Nice video. I have the same smoker- I use BOTH the thick diffuser you used AND their other split diffuser, and instead of wrapping, I use a foil boat to maximize bark formation. Because it doesn’t burn much fuel, I use mesquite chunks to get sufficient smoke.
I was at the bank yesterday waiting to make a deposit. And I saw your truck behind me..(nice trk) saw your logo of you tube on the side of your truck and looked it up, man after seeing one of your videos I immediately subscribed! Your food looks amazing and as a fan of smoking brisket myself. I really liked seeing your videos..awesome! Continue brother and god bless..will keep watching..
Gotta tell you Joe, I love videos where the meat is wrapped in butcher paper. The unwrapping sounds remind me of an old fashioned present wrapped in brown paper. Thick and loud; it is as if you are unwrapping a gift when you take that meat out. Oh I love it.
I did one on my primo kamado last night. Put it on at 730 p.m. checked it once before bed. The kamado ran 250 through the whole night. Woke up and checked at 7a.m. it was 204 in the point and just perfect. Love my primo.
I have the same grill/smoker but it was from a different company called Pit Boss. I really enjoy it because you burn your charcoal an hour before you put the meat on. The walls radiate the heat for hours at the same temperature. I also use a clay smoking diffuse after putting in my smoking wood. Just adjust the top vent to control the heat and use a remote thermometer to keep track of the temp.
I had my Kong for a couple years now an love it. Going to try a brisket flat this weekend. Great informational video you have there. Thanks. It was nice to see how you set up the Kong for the cooking.
Joe!!! Great topic, I thought that my Kamado Joe would never see a Brisket. Thanks for showing me that I don't need the backyard to keep a monster offset - you've set the bar sir
Looks amazing. I have a big green egg and absolutely love it. It most certainly give food the best flavor of all the various cookers I have. Never done a brisket on it so after watching this , that's gotta happen!
looks great! try some fogo and/or rockwood charcoal. JD isn't bad, i used for a while, but it has an acrid bitter taste sometimes due to the axebreaker wood. rockwood/fogo is usually oak. a bit cleaner flavor IMO
I live in an area where there is NO BBQ within a 9 hour drive. This is killin' me, I'm seriously going to have to stop watching your videos, so mouthwatering it's maddening!! LOL Love the video as always and yes I'll keep watching, but dayum, ya killin' me, just killin' me.
2 question, what else can I make with the trimmings besides sausages? I don’t know how to make sausages and I would hate to waste the trimmings. Second question, do I need to make exactly like you did or how can I make it to eat the same day? I have a Big Joe 3 but it’s brand new so I don’t know how to use it yet.
The heat in a Kamado doesn’t come from the bottom like people think. Heat goes around the sides up to the lid and back down. It took me a long time to realize that on my Kamados. I switched to fat side up on the Kamado and my briskets were 10x more juicy. Especially with a water pan underneath. Also with a Kamado it doesn’t burn like an offset. Better to use small chunks rather than a larger single piece. They burn more efficiently and give better flavor. I issue 3-4 kid fist sized chunks spread right next to where I lit the charcoal.
Joe, I was wondering the same thing ... I just got a Kamado Joe and I've been told to put fat side up. I haven't smoked a brisket on mine yet - is one load of charcoal enough or will I have to add more during the cook?
Kamados need to be made more inefficient to increase better smoke production, especially in my Akorn (double-walled steel). I use the normal deflector but add another stone on a wire rack about 1.5" apart w/ a Pyrex drip pie pan to protect the meat from the obvious lower radiance of the coals. I also pack the ash catcher w/ 🍒 fine chips & a wick to further pack on the smoke. A single massive lit lump in 3 pecan chunks w/ lump/briquettes lined & pull a clean smoke for hours @ a 195°-225° gradient. Akorns IMO are best kept as close to 250°, max. I find it minimizes the pot-roast result. Starting fat-down & reverse once I wrap in peach paper w/ my own smoked tallow. I pre-rub w/ MSG & very light spicy powder mix overnight & re-rub w/ S&P/onion/garlic. I don't cook any roast larger than 9lbs to hide it inside the deflection zone. If you own one cooker, make it a kamado! So very versatile & astonishingly heat-efficient...when you want it 😉
That looked incredible Joe. I have a BGE and just started learning on it. I’ve seen other guys do fat cap up and also some have a pan of water. Have you tried these other variations? Is fat cap up with paper wrap your favorite way?
Joe, when you come to the Dallas area, can we meet at Tender Smokehouse in Celina? I want you to try their Jalapeno Cheese Sausage, best I have had so far.
Great cook Joe! I have a kong and have always smoked my briskets fat side up. I'm guessing you are going fat cap down to protect the meat side since the fire is directly below it? I have had a couple briskets get hard on the bottom before but started putting a water pan below it and that seemed to have helped.
Looks good. You did mention several times a Kamado style grill cooks from the bottom. That is not true. The convection effect cooks from all sides to include the dome. That’s how that indirect action works.
Joe have you ever used thyme or rosemary on your briskets and if you have how did it turn out? I'm thinking and putting some fresh thyme and rosemary in butter and put over the top when I wrap.good idea or bad?
Great job Joe ! Do you have a food truck I forget ?? Just came down to El Paso for the Holidays I actually have a vacation home near the Coyotes on Meadow Lake which is the first street when you turn on Tim Foster by the church and new police headquarters. I seen your truck when I walk my dogs and my kids around the neighborhoods haha . Hope you have a Merry Christmas . As someone who does BBQ in Austin I’ll give you a recommendation to try next time you have some oak in the smoker . Basically the best side in the world in my humble opinion to make for a Christmas dish is oak smoked scalloped potatoes! Make them in deep foil pan slice the potatoes in a mandolin very thin rinse in water and pad dry and on the bottom of the pan run with butter then layer the potatoes evenly in the pan . In between each layer put heavy cream to barley cover the potatoes some white cheddar and Parmesan cheese but the good expensive parmesan not the powder then season with black pepper ,garlic and onion powered . The cheese has a lot of salt to go east if your going to add any at all. After making several Layers till it fills to the top wrap it in foil and smoke it for 20 min at 350 and then remove the foil and put back on the smoker for another 20 min or till tender all the way through ti the bottom . Just make sure it doesn’t burn on top . I’m telling you if your family likes smoked foods and potatoes they will always want these . Cheers man .
Joe, thanks for another amazing video. Your brisket cooked on the Kamado grill was 'savage'. One side note; you accidentally miss-spelled 'my' in your video description (on 'mu' Grilla Grills Kong Kamado grill) and you'll probably want to make this small correction. Love your channel and am really glad you continue to crank out these videos even though you are now a food truck entrepreneur (which I hope is going well for you).
Great results Joe 👏 During the whole cooking time, did you add more coal or woods to the grill? Or just one time at the beginning and it hold the temp on?
Joe's killing the internet already today with 🔥 brisket!!. Great video Joe!...
Thanks my man! 🤘
I always enjoyed Kamado cooking. They are super efficient as well. Dial that puppy in and walk away. The brisket looked great Joe! Cheers!
Thank you Rus! I bet there's half of the coals left. 🤘
You have a natural laidback ability to talk while recording. Great content and awesome looking brisket!
Nice to meet you today. The food was awesome, as I knew it would be. Thanks Joe!
Nice video.
I have the same smoker- I use BOTH the thick diffuser you used AND their other split diffuser, and instead of wrapping, I use a foil boat to maximize bark formation. Because it doesn’t burn much fuel, I use mesquite chunks to get sufficient smoke.
Great to see a kamado cook Joe. I think tomorrow will be a copycat cook. Have a great weekend
man, this is an absolute killer brisket tutorial! im using a Kamado Joe after years of an offset and this is a huge help. thank you
Best bark I’ve seen on a kamado grill. Nicely done dude!
Thank you.
I'll come by and meet you tomorrow. Can't wait to try your food!
I can watch a good brisket video everyday. This is a good one.
I was at the bank yesterday waiting to make a deposit. And I saw your truck behind me..(nice trk) saw your logo of you tube on the side of your truck and looked it up, man after seeing one of your videos I immediately subscribed! Your food looks amazing and as a fan of smoking brisket myself. I really liked seeing your videos..awesome! Continue brother and god bless..will keep watching..
Gotta tell you Joe, I love videos where the meat is wrapped in butcher paper. The unwrapping sounds remind me of an old fashioned present wrapped in brown paper. Thick and loud; it is as if you are unwrapping a gift when you take that meat out. Oh I love it.
Dame here Gary! Thanks for watching buddy. 👍
@@SmokinJoesPitBBQ crinkle that paper more next time. Tease our ears, our senses and salivary glands with it.
I just put together my Kong last night. An early Christmas gift from my fiancé. Can't wait to cook a brisket on it!
I did one on my primo kamado last night. Put it on at 730 p.m. checked it once before bed. The kamado ran 250 through the whole night. Woke up and checked at 7a.m. it was 204 in the point and just perfect. Love my primo.
Best looking Kamado brisket I’ve ever seen. Looks as good as an offset cook!
Hey Joe, love your videos - this one esp - I just bought a Grilla Kong and am excited to smoke my first brisket next weekend. thanks!
The kamado is an awesome cooker. That brisket looked great, thanks Joe!
One of the best Kamado briskets I’ve ever seen. I just got a Kamado Joe and will have to give it a try soon.
I just bought a Grilla Kong, can't wait to do my own brisket for the family!
You're gonna love it. Keep your vents barely open. 👍
Fantastic looking brisket!
I have the same grill/smoker but it was from a different company called Pit Boss. I really enjoy it because you burn your charcoal an hour before you put the meat on. The walls radiate the heat for hours at the same temperature. I also use a clay smoking diffuse after putting in my smoking wood. Just adjust the top vent to control the heat and use a remote thermometer to keep track of the temp.
I had my Kong for a couple years now an love it. Going to try a brisket flat this weekend. Great informational video you have there. Thanks. It was nice to see how you set up the Kong for the cooking.
Joe this is EXACTLY my method for brisket on my Primo Kamado right down to the rub ratio and rest time. Did one for Thanksgiving and it was perfect
Savage brisket!! I just ordered a case of your gloves!! Thanks for the discount!
Thanks my man! Good hearing from you bro. ❤️🤘
'BRISKET PERFECTION EVERYTIME" Great job as always my brother. Cheers ✌️ 🍻
Joe!!! Great topic, I thought that my Kamado Joe would never see a Brisket. Thanks for showing me that I don't need the backyard to keep a monster offset - you've set the bar sir
Looked great!
Looks amazing. I have a big green egg and absolutely love it. It most certainly give food the best flavor of all the various cookers I have. Never done a brisket on it so after watching this , that's gotta happen!
Great video!
One of the best feelings and unwrapping a brisket and seeing the finish product! It’s an amazing feeling!
My first brisket turned out awesome !!! I'll have to cut back just a little on the Holly cow seasoning though 🔥 .thanks again for the great video .
I always wondered if you had a ceramic smoker. I have a Big Green Egg and I love it!
looks great! try some fogo and/or rockwood charcoal. JD isn't bad, i used for a while, but it has an acrid bitter taste sometimes due to the axebreaker wood. rockwood/fogo is usually oak. a bit cleaner flavor IMO
Wow that turned out looking crazy good
My local bar b que guy told me they do zero trimming. It taste great. I’m thinkin to much trim in.
I’m using the kamado Joe grill and I love that grill- smoker it’s fantastic nice job 👍
Thanks Joe! Thinking about trying a brisket on my Egg this weekend. I liked your presentation style
Looked amazing Joe. Thanks for the video
Thank you for watching 👍
I live in an area where there is NO BBQ within a 9 hour drive. This is killin' me, I'm seriously going to have to stop watching your videos, so mouthwatering it's maddening!! LOL Love the video as always and yes I'll keep watching, but dayum, ya killin' me, just killin' me.
I’d move or get a smoker!!
2 question, what else can I make with the trimmings besides sausages? I don’t know how to make sausages and I would hate to waste the trimmings. Second question, do I need to make exactly like you did or how can I make it to eat the same day? I have a Big Joe 3 but it’s brand new so I don’t know how to use it yet.
Man, I’m jealous, no, I’m hungry!!!
Looks absolutely delicious!
Awesome Job, Joe! Thanks 😊
Man i just got so hungry. The meat looks very tasty and tender. Great job. 👍
MAN that came out CHOMP!!!! GR8 cook Joe!!!
That knife u trim with is bad ass
Great looking brisket brotha Joe!
Thanks my man!🤘
Great looking brisket right there. 🍻
Thanks so much 👍
Great video keep it coming. Been thinking about starting my own food truck.
I didn’t know Grilla made a kamado. I clicked your link and the price is amazing. I wonder how their quality compares to Kamado Joe.
Awesome Joe ! 👌
The heat in a Kamado doesn’t come from the bottom like people think. Heat goes around the sides up to the lid and back down. It took me a long time to realize that on my Kamados. I switched to fat side up on the Kamado and my briskets were 10x more juicy. Especially with a water pan underneath.
Also with a Kamado it doesn’t burn like an offset. Better to use small chunks rather than a larger single piece. They burn more efficiently and give better flavor. I issue 3-4 kid fist sized chunks spread right next to where I lit the charcoal.
Thank you so much for the input. It always made me wonder why the briskets were upside down when there is literally a pan underneath!
Joe, I was wondering the same thing ... I just got a Kamado Joe and I've been told to put fat side up. I haven't smoked a brisket on mine yet - is one load of charcoal enough or will I have to add more during the cook?
The heat DOES come from the bottom but it's carried to the top thru convection. 👍
@@scottyaklin8226if you use a good lump, and fill it full, you should be able to cook the brisket without having to add charcoal.
Kamados need to be made more inefficient to increase better smoke production, especially in my Akorn (double-walled steel). I use the normal deflector but add another stone on a wire rack about 1.5" apart w/ a Pyrex drip pie pan to protect the meat from the obvious lower radiance of the coals. I also pack the ash catcher w/ 🍒 fine chips & a wick to further pack on the smoke. A single massive lit lump in 3 pecan chunks w/ lump/briquettes lined & pull a clean smoke for hours @ a 195°-225° gradient.
Akorns IMO are best kept as close to 250°, max. I find it minimizes the pot-roast result. Starting fat-down & reverse once I wrap in peach paper w/ my own smoked tallow. I pre-rub w/ MSG & very light spicy powder mix overnight & re-rub w/ S&P/onion/garlic. I don't cook any roast larger than 9lbs to hide it inside the deflection zone.
If you own one cooker, make it a kamado! So very versatile & astonishingly heat-efficient...when you want it 😉
Good ol brisket ;)
*Slaps Knee*
Whooooo-wheeee!
That brisket looks so good brother.
Always Looks Great Joe ! 🙂🙂🙂👍👍👍💯💯💯
Have you tried placing the smoke wood under the charcoal? Might give a better smoke result.
Love ur food from egypt👍
That"s really nice.
That looked incredible Joe. I have a BGE and just started learning on it. I’ve seen other guys do fat cap up and also some have a pan of water. Have you tried these other variations? Is fat cap up with paper wrap your favorite way?
Needed help after failure on my first brisket. Great video. Subbed!
Joe, when you come to the Dallas area, can we meet at Tender Smokehouse in Celina? I want you to try their Jalapeno Cheese Sausage, best I have had so far.
Do you have another alternative to the pk 100? Where can I reduce the temperature if I don't have it?
You can use your oven or a smoker that runs at a low temperature. 👍
@@SmokinJoesPitBBQ many thanks
Great cook Joe! I have a kong and have always smoked my briskets fat side up. I'm guessing you are going fat cap down to protect the meat side since the fire is directly below it? I have had a couple briskets get hard on the bottom before but started putting a water pan below it and that seemed to have helped.
Looks good. You did mention several times a Kamado style grill cooks from the bottom. That is not true. The convection effect cooks from all sides to include the dome. That’s how that indirect action works.
Looks insanely good Joe 🔥🔥🔥
Joe have you ever used thyme or rosemary on your briskets and if you have how did it turn out? I'm thinking and putting some fresh thyme and rosemary in butter and put over the top when I wrap.good idea or bad?
Yo! Thinking about getting the Kong. How has it held up so far. I waiting for the black Friday deals.
It's been good still. I use it a ton and it holds up just fine.
Did one turned out about like that, but skipped the 12 hours overnight deal.
Great job Joe ! Do you have a food truck I forget ?? Just came down to El Paso for the Holidays I actually have a vacation home near the Coyotes on Meadow Lake which is the first street when you turn on Tim Foster by the church and new police headquarters. I seen your truck when I walk my dogs and my kids around the neighborhoods haha . Hope you have a Merry Christmas . As someone who does BBQ in Austin I’ll give you a recommendation to try next time you have some oak in the smoker . Basically the best side in the world in my humble opinion to make for a Christmas dish is oak smoked scalloped potatoes! Make them in deep foil pan slice the potatoes in a mandolin very thin rinse in water and pad dry and on the bottom of the pan run with butter then layer the potatoes evenly in the pan . In between each layer put heavy cream to barley cover the potatoes some white cheddar and Parmesan cheese but the good expensive parmesan not the powder then season with black pepper ,garlic and onion powered . The cheese has a lot of salt to go east if your going to add any at all. After making several
Layers till it fills to the top wrap it in foil and smoke it for 20 min at 350 and then remove the foil and put back on the smoker for another 20 min or till tender all the way through ti the bottom . Just make sure it doesn’t burn on top . I’m telling you if your family likes smoked foods and potatoes they will always want these . Cheers man .
You feel smoke flavor is more with kamado or pellet using pellet tubes as well?
Great video! Did you have to flip your brisket over during the cook? i sometimes find my brisket gets crusty at the bottom on the kamado joe.
Not going to lie…that looks damned good
Thank you for watching, it was delicious 👍
I never heard of letting it cool from the 200, and then cook at 150 for 12 more hours, I may try this technique
Joe do you ever use talow?
Hey joe! Can we see another brisket on the pellet grill?
how do u know how much coal to put to achieve that low temp
It’s the vents that keep your temps
Joe, thanks for another amazing video. Your brisket cooked on the Kamado grill was 'savage'. One side note; you accidentally miss-spelled 'my' in your video description (on 'mu' Grilla Grills Kong Kamado grill) and you'll probably want to make this small correction. Love your channel and am really glad you continue to crank out these videos even though you are now a food truck entrepreneur (which I hope is going well for you).
What knife are you using to cut the fat?
That's a 7" filet knife. dalstrong.com/?ref=4399498.837
Great results Joe 👏
During the whole cooking time, did you add more coal or woods to the grill? Or just one time at the beginning and it hold the temp on?
as needed to hold temp
How do I get the discount on the nitrile gloves?
Can the fat be frozen to render later?
Yes it can. 👍
Great trim vid as always! I need to pay attention; my briskets always look like a broken rubik's cube...need more practice! 👀 😂
Damn man, looks amazing great job, Aaron Franklin who…lol
Lol, like Christmas every time I unwrap a brisket...
th-cam.com/video/cD_3zb0Mwd8/w-d-xo.html
Fat side up or down?
My stomach hates me for watching Adult Food