HOT AND FAST Brisket and Burnt Ends on the Kamado Joe | Best Burnt Ends | 4 Hour Brisket

[@johnjenkins7025]

Great idea using the rib rack to drape. Love it

[@matthewbyrnes2879]

Thanks man, going hot and fast on my KJ Classic on Saturday. Might do more like 300-325, 400ish scares me a bit. haha

[@AngeloBodetti]

Best advice I can give you for hot an fast is make sure you do fat cap down, and check it often

[@matthewbyrnes2879]

@@AngeloBodetti fat was down. Best result to date.

[@AngeloBodetti]

Awesome!

[@colinlazarus4867]

I'm in Australia so is that degrees or Fahrenheit

[@AngeloBodetti]

Fahrenheit

[@paulkysar6207]

This may be a controversial statement but I like hot and fast way better than low and slow brisket.

[@AngeloBodetti]

100% agree, much better bark and I feel like it juicier

[@rq5304]

I 2nd that