Kamado Joe | Brisket 101
ฝัง
- เผยแพร่เมื่อ 4 ส.ค. 2024
- Here's a video that will get you going in the right direction for cooking beef brisket. If you have ever wondered how to prepare your brisket before the cook, perform a basic cook, and turn the brisket point into those delicious burnt ends, here is a great starting point for your project! Here is the recipe for the rub I used on this brisket:
Man Cave All-Purpose Seasoning #9 (Beef Rub Version)
1/4 cup paprika
1/4 cup fine sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon mustard powder
1 tablespoon dried thyme
1 tablespoon dried oregano
Enjoy! - แนวปฏิบัติและการใช้ชีวิต
![[Live] : ONE FIGHT NIGHT 24 วันนี้!! “จาร์เร็ด vs กุสตาโว”](http://i.ytimg.com/vi/ENNA-fsT67c/mqdefault.jpg)
No matter how many times I watch your brisket videos, John - I'm always blown away at how delicious they look.
The point of reference cut, as well as cutting to a point, the seam of the brisket is such a great help, in both counts of how to slice when smoked. Great and informative video!!
This is one of the best, informative videos on y-Tube! I watch it every time I make burnt ends, brisket on my Kamado Joe. Thanks John!
This is a great video, John. Thanks for all the tips!
These videos are awesome, thank you John! I did my first full packer brisket last night. I'll toss out a slight alternative for the burnt ends that turned out great for me. Smoked overnight with a disposable water/beer pan on the heat deflectors. Then used that pan of drippings and maybe a little beer was left for finishing the point cubes. Covered with foil, back on the Joe for a couple hours. No BBQ sauce added. Turned out great here.
Great video and great advice. I just made my first Brisket for Christmas dinner on my Kamado Joe and it turned out beautifully with a ton of compliments. I have to admit I was nervous this being my first time and making it for a dinner of 11. I had a 13 lb beef brisket, and I'm guessing I trimmed off 4 lbs of fat. I started it at 11pm at 260F and took it off at 10 am Christmas morning at 196F. I smoked it over Hickory. It was fantastic, so thanks John for the really great step-by-step instructions, it really helped. I'll be making this again.
I was intrigued by the technique that you used to make the separation of the point from the flat. The idea of using the back of the knife to go through the seam worked perfectly.
C'mon John! your killing me! I just ate dinner now I'm hungry again. good video. it's a keeper
Outstanding John. Great job. Looks awesome.
Wow great tips! I really like brisket and burnt ends. I hope that I can get a brisket too cook sometime!
Great video John, awesome tips, that brisket really looks really good.
6 years later... just the advice i was looking for. Cheers bro.
Thank you for putting that together - I learned a lot. Cutting the corner off and pre-scoring the separating line between the point and the flat was gold.
Do you add charcoal at some point ?
FANTASTIC video! Thank you!
FANTASTIC JOB, explaining this process to the newbies John! All the best to you and yours in this joyous holiday season be well my friend
Grill genius! Those firebricks, man.
Thanks John.... Great video..... This is exactly what I am trying to perfect. But I am watching this on a train and sad there is no brisket nearby! Lol
Fabulous brisket John. I haven't seen anyone separating the two muscles like that, so thank much brother!!!
I love his entire countertop filled with spices.
Thanks John, this vid helped me a lot!
Followed Instructions. Dominated a 12lb brisket. John, that meat rub recipe is THE BOMB.
Thanks for the video. I wonder if you might consider adding some of the timing details to the description. I understand it is highly dependent on the weight, maybe just give the numbers in the video itself ... i.e. 6 hours cook time from start to XYZ - video time 13:xx ; then wrap in foil and 3 more hours ... Thanks
Thank you so for cooking that on the classic ( which i just got for christmas ) and not the big joe. I was wondering how i would cram a huge brisket in there.
Gonna try this out tomorrow! Thanks John!
Better get started tonight!!!
@Kamado Joe so once you were done with the misting part for the bark, how much longer did you leave it on the grill? Just until it was temping over 200? Also, how long do you rest it in the cooler?
Thanks, I love your videos! Your rib video was perfection!
Gonna give this a bash this weekend on my KJ Classic 3. Will follow up on how it turned out!
Dudes never late! Thanks for the video
Great job! John, I have a small problem. I have an Akorn pro griller. I absolutely love it but the cooking grate has become rusty. Any ideas? Or is it a lost cause?.
Great stuff man
Great video as always. Thanks. So what was the total time @ 200-250 Fahrenheit? Approx.
I liked the fire brick idea, thank you.
And man, I wish I could find prime brisket that cheap around here. The only place I found wanted over $20/lb!
Logan West Costco has prime brisket for $2.89 a Pound
Costco up here doesn’t even sell brisket. I just bought a 7.5 flat here at thrifty foods it cost me 40 bucks. Looks very marbled but I don’t think it’s a prime but it is can black.
Wow that is cheap for brisket. It's still $5+ per pound in my area for choice and even select. Really liked the detailed trimming steps. Thanks!
Costco $2.89 a pound for Prime Brisket
Marty Mcfly not at all Costco’s the one here doesn’t even sell them
NICE smoke ring!
hi john, loved the video, i've never made brisket before, but i'm abouta! quick question, where did you get that cool pan that you put the burnt-ends in? i'm shopping around for one, but not exactly sure what to look for... regards, tony...
John what's your thoughts on brining a brisket for a few days before cooking? Also how long do you rest your Brisket before serving? Thanks
Hi John. Logistically, what would you do with the other bit of meat while you're cooking your burnt ends?
Husband bought a Joe today but he doesn’t cook and this looks scary! Yummy looking!
Gonna try this . Can you keep the flat at temp while doing the burned ends and serve at the Same time ? Hard to solve
Hi John, what was the total cooking time for this method? ( Not including the burnt ends in sauce cook).
Do you I ever find that you can overcook a brisket? I did one and or was too dry. Was my temperature of 240 for 6 hours too long? (Used a flat brisket) . Also, o noticed that your heat deflectors were lower than mine. Could my meat be too close to the heat and overcooked? Suggestions? Critiques? Thank you
We should all chip in and get John a Big Joe ;-)
How did you get that smoke ring with just the initial wood that presumably would be gone in the first 2 hours? Did you add extra wood throughout that you didn’t show?
Ok, quick question, when you were prepping, you cut that 90 degree cut from the grain. Of the corner Did you follow that cut when you sliced the brisket, or did you slice the brisket 90 degrees from the cut you made, so parallel to the grain?
What was total time from when you first put it on until you took it off? Approximately.
I have a classic 2 how long did you cook it for please
What was the total cook time? What do you suggest for sauce for burnt ends? How big are the cubes for burnt ends?
If I use the brick method to keep the brisket on the grate and not overhang, would it be alright to still wrap in butcher paper and put it back on the grill on top of the bricks after the bark has formed?
thanks for the video, great tip on the bricks I usually have had to look for smaller briskets to fit on the classic.
I also struggle with keeping the smoke going, even using chunks spread out it seems to die down in an hour or two and I have to go in, remove the brisket, and stir the coals or add chunks. Do you run into that issue? Almost like the grill is too good at keeping temp that I have to restrict air flow so much, and the coals stop burning if that makes sense. anyway thanks again.
armylax28 looo
Excellent video…saved me from ruining mine on a first cool up
What was the overall time on the Joe?
How do you best manage the temp of the kamado joe? Sometimes mine can vary from 200 to 280 randomly and I have to go adjust the vents. Not sure if maybe I'm lighting it incorrectly.
Yep, I agree, I have a Joe junior and I find it hard to get and hold a 225f temp, it is such s little beast, it always want to go to higher temps, or then I accidentally snuff it out. DOH
Wind can make a difference. You need to feel the balance. Your intake should take in the air. With your kid open have the smoke blow away from you. Control air top and bottom. Open bottom let’s it in open top let’s it out.
how long was the cook and how often did you have to refill the Kamado Joe with more charcoal?
How long was the cook?
Another great video, John! Did you spritz from hour 5 to 6, or did it you base that on the IT of the meat? I'm guessing this was during the stall at around 150 degrees? But I believe you said the IT didn't matter?
What was the cook time on this cook?
My favorite thing to do with a brisket is make it into pastrami. Next time I will divide the point out before I brine and turn it into burnt ends.
A year later, here I am...When you did the burnt ends, was the the flat resting in a cooler? Gonna do this on Independence Day.
Hey John. I have a question....I just got my kamado and I was wondering if I had to do anything before I start cooking for the first time and how much heat can the grill handle?
Kamado Joe thank you
Just curious when smoking a brisket how often to you have to had wood or lumb charcoal to keep the heat going
You shouldn't have to if you start with a full load. I've done cooks of 12hrs plus without adding to it and still had plenty of lump when I finished.
This looks amazing!
What do you mean when you said “I’m going to wrap it and rest it in the cooler.”
Which video do you talk about this?
James Graham old post BUT after the cook is over it’s important that you wrap the brisket in foil or butcher paper. Brisket should rest an hour after the cook to allow the juices to flow back into the meat. The cooler is used to keep the meat nice and hot. I put my brisket in the cooler and stuff the cooler with some towels and let it rest there. I’ve gone 3 hours and the brisket was still hot to the touch after
I can tell your dyin to eat this because i can hear your mouth watering the entire video
You can use a chunk of smoke wood under the brisket to dome it..you don’t want to leave puddles into the middle..
What was the total
cook time to 200 205?
You should do another Montreal smoked meat pastrami
You said it was going to cook overnight but you spritzed it 5 hrs in. You were up in the middle of the night to spritz it for an hour?
Go Preds!
Interesting technique I’ve seen lately is to cook down or render that fat you cut off, then drizzle it back on when you wrap with butcher paper or foil..Harry Soo tried it, thinks it’s worthwhile to try..
How long does the total cook take?
Did he say fat side down? I couldn't tell from the video if he actually ended up doing it. If so, first time I hear about this method!
He loves saying "divide and conquer" lol
What about putting it in the fridge beforehand?
John, do you have any information on why Kamado Joe is not honoring their lifetime warranty of the ceramic fire box? I have had a claim in since early July. I’m ok with 4-6 weeks. I’m not okay with 3 months and nothing.
So the charcoal and wood lasts for the entire time?
Anyone made this ? Did you have to add charcoal at some point ?
He finished the brisket two hours before eating it. Is this normally eaten at room temp? I know it's probably a dumb question. Also, what's a good way to reheat the leftovers?
The large piece stays hot for a while if you put it in a cooler to let it rest.
What is the sauce you add to the burnt ends?
Thanks John. I'll give it a go
No water pan ???
Why is it required to cook it so long? Is brisket generally tough? The meat looks a bit dry to me.
I grew up in Missouri and I died inside a little when he sauced those burnt ends. That’s a cry’in shame.
Sorry, thought of another thing..celery seed will really help the smoke ring..
I never trim my brisket. I remove the fat after the cook. Fat is flavor.
Salt Pepper. Oak. Done
Owen wilson know how to make a brisket
You can't make the farting noise by flapping your arm unless you put your other hand in your arm pit. Just a tip.
LOL I was thinking the same thing!
Fat side up or down?
What is that ?!
That sure is a big chunk of meat you cut off @ the 6:25 mark in the video.
You can get a better product by removing the thinnest bits like he says, but don't waste perfectly good beef! Just run it through a grinder with other trimmings for burgers!
Get your trimmed brisket from your butcher, you wont have so much waste. Seriously, use your butcher. He has hung meat, there's no water in hung meat.
Those beef price though…. Sad in 2022.
Even sadder in 2024
Sorry but kamado can't cook a bigger brisket. I've had mine for several years, good bbq for wings etc, but big chunks of meat it fails badly. The heat gets stuck under and intensifies. You then get false thermometer readings and before you know it, briskets in trouble. I love my kamado, even after a perished gasket seal failure, and both heat deflectors cracking in half, but they suck at cooking good brisket.
Im not pro but it looks dry. No juices ran off when you cut in to it and the outside looked super dry as well. Doubt it was a good as you said it was, but maybe you’re in to jerky brisket.
Seriously...it would have ben nice at about 10:20 if you said what the temperature of the Kamado was set at. You go into great detail about everything, EXCEPT THE FUCKING TEMPERATURE.
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
looks pretty dry to me
Dryer then a blacks man's ankles