UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - th-cam.com/video/1KB3PQy-Dn4/w-d-xo.html Pulled pork - th-cam.com/video/PNOwc3vdkxU/w-d-xo.html Steak - th-cam.com/video/P1kbjad7M4U/w-d-xo.html Ribs - th-cam.com/video/8_Dr7CtiRxM/w-d-xo.html Chicken - th-cam.com/video/_YuE6-MzhGo/w-d-xo.html
I cannot thank you enough for all of these instructional videos. The Classic Joe III was my pandemic gift to myself, and I had no idea how to use it properly. Your videos are a revelation. I watched many during the winter and today I successfully made a perfect brisket by (pretty much) faithfully replicating your methods. I cannot be happier; my guests were thrilled and thanks again!
These are the best Kamado videos. Instructions and reasoning behind the choices are clear. After some underwhelming brisket attempts this has given me the understanding and confidence to try again by playing to the Kamado Joe strengths instead of trying to force it to act like a giant drum smoker. Great work.
And a video covering how to deal with briskets and brisket cuts in that 2-4kg (4.5-9 pound) range. It’s pretty rare I have enough people around to justify a full size 15 pound piece of meat.
Before I unload on you I want to mention that I had been using a 72 gallon converted, reverse flow stick burner for about 10yrs, preceded by a WSM for two before that. I grew tired of feeding it wood over long smokes and paying too close attention to it and knew I wanted a KJ, so I went looking for info. I found you. I have a 'toys' problem. Since finding your channel I have purchased the following based on watching them in action... -KJ Big Joe III -DoJoe -Meater+ -iKamand 2 -Jealous Devil -That drip pan you use I would blame you had I not already had three of the best pizza nights ever, an overnight Pork Butt and an overnight Brisket smoke. Now I have my eye on the JoeTisserie for some Shawarma! Darn you JAMES!!! And thank you for re-igniting my passion for cooking with fire. Keep 'em coming!
Would really like your take on wrapping temps and fat side up/down in another video like you mentioned! Told you before but best Kamado videos on TH-cam in my opinion.
About the fat side up/down option, I think that there is a lot of room for debate when cooking in an offset smoker with indirect heat, but in a KJ, I'm rather sure that it's best to do it fat side down. @@SmokingDadBBQ pointed out in this video that the bottom of his hot 'n' fast brisket was a bit overdone, which is what I've experienced myself. Yes, there are a lot of things interrupting the flow of heat in a KJ, but I'm convinced that there is still more heat from the bottom than from the sides or top, so the bottom will always be hotter. I would MUCH prefer for the fat cap to take the brunt of that heat rather than the meat. Of course, don't take the "I'm convinced that..." to mean that I think I'm an authority on this. I'm still learning (aren't we all), and have messed up more brisket than I'd like to admit. But part of that learning process is comparing our results, and sharing what we've found to work with each other. :)
The comparison between hot and fast vs low and slow was very informative, but also really appreciate the commentary comparing Kamado cooking vs the more traditional smoker. Very helpful!
I'm definitely interested in seeing more tips and tricks for brisket on the kamado joe. I have a classic and have so far avoided smoking a brisket on it since i don't want to ruin it! I am good with beef ribs, pork ribs, steaks, pork butt etc, but haven't found many helpful videos for brisket on a kamado yet.
It’s not hard. Learn to trim first If you can control your temps in your cooker you have zero to worry about. Trim, temp you can figure out the rest. Also worst result it chop it up into cubes and make tacos the next day🌮🌮 nothing to lose. Enjoy
@@EricPetersen2922 Yes, I just live in an area where briskets are hard to source and most will cost me 80 Euro or more, so I want to have some understanding of best methods before I decide to drop that much cash on it! Thanks for the suggestions though!
Interesting that you posted this today. I did a hot and fast brisket on my WSM yesterday for the first time. Followed Harry Soo's methodology with temps in the 350-400 degree range. Naturally I was skeptical about the end product. It was absolutely the best briskets I've ever cooked. Makes me wonder why I've done so many 12-16hr cooks. As you mentioned the fat was rendered MUCH better and had a stronger smoke flavor than I typically get. No more low and slow briskets for me!
I just tried something new that may or may not have been discussed already. For more clean smoke throughout a long cook or any cook. Use the ashtray with a little coals in it to feed more fresh wood chunks in the ash tray and watch that clean smoke come up through it all. Amazing difference
definitely harder to not over do the bottom, just find it doesn't taste proper without a nicely rendered fat cap getting all sweet and sticky on the top ... maybe chasing a unicorn here lol
I raise my brisket using a rig from ceramic grill store. And I keep an air gap between the plate setter and the drip pan using large nuts from the hardware store. Seems to help.
I have a hard time lots of the time i do briskets on my KJ classic. I dont have a slow roller and the bottom of my brisket is usually hard as well but the rest is usually ok. What are some remedies to stop from overcooking the bottom?
Just wanted to say a quick thank you for all the content you've been providing. I'm running a hand-me-down 12 yr old BGE that I inherited earlier this year and this channel has answered so many of my starter/newbie questions. So much so that I kinda just started coming to SDBBQ first and running with whatever the particular format you suggest. The information and education your channel provides have allowed me to be more confident in purchasing higher-end cuts knowing that I can achieve the intended outcome. I have a 12 lbs choice brisket I'll be prepping and starting up tomorrow at 6am, I'm like a kid on Christmas eve, I can't wait! Thanks and hopefully one day, I too can ascend to smoke level Plaid.
yes high efficiency grills like the KJ need a clean burning fire to get a great smoke ring, normally south of 250f things start breathing well enough to significantly improve the quality of your cook, taste and smoke ring
Glad it was helpful! i think it comes down to a clean fire tasting better than a barley breathing fire.... part of the challenge of really efficient cookers
I agree with your ending comments. I havent been having great outcomes with under 250 degree cooks it's not quite the consistency and taste I'm looking for. I'm also new to kamado so theres that learning curve!
250-270 is fine for 90% of your low & slow. As noted in the video the air flow is lower in Kamado’s. It can be managed and not be a problem with practice
I wish I didn’t spend years trying to master a temp (200-225) not knowing the food taste was worse than the easier to hold 250-270... but that’s why I share these things lol
Hey, loving your videos, theyre really helpful!! Question - how do you know low & slow is going to take 20hrs? Is that through experience and data on previous cooks, or is there a way to estimate/guesstimate it?
Good video, just a did a brisket low and slow on my kamado at 225 for 21 hours, based on a recent TH-cam video that stated due to lack of airflow on a smaller cookers, low and slow was the way to go for brisket. But I wasn't happy with the result, wasn't as 'beefy' as I generally get. Will go with your hot and fast on my next one.
thanks, i have a new brisket video coming out shortly which adds the double indirect minus the butcher paper in this video, foil boat with some tweaks to my rub - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html I will never go back, the hot and fast tastes so much better and the setup in the video above solves for the overdone bottom that wanted to tear a little bit during slicing
Subscribed! My friend told me to check this gentleman out and I'm glad I did. I used to be a low and slow guy myself, but as I moved into smoking higher quality briskets, I have found that the relationship between intermuscular fat/marbling and time to cook are inversely related-the more marbled the brisket, the less collagen needs denatured and the better the fat is preserved. I agree with the Smoking Dad's conclusion's.
thanks. I won it at a bbq competition and it is maybe one of the most beautiful knives I’ve ever had.... but it doesn’t hold an edge worth a darn so I deliberately haven’t mentioned the name to encourage people to go get one as if it’s like mine, you won’t be happy. at about $400 this should do a better job as a knife
Thank you very much for one of the most useful experiments on the channel! I didn't expect this result! So soon I will cook my very first brisket on kamado joe hot and fast!
It was 88 degrees at my house today. I don’t know how you live in the snow. Love your videos!!! All the best, thanks for the fun Vs. videos, fun series. BBQ love!
Great comparison! I've also started doing the 270 degrees brisket. Takes less time and equal to better results for me. So why spend the extra hours? I have started wrapping with butcher paper and I really like my results over the foil. Cheers!
💯.. recorded the kettle brisket after this even though they came out in the opposite order. th-cam.com/video/3ci--GFOKo0/w-d-xo.html at 28min. won’t go back from this
Thank you again fantastic content, so I’m going for a hot and fast cook for 7hrs can you confirm the temp needed and the temp needed internally. Also with the ribs for the lat 3 hours also get side. Cheers
7:09 - this is such a great bit of info (temp increase of ~20deg/hr when wrapped). I wish I had this guideline when I did beef ribs for thanksgiving, hit a major stall and it was late to the table 😬 Oh well, more leftovers for me. thanks again pops!
If I didnt already have a UDS, you would've totally just sold me on cooking my next brisket hot n fast on my kamado. Great video and glad I found your channel, thanks to someone recommending you on the Vision Grill FB page.
Do you think that the Joe size contributed to the results? Walls being closer to the meat? Great video thanks. I did a turkey yesterday with our warm up of 50 degrees. Still a little cautious about using the komado in upstate NY winters
i haven't noticed a difference between the two ... i am sure it would be better if i had the exact same two but i used to have to classic 3's and didn't notice any difference going from that setup to what i have now so i dont think that altered the results
Hi James, I have a question regarding black pepper. I know that Franklin recommends 16 mesh. It’s hard to find. Do you use the 16 mesh or Costco coarse black pepper would give same results? Thanks
Have read and tried foil wrapped cardboard (skewered to allow smoke through) under the flat to protect it.... Worked amazing well. Your low /slow was very low... I do 120c. Also bought the ikamand but couldn't install it properly due to the stand and got a smartfire instead. Thanks great vid.
I'm making my first Brisket this Easter weekend on the Masterbuilt Kamado and after seeing this, i'll definitly go for the 135°C! Thanks for the perfect timed video...I'm so excited! Wish me luck!
Great video first of all, and next, sorry if this has been asked and answered before. I have a Joe Classic (18in) and appreciate using a rib rack to fit a packer brisket in. My question : does the hot & fast technique you showed here apply as well for a divide & conquer setup ? Thanks and more power to your show!
Hi James. I have a Big Joe series 2 and the SloRoller, so there is very little room for drip pan. Would the hot and fast brisket work better on the gr>ll expander shelf? That would give me great room between the SloRoller and the bottom of the meat. Thanks for your dedication and willingness to help us progress in our bbq journey!
Great video and expirament. Do you think you could achieve the same results in the low and slow method as you did in the hot and fast method if you used an external blower? My guess is that it would solve the lack of air issue. Just a guess... Have you used blowers in the past and what are your thoughts about the implementation of said blowers to maintain heat and air flow?
outstanding my friend! Just ordered a KJ Classic 3 as our first-ever 'serious' BBQ and have spent many hours using your vids to fast-track the knowledge. Here's hoping for a great first (fast) brisket..
I just did this for the first time last weekend using the fat I trimmed from the brisket I was going to cook…. it worked way better than I thought it would I trimmed and made smoked tallow with some lowerys seasoning. then I seasoned my brisket snd let it dry brine for 12 hours before the cook was going to start. injected the tallow and put it on the grill
Hello again well I have tried the brisket and it was burnt in the ends, however hot and fast was great. As it was a while ago can you remind me the temp on big joe. If I loose heat I don’t have the fan so how can I crank it up? Also the carving knife is a little too expensive can you suggest any others. Thank you great content as always.
try this next time. it has been my best KJ brisket - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html I bought a victoria Knox slicer but it dulls before you are done slicing the brisket. for under 50 it’s the best option I’ve found but I must add I am very happy with the upgrade to my dalstrong slicer. after a few more months to confirm I like it I will do a video on knives as this is maybe the trickiest piece of gear there is
@@MrAndydavis78 ceramic is porous and the grill is well sealed compared to other styles where air can leak out which has a drying effect on the food which is where the water pan concept comes from. Yes the environment can impact this as will the moisture from the food that’s being released during the cooking. Having tested it… it’s just worse bark with the pan. Soggy and doesn’t form as well so I don’t do it
Super informative video and comment section. In the future, at what point would you put the brisket in the boat to prevent tough underside? Halfway into hot and fast method? Also, will you go 270-300 or somewhere closer to 250 going forward?
@@SmokingDadBBQ last time I did a pork butt my fire ran out. Pork was around 170 F. Noticed it was not going up in temp after an hour or so. I looked in the grill and my lump was not burning anymore and it ran off to one side of the grill. I had to finish it up in my oven. Thanks for the advice.
yes absolutely... I did this brisket below after these and tried the foil boat and it solved the bottom issue on a Kamado. I will not go back LOL - th-cam.com/video/3ci--GFOKo0/w-d-xo.html I think that boat is around 28min
Thank you for this! Got a KJ 2 plus a bunch of accessories because of your videos and made my first brisket hot and fast this past weekend which came out amazing! Few questions: How often do you clean your SloRoller and how do you do it? Is there a need for the rack that comes with the SloRoller? It doesn’t really leave room for a drip tray and the divide and conquer seems to work just fine with it. Thank you again for all your content!
glad to hear. I use a 14” SmokeWare drip pan as it fits in the x accessory rack on level 2 allowing grids in level three. this helps keep the SloRoller clean. I also flip the top piece for the next cook to keep it clean and I crank the heat to 400-425 after a long slow cook to burn off any drippings so that they don’t create white smoke next time I start my grill
Thank you for doing this series. Of course every style of cooker is going to have some sweet spot or other for any given cook. I love that Hot and FAST is still many many hours.
@@SmokingDadBBQ loving this series and also your explanations of the different types of heat is so incredibly eye opening. I’m kicking myself for not realizing it earlier
I tried an 18 lb beef brisket using the double indirect on my Classic 2 18” Joe using the following: Fire basket filled with charcoal and smoking wood, deflector plates, Slow roller base, Slow roller top, Base plate, Slow roller rack, drip pan, grates. The dome closed but the thermometer pierced the brisket, the Meater probes reached 200F internal and 340F ambient in 3 hours. I never lost the billowing smoke from the Joe. Not sure what went wrong. The Slo-Roller is for the classic 1 or 2 model. Any suggestions or ideas where I goofed up?
As always great video! do you consider 250 degrees hot and fast or somewhere in the middle? Going to start a brisket this weekend for Easter at around 8 or 9am and hoping it will be ready by 6pm, i'm hoping 250 is correct for the timing?
Great video! I'm looking to do my first brisket on my new KJ Classic 2. Using hot & fast, what timing should I expect per lb of meat? I usually get smaller briskets in the 6 - 8 lb range.
I think the hot and fast with the foil bolt is the answer. It would protect the bottom of the brisket. I will be doing one that way on Monday and let you know how it turns out.
At what temp did you wrap and do you take temp on point or flat? I just did one without wrapping and the flaw was very dray and point could of been juicer. Next time I will wrap
Hi James! Got a Big Joe last week for Mother’s Day (#bestgiftever) and tried a hot and fast brisket on Sunday for a crowd. It was AWESOME!! Made some burnt ends with the leftovers last night and those were great too. Thanks for all the help getting started and for giving me the confidence to attempt that brisket. Everyone was wowed, it was the tastiest meat I’ve ever cooked. 🥳
James need your advice I have cooked two hot and fast briskets now and they have both been a tad dry. I cooked them to the 205f desired cooking temp, I trimmed a little more fat off than maybe I should have. Do you think I should try next time under 205 or less fat trimming? Appreciate the help
I have never done brisket. If you put some water in the tray for the hot and fast do you think it would have help keep the bottom crust soft or would it make it soggy?
it tends to make it mushy so i don't add water to any ceramic cooker... the foil boat on the other hand was a winner. I did this with my kettle joe brisket and its here to stay
Bearded Butchers did a really interesting comparison on grass fed beef vs grain and grass fed. Seriously- most beef is given a mix of both but beef that have grain of some sort just are fattier and less gamey tasting.
An experiment I would be interested in; how much of a difference the amount of fat cap you trim/leave on. I’ve always gone around 5mm simply because that’s what I’ve researched, I don’t want to spend £65 and 12+ hours and mess it up! It would be interesting to know! Great video by the way!
Hi. I'm sorry, but this is completely new territory for me. What are the meter probes you insert at 2 mins 30 sec (and onwards)? Where is that metric reported? Later on you use a probe thermometer with a red body (10 min 40 sec). What is that? Thanks.
Good question. I am using the meater block which is a wireless meat probe that reads the internal temp of the meat as well as the ambient air temp and sends that to your phone app which helps monitor your cook remotely (if you have wifi for the block). The red pen is the thermoworks mk4 which is an instant read probe that allows you to check other areas quickly without making too many / large holes and is what i use for finishing touches / deadly accurate after the meater has got me to the 99% finish line.
Are you monitoring your temps from your KJ thermometer or your grill temp via an app? I always seem to have about a 30 degree difference 🤔 …want to do another brisket this weekend and want to see which one to go by (KJ or grill level temp)
30 is a touch much. I would calibrate your dome to make sure it’s reading 100c / 212f in boiling water I go by the dome as that’s the tool I use every cook so I find it best to learn your vent settings for it. grid should be 15-20 hotter
@@SmokingDadBBQ awesome…thanks for the quick response…great content…in Texas so you ever need a bag of Post Oak wood (central Texas staple for brisket), I’ll send you a bag 👍🏾
Love the videos!!! Now that comparisons between “hot ‘n fast” vs “low ‘n slow’” have been done for brisket, ribs, and Boston butts, with “hot ‘n fast” winning except for the Boston butts, what do you think the reasons are the the butts not cooking as well ‘“hot ‘n fast” and are there ways to change that outcome?
More on tricks and tips for brisket would be nice. Especially a like-for-like video for fat side up/down. On a more general note, thanks for all your video. I really appreciate your effort.
I made a packer brisket last weekend, and inadvertently went hot n fast only because the winds were so high I couldn't tune it down low enough (didn't try very hard either) and it was the best brisket I've made yet.
My very first brisket (and still one of my very best) also got “out of control” on a windy day. There were no easy access resources in the 80s, and the only thing I knew about BBQ was that I loved it. I bought a cheap vertical Brinkmann smoker, filled the pan with charcoal, got it blazing hot, put the water pan and brisket in, untrimmed fat cap down (who knew?). Walked down the street to buy a newspaper and on the way home, saw a pre-dawn glow coming from what had to be my back yard. I had a small inferno going, as the entire brisket was engulfed in flames. I was able to get the fire out without damaging the brisket and just cooked it in the oven because I was afraid of burning the house down after that. Turned out that the initiative sear must have locked in the juices, because the brisket was outstanding!
Based on your view in this video about proximity, I'm trying a slightly lower temp hot-and-fast on a smaller piece of brisket in the Joe junior right now. 250°f, 2 small oak chunks at the bottom of the basket, clean invisible smoke. Wish me luck!
I used my joe jr last nite and experienced an annoying problem. It took forever to get to a reasonable temp and wouldn't hold it. I know I didn't have a lack of air problem. The problem is related to humidity inmy charcoal. Do you ever encounter that problem. If so what do you do to resolve it. Thanks tom
it gets very humid here in the summer and I keep my coals in the garage where it’s also humid and it’s never been a problem. aka I don’t think charcoal is degrading in your environment to the point where it doesn’t perform as intended. what brand are you using? it’s possible it came not fully carbonated and you might need to try s different brand. the three I use are fogo, jealous devil and big block
Hey James, really useful points about the air flow considerations. I don’t have a slow roller, just using the heat deflectors. Do you suggest I always raise them up using the X tool or is it fine to have the heat deflectors in the lower (default) position.
I prefer them raised but on the series 1 and 2 this is close to the meat so you need to mind the bottom ... the lower works I just don’t like the heat cap that traps all the heat low
I have seen some guys partially seperate the flat and the point by removing that fat layer and primarily using the point for burnt ends. Have you ever done that?
@@SmokingDadBBQ th-cam.com/video/ghGRBJB1SL4/w-d-xo.html What are your thoughts on this process. If I were to go ahead and separate the flat and the point, could I cook one over the other with a kamado joe grill extender? If so which would be best on the top grill? Thanks for answering all my questions.
this can be made worse when it’s not seated properly… the paper towel or toilet paper balls behind the pedals makes it easy to seat it properly. I would see if you can get a warranty replacement and install this way
Hi James, Do you think that if you went hot and fast on the Big Joe that you would have less overdoneness on the bottom because you do not need to use the V-rack and thus can keep more distance from your sloroller?
Greetings from Germany. Thank you very much for your comparison, James. The result surprised me though. ;) I'll definitely go hot and fast für my first Brisket on the Kamado Joe. The ones I did were L&S on a Gas Smoker with a great result. I'd highly appreciate if you shared your way of dry-brining, or is there a video already that I missed out? Cheers, Sven
Very good video congrats! I personally think that most of the traditional American bbq recipes are extremely slow and slow. You can get pretty similar or better results with half the cooking time. It depends on the amount of meat of course but your video is a good example of this.
Great video, love your style! I use a Broil King Keg and I always struggle to figure out where I should take my temperature. Are you just using the built in dome temp or do you have a grill level probe? I find there can be up to 50 degree difference. Thanks!
Super interesting analysis of the difference between the large stick-burner style and the heat dense low air flow ceramic cooker. I would be interested in more videos of this type. Looking forward to your thoughts on fat side up or down for a ceramic cooker... I'm of the opinion the fat goes down to protect against that heat from the bottom. One other thing to look at - I noticed your temperature sensor goes close to the grate but the dome thermometer is a lot higher - how much difference do you get between the two? Great video!
just got my best KJ brisket fat cap up. went double indirect to run even hotter without burning and added the foil boat - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
My 22 lbs turkey said 4 to 4 1/2 hours at 325. It was done in about 3 1/2 hours. Can one assume that the Kamado Joe acts more like a convection oven and will cook in about 15% less time?
UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Brisket - th-cam.com/video/1KB3PQy-Dn4/w-d-xo.html
Pulled pork - th-cam.com/video/PNOwc3vdkxU/w-d-xo.html
Steak - th-cam.com/video/P1kbjad7M4U/w-d-xo.html
Ribs - th-cam.com/video/8_Dr7CtiRxM/w-d-xo.html
Chicken - th-cam.com/video/_YuE6-MzhGo/w-d-xo.html
I cannot thank you enough for all of these instructional videos. The Classic Joe III was my pandemic gift to myself, and I had no idea how to use it properly. Your videos are a revelation. I watched many during the winter and today I successfully made a perfect brisket by (pretty much) faithfully replicating your methods. I cannot be happier; my guests were thrilled and thanks again!
These are the best Kamado videos. Instructions and reasoning behind the choices are clear. After some underwhelming brisket attempts this has given me the understanding and confidence to try again by playing to the Kamado Joe strengths instead of trying to force it to act like a giant drum smoker. Great work.
Wow, thanks! Happy to help accelerate your learning curve on the kamado differences
Would definitely love a video just covering hot and fast.
sure thing
And a video covering how to deal with briskets and brisket cuts in that 2-4kg (4.5-9 pound) range. It’s pretty rare I have enough people around to justify a full size 15 pound piece of meat.
Agreed!! Making a big brisket on my big joe in a few weeks. Would love to learn everything I can before then :)
Before I unload on you I want to mention that I had been using a 72 gallon converted, reverse flow stick burner for about 10yrs, preceded by a WSM for two before that. I grew tired of feeding it wood over long smokes and paying too close attention to it and knew I wanted a KJ, so I went looking for info. I found you. I have a 'toys' problem.
Since finding your channel I have purchased the following based on watching them in action...
-KJ Big Joe III
-DoJoe
-Meater+
-iKamand 2
-Jealous Devil
-That drip pan you use
I would blame you had I not already had three of the best pizza nights ever, an overnight Pork Butt and an overnight Brisket smoke. Now I have my eye on the JoeTisserie for some Shawarma! Darn you JAMES!!! And thank you for re-igniting my passion for cooking with fire. Keep 'em coming!
hahaha sorry not sorry. the JoeTisserie is so worth it though
Would really like your take on wrapping temps and fat side up/down in another video like you mentioned! Told you before but best Kamado videos on TH-cam in my opinion.
thanks so much. Will do
About the fat side up/down option, I think that there is a lot of room for debate when cooking in an offset smoker with indirect heat, but in a KJ, I'm rather sure that it's best to do it fat side down. @@SmokingDadBBQ pointed out in this video that the bottom of his hot 'n' fast brisket was a bit overdone, which is what I've experienced myself. Yes, there are a lot of things interrupting the flow of heat in a KJ, but I'm convinced that there is still more heat from the bottom than from the sides or top, so the bottom will always be hotter. I would MUCH prefer for the fat cap to take the brunt of that heat rather than the meat.
Of course, don't take the "I'm convinced that..." to mean that I think I'm an authority on this. I'm still learning (aren't we all), and have messed up more brisket than I'd like to admit. But part of that learning process is comparing our results, and sharing what we've found to work with each other. :)
I'd love to see a video about your take on fat up/down and foil vs butcher paper wrap.
you got it.... as soon as we are done eating the leftovers lol
+1
@@jonathangranados9022 you got it
The comparison between hot and fast vs low and slow was very informative, but also really appreciate the commentary comparing Kamado cooking vs the more traditional smoker. Very helpful!
Glad you liked it! so much of the advice is meant for a completely different style grill and just doesn’t translate perfect to all cookers
Yeah the higher temp over 165 was new for me.
I'm definitely interested in seeing more tips and tricks for brisket on the kamado joe. I have a classic and have so far avoided smoking a brisket on it since i don't want to ruin it! I am good with beef ribs, pork ribs, steaks, pork butt etc, but haven't found many helpful videos for brisket on a kamado yet.
you got it. I did this one on the classic last year snd it was great th-cam.com/video/Nco-3gEUj6w/w-d-xo.html
It’s not hard.
Learn to trim first
If you can control your temps in your cooker you have zero to worry about.
Trim, temp you can figure out the rest.
Also worst result it chop it up into cubes and make tacos the next day🌮🌮 nothing to lose.
Enjoy
@@EricPetersen2922 Yes, I just live in an area where briskets are hard to source and most will cost me 80 Euro or more, so I want to have some understanding of best methods before I decide to drop that much cash on it! Thanks for the suggestions though!
@@TonyStark-xc7je Practice on something cheaper but also large. The trick is in controlling the Joe, not the meat itself.
Interesting that you posted this today. I did a hot and fast brisket on my WSM yesterday for the first time. Followed Harry Soo's methodology with temps in the 350-400 degree range. Naturally I was skeptical about the end product. It was absolutely the best briskets I've ever cooked. Makes me wonder why I've done so many 12-16hr cooks. As you mentioned the fat was rendered MUCH better and had a stronger smoke flavor than I typically get. No more low and slow briskets for me!
Right? Clean burning fires = good food
May I ask, did u add water to the ism water pan? also, what is the internal temp during smoking and after that during the wrap? thanks man
I just tried something new that may or may not have been discussed already. For more clean smoke throughout a long cook or any cook. Use the ashtray with a little coals in it to feed more fresh wood chunks in the ash tray and watch that clean smoke come up through it all. Amazing difference
glad to hear thats worked, i know a few folks who prefer that approach
@@SmokingDadBBQ since you’re the only person I know with 2+ Kamados… that would be a great experiment video 👍
Thanks for sharing. for the Hot & Fast , May I ask what is the smoker temp and the meat internal temp when u pulled it out? thanks again
Very instructive. The next step, of course, is hot and fast on the Big Joe.
100%
Great video. Going to do first brisket on Classic II tomorrow. Don’t have slo roller set up. Any alternatives? Thank you
Deflectors and if you have a spare pizza stone you can do double indirect
Great stuff James, That overcooked bottom is common on Kamado cookers for me. That’s my argument for fat cap down! 🏆🏆🏆🏆🏆
definitely harder to not over do the bottom, just find it doesn't taste proper without a nicely rendered fat cap getting all sweet and sticky on the top ... maybe chasing a unicorn here lol
I raise my brisket using a rig from ceramic grill store. And I keep an air gap between the plate setter and the drip pan using large nuts from the hardware store. Seems to help.
Would flipping help? Just a thought
I have a hard time lots of the time i do briskets on my KJ classic. I dont have a slow roller and the bottom of my brisket is usually hard as well but the rest is usually ok. What are some remedies to stop from overcooking the bottom?
Just wanted to say a quick thank you for all the content you've been providing. I'm running a hand-me-down 12 yr old BGE that I inherited earlier this year and this channel has answered so many of my starter/newbie questions. So much so that I kinda just started coming to SDBBQ first and running with whatever the particular format you suggest. The information and education your channel provides have allowed me to be more confident in purchasing higher-end cuts knowing that I can achieve the intended outcome. I have a 12 lbs choice brisket I'll be prepping and starting up tomorrow at 6am, I'm like a kid on Christmas eve, I can't wait! Thanks and hopefully one day, I too can ascend to smoke level Plaid.
haha smoke level plaid, love it
Thanks for sharing mate , very interesting
I just bought a series 111
Enjoy it
That was very surprising, I was so impressed by the larger smoke ring with the hot and fast cook! Thanks loving the experiments.
yes high efficiency grills like the KJ need a clean burning fire to get a great smoke ring, normally south of 250f things start breathing well enough to significantly improve the quality of your cook, taste and smoke ring
Thought that low temperature would really win the contest, so I'm surprised to see the opposite. Thanks for this practical lesson :)
Glad it was helpful! i think it comes down to a clean fire tasting better than a barley breathing fire.... part of the challenge of really efficient cookers
Nice! I’m going to give it a try on Saturday!
Hope you enjoy
I’ve been doing hot and fast for a few years. I prefer that as well. Use the boat method to avoid burning the underside. Thanks again!
100% the boat has helped make hot and fast the clear winner
I agree with your ending comments. I havent been having great outcomes with under 250 degree cooks it's not quite the consistency and taste I'm looking for. I'm also new to kamado so theres that learning curve!
Same here
250-270 is fine for 90% of your low & slow.
As noted in the video the air flow is lower in Kamado’s. It can be managed and not be a problem with practice
I wish I didn’t spend years trying to master a temp (200-225) not knowing the food taste was worse than the easier to hold 250-270... but that’s why I share these things lol
Would love a video on other tops as you mentioned
Noted!
Hey, loving your videos, theyre really helpful!! Question - how do you know low & slow is going to take 20hrs? Is that through experience and data on previous cooks, or is there a way to estimate/guesstimate it?
My guess is that it is an estimate based on several respected recipes.
Good video, just a did a brisket low and slow on my kamado at 225 for 21 hours, based on a recent TH-cam video that stated due to lack of airflow on a smaller cookers, low and slow was the way to go for brisket. But I wasn't happy with the result, wasn't as 'beefy' as I generally get. Will go with your hot and fast on my next one.
thanks, i have a new brisket video coming out shortly which adds the double indirect minus the butcher paper in this video, foil boat with some tweaks to my rub - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
I will never go back, the hot and fast tastes so much better and the setup in the video above solves for the overdone bottom that wanted to tear a little bit during slicing
Subscribed! My friend told me to check this gentleman out and I'm glad I did. I used to be a low and slow guy myself, but as I moved into smoking higher quality briskets, I have found that the relationship between intermuscular fat/marbling and time to cook are inversely related-the more marbled the brisket, the less collagen needs denatured and the better the fat is preserved. I agree with the Smoking Dad's conclusion's.
Thanks and welcome
Great video James! What model of knife is that? That thing is like a short sword.
thanks. I won it at a bbq competition and it is maybe one of the most beautiful knives I’ve ever had.... but it doesn’t hold an edge worth a darn so I deliberately haven’t mentioned the name to encourage people to go get one as if it’s like mine, you won’t be happy. at about $400 this should do a better job as a knife
@@SmokingDadBBQ Ok, good to know. I appreciate the way you’re so honest in your product reviews.
Thank you very much for one of the most useful experiments on the channel! I didn't expect this result! So soon I will cook my very first brisket on kamado joe hot and fast!
Fantastic! glad it helped.... we still have left overs LOL 😂
It was 88 degrees at my house today.
I don’t know how you live in the snow.
Love your videos!!! All the best, thanks for the fun Vs. videos, fun series. BBQ love!
it was 70 on Tuesday... there was a chance of snow yesterday.... so sick of it 😂
Exactly what I expected based on my tests as well. Thanks for the independent confirmation.
thanks. cheers
Hi, I have Brikette of a young bull or a young lady cow as choices. Which one is the better Rocker? Or do you prefer the older gens meat?
Not Brikette, but brisket …..
that's a good question, i've actually never asked the butcher which briskets I am buying
Great comparison! I've also started doing the 270 degrees brisket. Takes less time and equal to better results for me. So why spend the extra hours? I have started wrapping with butcher paper and I really like my results over the foil. Cheers!
I totally agree with butcher paper.
Or even the boat method, paper wrap, foil bottom
💯.. recorded the kettle brisket after this even though they came out in the opposite order. th-cam.com/video/3ci--GFOKo0/w-d-xo.html at 28min. won’t go back from this
Thank you again fantastic content, so I’m going for a hot and fast cook for 7hrs can you confirm the temp needed and the temp needed internally. Also with the ribs for the lat 3 hours also get side. Cheers
the brisket was done at 203f.., the my can range from 197-211 but 203 is pretty common for proper doneness
7:09 - this is such a great bit of info (temp increase of ~20deg/hr when wrapped). I wish I had this guideline when I did beef ribs for thanksgiving, hit a major stall and it was late to the table 😬 Oh well, more leftovers for me.
thanks again pops!
Glad it was helpful!
If I didnt already have a UDS, you would've totally just sold me on cooking my next brisket hot n fast on my kamado. Great video and glad I found your channel, thanks to someone recommending you on the Vision Grill FB page.
Right on, and thanks to that person for the referral
Great video on the brisket! What are thoughts on trying the tallow baste or tallow paper for a better brisket?
I might have to join the cool kids and try that
Do you think that the Joe size contributed to the results? Walls being closer to the meat? Great video thanks. I did a turkey yesterday with our warm up of 50 degrees. Still a little cautious about using the komado in upstate NY winters
i haven't noticed a difference between the two ... i am sure it would be better if i had the exact same two but i used to have to classic 3's and didn't notice any difference going from that setup to what i have now so i dont think that altered the results
Hi James,
I have a question regarding black pepper. I know that Franklin recommends 16 mesh. It’s hard to find. Do you use the 16 mesh or Costco coarse black pepper would give same results?
Thanks
i go with costco as thats what i can find
Have read and tried foil wrapped cardboard (skewered to allow smoke through) under the flat to protect it.... Worked amazing well. Your low /slow was very low... I do 120c.
Also bought the ikamand but couldn't install it properly due to the stand and got a smartfire instead.
Thanks great vid.
thanks. yes you need to rotate the Joe in order to install the plate which is a pain
I'm making my first Brisket this Easter weekend on the Masterbuilt Kamado and after seeing this, i'll definitly go for the 135°C! Thanks for the perfect timed video...I'm so excited! Wish me luck!
you got this, good luck
Great video first of all, and next, sorry if this has been asked and answered before. I have a Joe Classic (18in) and appreciate using a rib rack to fit a packer brisket in. My question : does the hot & fast technique you showed here apply as well for a divide & conquer setup ? Thanks and more power to your show!
you can use some wood chunks instead of the v rack and yes the D&C setup works great
Amazing.. I would have thought the Low and Slow.. Thanks James.
You're welcome!
Hi James. I have a Big Joe series 2 and the SloRoller, so there is very little room for drip pan. Would the hot and fast brisket work better on the gr>ll expander shelf? That would give me great room between the SloRoller and the bottom of the meat. Thanks for your dedication and willingness to help us progress in our bbq journey!
I love using the radiant heat of the dome so if it fits fine in there go for it
Great video and expirament.
Do you think you could achieve the same results in the low and slow method as you did in the hot and fast method if you used an external blower?
My guess is that it would solve the lack of air issue. Just a guess...
Have you used blowers in the past and what are your thoughts about the implementation of said blowers to maintain heat and air flow?
Thank-you, cheers
Hello can you point me in the right direction to cook a large brisket hot and fast and pull pork which ever is the fastest. Thanks
this is now my go to hot and fast. pork is quicker th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
That was a surprising result. I will definitely make note of your 270F sweet spot.
it’s my go two for brisket, ribs and pork butts now
nice vid sir. can u do a test like this with beef ribs?
I can but I’ve found the best temp for them is 270
@@SmokingDadBBQ it would be interesting. usually I do them around 250/260 for about 6hrs.
outstanding my friend! Just ordered a KJ Classic 3 as our first-ever 'serious' BBQ and have spent many hours using your vids to fast-track the knowledge. Here's hoping for a great first (fast) brisket..
Rock on! Congrats
Great videos. Learned a ton from you so far. What's your thoughts on injecting beef tallow into the briskets?
I just did this for the first time last weekend using the fat I trimmed from the brisket I was going to cook…. it worked way better than I thought it would
I trimmed and made smoked tallow with some lowerys seasoning. then I seasoned my brisket snd let it dry brine for 12 hours before the cook was going to start. injected the tallow and put it on the grill
Thanks for the reply! Did the injection last night and placed on hot and fast cook at 6am this morning. Looking forward to the results.
Hello again well I have tried the brisket and it was burnt in the ends, however hot and fast was great. As it was a while ago can you remind me the temp on big joe. If I loose heat I don’t have the fan so how can I crank it up? Also the carving knife is a little too expensive can you suggest any others. Thank you great content as always.
try this next time. it has been my best KJ brisket - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
I bought a victoria Knox slicer but it dulls before you are done slicing the brisket. for under 50 it’s the best option I’ve found but I must add I am very happy with the upgrade to my dalstrong slicer. after a few more months to confirm I like it I will do a video on knives as this is maybe the trickiest piece of gear there is
Thanks for sharing ! What do you think about adding a bowl of water to your cooking ?
doesn’t work well in a Kamado where it’s already very humid. the bark never set when i did that
@@SmokingDadBBQ thanks a lot ! Your channel is amazing.
@@SmokingDadBBQ Why is it already humid? Isn't that more a factor of the environment?
@@MrAndydavis78 ceramic is porous and the grill is well sealed compared to other styles where air can leak out which has a drying effect on the food which is where the water pan concept comes from. Yes the environment can impact this as will the moisture from the food that’s being released during the cooking. Having tested it… it’s just worse bark with the pan. Soggy and doesn’t form as well so I don’t do it
Super informative video and comment section. In the future, at what point would you put the brisket in the boat to prevent tough underside? Halfway into hot and fast method? Also, will you go 270-300 or somewhere closer to 250 going forward?
I am thinking 160-180 is where I will plan to board the boat
When you use your ikamand, what do you put your kontrol tower setting on?
you want it about 1/4 - 1/2" less air than what you would normally set it, this helps the fan regulate things better
@@SmokingDadBBQ last time I did a pork butt my fire ran out. Pork was around 170 F. Noticed it was not going up in temp after an hour or so. I looked in the grill and my lump was not burning anymore and it ran off to one side of the grill. I had to finish it up in my oven. Thanks for the advice.
@@drewhuckla2807 the fan uses more fuel than manual. Caught me off guard too
also teach how you do your burnt ends
you got it, will do
Awsome work James.
thanks 🙏
please share more on bark.
for sure, will do
Could you put foil under the brisket after some cook time to protect the bottom? Referring to the hot method.
yes absolutely... I did this brisket below after these and tried the foil boat and it solved the bottom issue on a Kamado. I will not go back LOL - th-cam.com/video/3ci--GFOKo0/w-d-xo.html
I think that boat is around 28min
Yikes there is so much useful information here. Thank you.
You are so welcome!
Thank you for this! Got a KJ 2 plus a bunch of accessories because of your videos and made my first brisket hot and fast this past weekend which came out amazing!
Few questions:
How often do you clean your SloRoller and how do you do it?
Is there a need for the rack that comes with the SloRoller? It doesn’t really leave room for a drip tray and the divide and conquer seems to work just fine with it.
Thank you again for all your content!
glad to hear. I use a 14” SmokeWare drip pan as it fits in the x accessory rack on level 2 allowing grids in level three. this helps keep the SloRoller clean. I also flip the top piece for the next cook to keep it clean and I crank the heat to 400-425 after a long slow cook to burn off any drippings so that they don’t create white smoke next time I start my grill
Thank you for doing this series. Of course every style of cooker is going to have some sweet spot or other for any given cook. I love that Hot and FAST is still many many hours.
thanks
Do you use a water pan?
no, makes the bark worse so no need in a kamado
Excellent info. I have a Traeger and I’ll test but I’m assuming my results will be similar to the Kamodo.
for sure, cheers
Do this test with beef short ribs next!
good idea
@@SmokingDadBBQ loving this series and also your explanations of the different types of heat is so incredibly eye opening. I’m kicking myself for not realizing it earlier
I tried an 18 lb beef brisket using the double indirect on my Classic 2 18” Joe using the following: Fire basket filled with charcoal and smoking wood, deflector plates, Slow roller base, Slow roller top, Base plate, Slow roller rack, drip pan, grates. The dome closed but the thermometer pierced the brisket, the Meater probes reached 200F internal and 340F ambient in 3 hours. I never lost the billowing smoke from the Joe. Not sure what went wrong. The Slo-Roller is for the classic 1 or 2 model. Any suggestions or ideas where I goofed up?
any chance you had some residual fat left in the grill from a previous cook? A clean burn, pizza cook or steak sear will take care of this
I will do a deep clean. Since the SloRoller cannot withstand temps above 500F, how can I deep clean it? Vinegar soak and wire brush, perhaps?
As always great video! do you consider 250 degrees hot and fast or somewhere in the middle? Going to start a brisket this weekend for Easter at around 8 or 9am and hoping it will be ready by 6pm, i'm hoping 250 is correct for the timing?
I like the middle temps, 250-270 is perfect for the best of both worlds
Great video! I'm looking to do my first brisket on my new KJ Classic 2. Using hot & fast, what timing should I expect per lb of meat? I usually get smaller briskets in the 6 - 8 lb range.
larger briskets are easier to get to turn out with the thickest flat you can find. I did a 16lbs (trimmed to 13) yesterday in 9hrs
@@SmokingDadBBQ Thx! 9 hrs on the Kamado, then the rest... correct?
I think the hot and fast with the foil bolt is the answer. It would protect the bottom of the brisket. I will be doing one that way on Monday and let you know how it turns out.
Enjoy
Going to be doing my first brisket tomorrow, but it's only the flat. Any hints or differences I should consider?
nope. just keep an eye as it’s a little less forgiving going from not done to over done
Low and slow I think will always be better but if you really want to eat some bbq and are in a crunch for time I think its good to know both!
maybe on some types of grills, but on a kamado it breathes better smoke at 250+ so not really any benefit to going below that
Makes me want to try a brisket on my Pit Barrel Smoker
that would be great
I’m wondering if the larger smoker helps with the smokiness/ring. Definitely more wood.
don't think so... just got the best brisket ever and i did it on the classic - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
At what temp did you wrap and do you take temp on point or flat?
I just did one without wrapping and the flaw was very dray and point could of been juicer. Next time I will wrap
I probe the flat first. and wrap 170-180
@@SmokingDadBBQ thanks this really helps. I also made the mistake of buying a brisket with no fat on it.
Hi James! Got a Big Joe last week for Mother’s Day (#bestgiftever) and tried a hot and fast brisket on Sunday for a crowd. It was AWESOME!! Made some burnt ends with the leftovers last night and those were great too. Thanks for all the help getting started and for giving me the confidence to attempt that brisket. Everyone was wowed, it was the tastiest meat I’ve ever cooked. 🥳
this fills my heart with so much joy. congrats
James need your advice I have cooked two hot and fast briskets now and they have both been a tad dry. I cooked them to the 205f desired cooking temp, I trimmed a little more fat off than maybe I should have. Do you think I should try next time under 205 or less fat trimming? Appreciate the help
always go for probe feel. brisket can finish 197-211 so 205 while common is not always the right temp. that could be too much or not enough some times
@@SmokingDadBBQ Ok thanks do you think to aggressive trimming on the fat side would have any bearing?
I have never done brisket. If you put some water in the tray for the hot and fast do you think it would have help keep the bottom crust soft or would it make it soggy?
it tends to make it mushy so i don't add water to any ceramic cooker... the foil boat on the other hand was a winner. I did this with my kettle joe brisket and its here to stay
Great video. I’ve been doing British Brisket (lean, grass fed) at 220 but it ends up a bit dry. I’m going to try a 270 and see how that goes.
try to get prime or wagyu if you can for more inter-muscular fat
Bearded Butchers did a really interesting comparison on grass fed beef vs grain and grass fed. Seriously- most beef is given a mix of both but beef that have grain of some sort just are fattier and less gamey tasting.
An experiment I would be interested in; how much of a difference the amount of fat cap you trim/leave on. I’ve always gone around 5mm simply because that’s what I’ve researched, I don’t want to spend £65 and 12+ hours and mess it up!
It would be interesting to know!
Great video by the way!
thanks so much, nothing wrong with 5mm / 1/4"
Hi. I'm sorry, but this is completely new territory for me. What are the meter probes you insert at 2 mins 30 sec (and onwards)? Where is that metric reported? Later on you use a probe thermometer with a red body (10 min 40 sec). What is that? Thanks.
Good question. I am using the meater block which is a wireless meat probe that reads the internal temp of the meat as well as the ambient air temp and sends that to your phone app which helps monitor your cook remotely (if you have wifi for the block).
The red pen is the thermoworks mk4 which is an instant read probe that allows you to check other areas quickly without making too many / large holes and is what i use for finishing touches / deadly accurate after the meater has got me to the 99% finish line.
@@SmokingDadBBQ Many thanks for that.👍 I have been contemplating buying a Kamado Joe for a while.
Are you monitoring your temps from your KJ thermometer or your grill temp via an app? I always seem to have about a 30 degree difference 🤔 …want to do another brisket this weekend and want to see which one to go by (KJ or grill level temp)
30 is a touch much. I would calibrate your dome to make sure it’s reading 100c / 212f in boiling water
I go by the dome as that’s the tool I use every cook so I find it best to learn your vent settings for it. grid should be 15-20 hotter
@@SmokingDadBBQ awesome…thanks for the quick response…great content…in Texas so you ever need a bag of Post Oak wood (central Texas staple for brisket), I’ll send you a bag 👍🏾
Love the videos!!! Now that comparisons between “hot ‘n fast” vs “low ‘n slow’” have been done for brisket, ribs, and Boston butts, with “hot ‘n fast” winning except for the Boston butts, what do you think the reasons are the the butts not cooking as well ‘“hot ‘n fast” and are there ways to change that outcome?
i think i went too hot and too fast for those, maybe need to try at a more similar hot temp
I’m going to guess Low and Slow! Great series
Not what I expected, I’ll have to try this... going to save a ton of time!
thanks so much. didn’t know how this would land but glad I’ve done it side by side
My takeaway is to take the happy medium of 250-275. Best of both worlds.
100% the best
More on tricks and tips for brisket would be nice. Especially a like-for-like video for fat side up/down.
On a more general note, thanks for all your video. I really appreciate your effort.
thanks so much. glad you get some value from them
I made a packer brisket last weekend, and inadvertently went hot n fast only because the winds were so high I couldn't tune it down low enough (didn't try very hard either) and it was the best brisket I've made yet.
the clean fire makes a big difference... that kettle Joe brisket was a ton of work but boy did it pay off
My very first brisket (and still one of my very best) also got “out of control” on a windy day. There were no easy access resources in the 80s, and the only thing I knew about BBQ was that I loved it. I bought a cheap vertical Brinkmann smoker, filled the pan with charcoal, got it blazing hot, put the water pan and brisket in, untrimmed fat cap down (who knew?). Walked down the street to buy a newspaper and on the way home, saw a pre-dawn glow coming from what had to be my back yard. I had a small inferno going, as the entire brisket was engulfed in flames. I was able to get the fire out without damaging the brisket and just cooked it in the oven because I was afraid of burning the house down after that. Turned out that the initiative sear must have locked in the juices, because the brisket was outstanding!
Have you tried the peach coloured paper for wrapping yet?
yes I have a roll. I often opt for foil as it’s cleaner for the cooler
Based on your view in this video about proximity, I'm trying a slightly lower temp hot-and-fast on a smaller piece of brisket in the Joe junior right now. 250°f, 2 small oak chunks at the bottom of the basket, clean invisible smoke. Wish me luck!
Good stuff! you got this
I used my joe jr last nite and experienced an annoying problem. It took forever to get to a reasonable temp and wouldn't hold it. I know I didn't have a lack of air problem. The problem is related to humidity inmy charcoal. Do you ever encounter that problem. If so what do you do to resolve it. Thanks tom
it gets very humid here in the summer and I keep my coals in the garage where it’s also humid and it’s never been a problem. aka I don’t think charcoal is degrading in your environment to the point where it doesn’t perform as intended.
what brand are you using? it’s possible it came not fully carbonated and you might need to try s different brand. the three I use are fogo, jealous devil and big block
Hey James, really useful points about the air flow considerations. I don’t have a slow roller, just using the heat deflectors. Do you suggest I always raise them up using the X tool or is it fine to have the heat deflectors in the lower (default) position.
I prefer them raised but on the series 1 and 2 this is close to the meat so you need to mind the bottom ... the lower works I just don’t like the heat cap that traps all the heat low
I have seen some guys partially seperate the flat and the point by removing that fat layer and primarily using the point for burnt ends. Have you ever done that?
yes. love burnt ends
@@SmokingDadBBQ th-cam.com/video/ghGRBJB1SL4/w-d-xo.html
What are your thoughts on this process.
If I were to go ahead and separate the flat and the point, could I cook one over the other with a kamado joe grill extender? If so which would be best on the top grill?
Thanks for answering all my questions.
Have you had any issues with the firebox ring warping? Mine is warped pretty significantly and is a real pain to put on.
this can be made worse when it’s not seated properly… the paper towel or toilet paper balls behind the pedals makes it easy to seat it properly. I would see if you can get a warranty replacement and install this way
Hi James,
Do you think that if you went hot and fast on the Big Joe that you would have less overdoneness on the bottom because you do not need to use the V-rack and thus can keep more distance from your sloroller?
maybe. all I know is the brisket I did after these was the kettle Joe one where I tried the boat and it’s going to be my go to method for now on
Greetings from Germany. Thank you very much for your comparison, James. The result surprised me though. ;) I'll definitely go hot and fast für my first Brisket on the Kamado Joe. The ones I did were L&S on a Gas Smoker with a great result.
I'd highly appreciate if you shared your way of dry-brining, or is there a video already that I missed out?
Cheers, Sven
250-270 is the perfect balance of both
What would the results of splitting the difference on temp be??? Say 270-290 f
thats exactly what I do, 250-270 is now my go to temp on a kamado
Thank you for the advice James my Brisket was delicious although it turned out more like pulled pork I was unable to slice it.
sounds like a touch too far on the temp
Very good video congrats! I personally think that most of the traditional American bbq recipes are extremely slow and slow. You can get pretty similar or better results with half the cooking time. It depends on the amount of meat of course but your video is a good example of this.
Good point!
Great video, love your style! I use a Broil King Keg and I always struggle to figure out where I should take my temperature. Are you just using the built in dome temp or do you have a grill level probe? I find there can be up to 50 degree difference. Thanks!
each grill will be different. for me it’s about 20f and I use the dome since that’s the one tool I use every cook
I would love to get information about fat side up vs down. New with KJ no long smoke done yet. Still learning. Was this cook fat up or down?
this one was fat cap up which I prefer for being close to the taste you get from a traditional brisket joint
Where's your table gone? Loved that thing and inspired me to make my own. Don't tell me it failed... I only finished mine last week!
haha no I couldn’t make the big Joe fit so I have a new one to do this year
Super interesting analysis of the difference between the large stick-burner style and the heat dense low air flow ceramic cooker. I would be interested in more videos of this type. Looking forward to your thoughts on fat side up or down for a ceramic cooker... I'm of the opinion the fat goes down to protect against that heat from the bottom.
One other thing to look at - I noticed your temperature sensor goes close to the grate but the dome thermometer is a lot higher - how much difference do you get between the two?
Great video!
just got my best KJ brisket fat cap up. went double indirect to run even hotter without burning and added the foil boat - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
My 22 lbs turkey said 4 to 4 1/2 hours at 325. It was done in about 3 1/2 hours. Can one assume that the Kamado Joe acts more like a convection oven and will cook in about 15% less time?
its got convection and radiant heat.... i budget approx 10min per pound so that would be about 3.5hrs
Thank you!! I hope you are enjoying your Thanksgiving.
@@garykazanjian824 you too