Brisket... LOW and SLOW or HOT and FAST? Which is the better Texas Brisket on the Kamado Joe?
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- เผยแพร่เมื่อ 31 มี.ค. 2021
- Wondering whats the best way to cook a Texas style brisket on a Kamado style BBQ? Should you go low and slow or hot and fast? To find out I fired up two Kamado Joe's; both with the SloRoller, and cooked one brisket low and slow in about 20hrs and the other brisket hot and fast in under half the time to see which method gets the best results on a ceramic Kamado.
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UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Brisket - • How to make the PERFEC...
Pulled pork - • How to smoke perfect P...
Steak - • All steak SECRETS reve...
Ribs - • How to make PERFECT ri...
Chicken - • Kamado Joe Chicken 101...
#SMOKINGDADBBQ #Kamadojoe #Brisket
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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!
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 :)
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
Exactly what I expected based on my tests as well. Thanks for the independent confirmation.
thanks. cheers
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
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
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
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 😂
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
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 😂
Amazing.. I would have thought the Low and Slow.. Thanks James.
You're welcome!
Must watch KJ videos:
KJ 101 (start here) - th-cam.com/video/x3nvkwmwuFw/w-d-xo.html
Top 10 KJ beginner mistakes - th-cam.com/video/gdcaOjQt_I0/w-d-xo.html
Dome alignment issue? - th-cam.com/video/qWM6mFkfnmI/w-d-xo.html
Top 5 KJ maintenance tips - th-cam.com/video/gphUQFW6uIo/w-d-xo.html
Don’t buy these accessories - th-cam.com/video/ORcbo6fTHmk/w-d-xo.html
Smoke wood secret - th-cam.com/video/2qtHrFjWY1U/w-d-xo.html
First 5 cooks for a new owner - th-cam.com/video/JA84ZvYL47Y/w-d-xo.html
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
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.
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
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. :)
My Classic III is scheduled to arrive today and brisket is one of my favorite cooks, so your video was timely for me! I was a little disappointed when I saw that a rack was needed to fit a large brisket on the Classic, but I suspected that might be the case. I usual opt for slightly smaller briskets, so hopefully I can avoid that. I like a hard bark which is why I try to avoid wrapping, but you gave me a tip to keep an eye on it. Thanks again for your great channel! You’ve probably save me hours in the learning curve and my family from suffering through bad cooks! Keep it up!
smaller ones fit fine. even better if you can get a thicker but shorter one
Nice! I’m going to give it a try on Saturday!
Hope you enjoy
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
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
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
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
Yikes there is so much useful information here. Thank you.
You are so welcome!
I've been waiting patiently for this one. It's funny how one can become so set in their ways and not attempt something new. Really looking forward to trying my next brisket at a hotter temp. Great job!
Hope you enjoy it!
@@SmokingDadBBQ we both know the slightest thing will go wrong and I will message you 1263848463 times
@@kurtier haha I’m around
Awsome work James.
thanks 🙏
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
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
James I couldn't agree more about the temp the Joe takes to create a good bark vs. A stick burner. My brisket on the Big Joe is always between 178-180 for the best bark results. Great video. 👍
Well said! cheers
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
Very instructive. The next step, of course, is hot and fast on the Big Joe.
100%
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!
Thank you for doing this video James. I can never get my temps to stay on 225° anyway (operator error) so it’s nice to know my hot and fast briskets are the way to go.
that’s a good point and in part why I went with the iKamand so I wouldn’t have to fuss with it. it’s way easier to hold 250 - 270 and the taste is better
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
@@Fatboypool 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.
Dang this has me wanting to make brisket. Certainly like the overall comparison and certainly something I should try in the future although agree more of a hot and fast guy myself excellent video James as always.
thanks Matt
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
I love this video
thanks Mike
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
My takeaway is to take the happy medium of 250-275. Best of both worlds.
100% the best
Great Comparison!
Thanks!
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
Thanks for sharing mate , very interesting
I just bought a series 111
Enjoy it
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
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
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
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!
Thx a lot bud...
No worries!
Would love a video on other tops as you mentioned
Noted!
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
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
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
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 👍
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
Makes me want to try a brisket on my Pit Barrel Smoker
that would be great
Great comparison James. Now if I can figure out how to do a packer brisket on my new Jr. Nah, I'll do a spatchcock chicken tomorrow.
the point would fit
Hey man I subscribed! Been struggling with the know how on my Kamado Joe. Will check out all the videos on that. Last time I did ribs, they came out pretty tough. I think I kept the temp way too low, and didn't do a full 3-2-1 timing on them.
Thanks for the sub! check out the rib version of this video... i get great results in 3 hours using 2 smoke, 1 foil upside down at 270f
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
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
Great job on the video James! I knew the Hot and Fast would take it, but that was from personal experience and watching your previous videos. =D If you ever want a competitor to your iKamand look into the FireBoard 2. I just got one and it’s doing really well with holding temps and not consuming a lot of fuel. Keep making great videos I enjoy watching/learning more and more!
I appreciate that!
@@SmokingDadBBQ great video! I was wondering what your thoughts are on the difference in size of grill. Do you think classic joe does better low and slow or hot and fast? Does big joe do better hot fast/low slow More air movement vs less.
@@drewhuckla2807 that’s hard. The big joe is my favourite size so I have a hard time seeing past my bias
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"
Hot and fast is definitely the way to go for the kamado joe. Great results for lamb ribs, beef short ribs, brisket and turbo pork butt!
💯 cheers
I've done 2 brisket and neither one turned out great. Last one had the same problem for the fast cook but it wasn't a little over done. The bottom was a cedar shingle lol. Going for redemption this weekend. Thanks James
the kettle Joe brisket was recorded after this. Jump to the 28min th-cam.com/video/3ci--GFOKo0/w-d-xo.html
I’ll never not do this again lol, solves the bottom
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
Though I had watched this many months ago (before I was able to use my Kettle Joe), I still cooked the brisket in the 225-235 range and it was awesome. However, it took far too long, so my next brisket cook on the Kettle Joe will be in the 250-270 range just to see where I end up. I did watch your Kettle brisket video with the boat method and noticed you were trying for the 270 range, but the water pa held it down to the 225 area. I too had issues using the water pan, where it was actually kind of a struggle to get the KJ to 225 (until the water ran out), where it then became difficult for it not to run up towards 250, so I think next time: I will also try it without the H2O.
Any follow up? How did the hot and fast method turn out?
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
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
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.
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
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!
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
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
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
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
also teach how you do your burnt ends
you got it, will do
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
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
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
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
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
Hi James. Thanks for another great vid. Two questions (1) what was your ratio of salt, pepper and garlic? and (2) what grade brisket did you use? My Costco only carries Canada AAA, which I believe is equivalent to US Choice.
50/50 salt pepper with just a little garlic. maybe 10% of the volume of those two combined
same, mine has choice AAA as well although in the summer they occasionally do have prime
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?
I always try to smoke my briskets and pork shoulders at 275F. They can both handle it easily.
100% agree. the perfect go to temp
My guess at the beginning of the video: low and slow will definitely win because thick meat like that needs time to get an even doneness, similar to the pork butt.
😊
Post video comment: my guess was totally wrong! haha! As for the bark being a little overdone on the bottom, can you leave it at 270 and just flip it halfway through the cook? Also, reverse dad joke is hilarious!
haha thanks the boat method I did on the kettle solves this, I won’t go back (28min Mark) - th-cam.com/video/3ci--GFOKo0/w-d-xo.html
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.
Great video as usual James ! If I get your times correctly, I guess the hot and fast brisket spent around 4 hours in the cooler since it was done sooner than anticipated ? Does a longer wait in the cooler makes any difference ?
yes the longer rest would have benefited this one some... tricky to get two different methods and two different briskets to finish the exact same time so this was as close as I could get. I don't think that was the decision maker here though as based on previous cooks the hot and fast method wins too
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
please share more on bark.
for sure, will do
Hey James, great work as always but a quick question. What is the main benefit of resting in a cooler vs letting it rest wrapped not in a cooler?
only benefit is that you get more time before dropping into cool temps
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.
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
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
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.
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
Great video as always! I assume the same concept would be applied to beef ribs? Also do you think one of the boat methods would help protect the bottom?
i think beef ribs come with natures own boat ... well ok protection built in which is maybe why I got better results early on with beef ribs vs. brisket
@@SmokingDadBBQ that makes sense. Would the boat help protect the brisket’s bottom during hot and fast cooking?
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?
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
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
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.
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
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