refueling. Of course this depends on the temperature you are cooking at and how much fuel you can hold at once.
looks delicious! 👍🏻
Thanks Nayda!
how often do you have to redo the coals?
After each cook.
this question is for anyone who has experience smoking a brisket on a kamado. how long are you getting your chunks to smoke for? if i put in as much as this guy did they stop smoking after about half an hour. it doesnt really matter how much i put in, where i place the chunks or even what temp the kamado is at (within brisket smoking temps). Im not getting the smokiness Im looking for, even with hickory chunks.
From our experience when you don't see thick, super visible smoke you can still be getting plenty of smoke flavor over the course of the cook. With a long cook like a brisket, you don't want to keep loading it down with wood the whole time and over smoke it. That being said, smoke likes to stick to wet things and cold things. If you keep the outside of the brisket moist you'll get better smoke adhesion.
Hot do you like the Hot & fast method compared to low and slow? Do you feel one is superior to the other?
If you got the extra time, I still love low and slow. I like how it gives a little more time for the fat to render in the thicker areas.
You that you used apple cider and bourbon for the juice. Was it cider or apple cider vinegar?
Hey Steven, Randy here. Sorry for the confusion. That was indeed apple cider vinegar.
BBQGuys I can say this Randy. I followed your recipe to the letter except for the Apple cider vinegar and bourbon and my brisket was perfect. Best tasting brisket I have ever ate. Next time I will use the bourbon and apple cider vinegar. Thanks
Great timing on this video. I am trying to decide if I should invest in one of these or another brand. Thanks!
Shawna Wolfe i have the Traeger Timberline 1300, can do eight 16 pound briskets...it is 700 more, but in two real cooks, it would pay for itself...im gonna go get 4 bone in chicken thighs, it will cook this little amount of food to perfection as well...my icon is a pic of the smoker...
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
I'm just making the switch from gas grilling. I'm super excited.
Shawna Wolfe start slow then, have 2 weber kettles. 22.5 inch, each...you will learn a lot from a kettle, including heat control...once you master a 22.5, you got it....just remember, it wont come over night...lots of variables cooking each time...
If you have questions joeyb1977@gmail.com
drop a line on what you are thinking about doing ...
Glad it helped! Let me know if you have any questions :)
The Timberline is a great grill as well.. certainly love the amount of space!
Did you use 50/50 on the bourbon and apple juice mix? And how about the apple cider spray?
50/50 water and apple cider vinegar for the spray. Pan 50/50 bourbon and apple juice, yes. You can always top it off with more apple juice throughout the cook if you want to save the bourbon for drinking. :) Here is the printable recipe: www.bbqguys.com/bbq-learning-center/recipes/smoked-brisket?
What got joe dirt to do a cameo excellent
LOL, Randy here. Haven't heard that one before, but I'll take it. Cheers and thanks for watching.
I can think of a better use of a bottle of Bulleit than the drip pan....
Try it! The flavor is incredible.
Anyone know how to keep the flat part from drying out?
It is indeed a bit difficult to keep from drying out for your choice or select cuts. Of course, Prime is the preferred. But definitely use the wrap method, possibly even inject the flat to help from drying out!
I used to demo Primo's. They really are the best due to that shape. Well done
Love that grill for sure! Thanks!
Did you inject this brisket in the vid?
No injection, just seasoning on the outside and waterpan. Cheers!
now
the
hardest
part
is
WAITING
You are so right!
Too bad you didn’t mention what Temp you wrapped at.
Once the brisket reaches an internal temperature of 180°F, generously spray the brisket, remove it from the grill, and wrap it in heavy-duty foil.
I thought you were going to cook the large brisket..... oh wait! 🤪
What am I doing here?! I wasn't even hungry!
We welcome the hungry and the non hungry to come appreciate the brisket view.
Not a great smoke ring though. This is my issue with these style smokers - you can’t add wood throughout the cook to get a decent stick-burner style amount of smoke.
May take a time or two to get the smoke ring perfected!
Nice job. I think you should have poured the beer into the drip tray and sipped the bourbon throughout the cook...
Thanks for the tip!
🤤🤤🤤🤤
You all don’t play!
Thanks for stopping by man!
Great vid...do you ever inject briskets, and if so, what do you use? 'Cue on, my brother!
Thanks Mike! I really don't tend to inject them, I like the classic flavor of the bark/ smoke/ meat :)
@@BBQGuys Thanks! Did a Tri-tip on the 'cue last night...rubbed only with salt, cracked pepper and a little cayenne. Cooked at 280 deg until 135 internal. Sure glad I'm a carnivore!
@@whipple1062 Yum! Cheers to carnivore livin'!
Best part is right after the 5 minute mark when the porn music kicks in.
Love to hear it!
Man... that's some serious meat porn! Awesome vid!
Got 50 vegans here y'all
Don't know if I should be aroused or hungry....
Why waste good bourbon in the drip pan?
You only loaded the grill with coal one time and it lasted 10 hours? That is impressive.
Yeah man, Kamados are crazy with their insulation.
Which brand of lump coal do you recommend in the Oval XL? Thanks.
Didn’t get the common courtesy of a reach around but that’s okay. My god.
No comment.
You lost me at apple chunks for brisket then you added liquid. Kamado grills hold so much moisture it's not needed.
Yes Kamados hold a lot of moisture, but I like the water pan to add an additional shield to the meat, as it is easiest to mist the top side with apple cider.
This music, imagery, and overall mood just reminds me of watching porn…
Not sure we can comment on THAT! lol
9
I cannot believe you wasted Bulleit bourbon in your drip pan, this is madness!
We agree.. but that was what we had on hand that day. I was just anxious to get the pit started!