Kamado Joe Texas Style Brisket
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- If you want to bring a brisket to the dinner table with a BIG and BOLD feel, try out this TEXAS STYLE beef brisket with a salt and pepper rub next time you fire up your Kamado Joe Grill!
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I think I'm digging that chair as much as the joe and brisket
John, cooked a 7.5 lb brisket flat Texas style on my new Father's Day Big Joe. It spent right at 9 hrs on the Big Joe. I've never been able to cook a really good brisket on my Weber. I have tried many times. All my family was amazed with this inaugural brisket on the Komado Big Joe. The ease at maintaining a temp of 225, the moistness of the meat, the tenderness was unbelievable. Amazing what salt, pepper, oak smoke, and a long low temp can do to a piece of meat.
ok, I thought I would report in on my first brisket. Labor day 2017 got up at 3AM to fire up da Joe. Brisket on at 3:30 AM cooked until 1:30 PM It was a smash hit, Outta da Park, Slam dunk! Didn't follow your recipe, but your instructions.It was AWESOME. Thanks John! Anyone sitting one the fence about a Kamado Joe, two words, GET ONE. Dang I'm tired.....
Watching the 2013-era vids and then these newer ones and I keep thinking "...this can't be the same guy." You look great man, keep it up.
I just bought the kamado Joe classic last week and I smoked my first brisket on it over the weekend and followed your video and how you made it and it came out amazing smoke ring and all thanks for your tips John
I'm in Texas Ya'll and an advocate of Kamado Joe! I bought mine at Costco in 2019 and love it! I've cooked several of John's recipes on it, most recently the Chilean Sea Bass, which turned out great 👍🏼
That is awesome! Cheers and happy grilling!
You made Texas proud John! That was a superb looking brisket brother! Love that bark and smoke ring!!!!
Kamado Joe Gaining ground here in Texas, bunch of guys own em, great value
You hit the nail on the head. I would like to add, living in South Houston Texas for 40 years, we had abundant Pecan. Your rub, spot on. Sauce on the side, spot on! Well done John!
Hey John, thanks for jumping on the TX brisket train! I have tons of oak on my property, but usually seek out pecan for my briskets.
John, I live in Texas and I have a Kamado Big Joe, I've done many a fine briskets on the Kamado Joe. I love my kamado and enjoy your videos, keep em coming.
That’s great John, you’re the BBQ version of Bob Ross! Can’t wait to get my Kamado!
Great video, John. Looks like you nailed it. You're correct on the type of wood. Post oak is the most commonly used. Only thing I'd have changed other than the wood is to rub the entire brisket on all sides.
Good video, except being from a BBQ family and 6th generation Texan, I use a brown sugar based rub and hickory or pecan. Never mesquite and maybe oak to get the stick burner hot. I guess it is all preference when it comes down to it. Rub recipe: 6 parts dark brown sugar, 2 parts coarse salt, 1 part coarse black pepper, 1 part garlic powder, 1.5 parts paparika, .5 part chili powder. We have been finalists a few times at the big Houston cook off with the same method in the video except the above rub and hickory wood. Go Stros!!!
Thanks again John. Love listening to you. You've a great way of making it all so simple and it's very authentic and faithful to tradition
Just rocked a 12.8lb brisket on my Char-Broil Kamander using this technique. Unbelievable! Kept the temp between 225-255. 7hrs til I foiled it, then another 2.5hrs wrapped. So good. Thanks a for the tips!
Just got the Kamado Big Joe, can't wait to try it. Thanks for sharing your technique!
I'm just North of Houston and do a brisket once a month on my Kamado Joe! I use Pitmakers brisket rub and what we call the Texas Two Step which is a #7 grind salt and pepper for a nice bark... Good looking brisket John and congrats on the weight loss!
John,
I agree, as a Native Texan, you CAN cook a Texas Brisket on the Big Joe! Did so just last weekend and it came out great! Family and I enjoyed all 12 pounds of it! Keep the videos coming. They inspire me to try new things with my Big Joe. BTW - the Big Joe will become more popular as more folks eat something cooked on one!
That look at 10:21 says it all...enough to make you cry...that must have tasted so good and for sure, worth the wait.
Texas-style Salt & Pepper brisket is my go forward method for doing brisket too! Thanks for posting.
Ok John picked up a flat yesterday at Costco and plan to do a Texas Brisket so thanks in advance for what my day may look like!
u know ur serious when you wear a watch on each wrist
One's set to smoked brisket standard time.
lol just spent the whole video wondering why this bloke was wearing two watches
@@ryanhay135 one watch is to check the brisket the other watch is to check your beer
Killer brisket. I was seeing a great smoke ring . I used to get fancy on brisket rubs but S&P is always the best.
I used this guide and made some great brisket on my Kamado. Thanks.
I have never done brisket because I was worried about having to tend my Grill for 11 hour cook on my Weber just got my Kamodo big joe setup yesterday... i think I know what My first Cook will be !
Nice cook, John! As a competition judge, I would have scored that very highly, but I can only judge the appearance here. Also, how cool is your chair out by the Big Joe!?!?
We don't sauce our bbq in Texas, typically. Mesquite is big here for a base wood for smoking. I cook with a Kamado and it works great. Don't miss my offset smoker at all.
Q
Thanks , I've used hickory as a base with some mesquite. I liked the balance
That looks GOOD! Your right, stick smokers are most prevalent it TX. I am very interested in trying my hands with a brisket on one of these style cookers. What really makes things more interesting is the fact that you rarely have to tend the fire.
Great video. Love your laid back approach. I have a PRIMO. Same idea. Komodo’s cook very good
Wood choice is based on region. South and West Texas use Mesquite. Central Texas use Post Oak. East Texas uses Hickory. It's all about what is more available.
I know this is old but maybe you'll see it.
Cooked competition BBQ in Texas for around three years and have been Qing for around 35 years and I'll say your brisket looked pretty damn good.
But I highly recommend the pink butcher paper for wrapping over foil. It keeps your bark from getting to wet.
Oh.....always do the jiggle test. When done it should jiggle like a bowl of jello when shaken.
@@KamadoJoeGrills
I sure can tell. The paper breaths and will pull the moisture out of the bark rather than trapping it.
that brisket looked phenomenal John! you wouldn't believe how much hate i get for doing a Texas brisket on a weber in a video lol.
Love the chair. I have three. The first two broke in the curve where the arms meet the back shaft.
I have not made a brisket with my KJC since I just got it yesterday, but I have made hundreds in my old off-set stick burner cooker. I would recommend wrapping your brisket in non-waxed pink butcher paper instead of foil. Gives a beefier taste, less pot-roasty, a little firmer grain. Either way is good though, just a matter of preference.
Great video!! I'm here in MO but I always just do salt and pepper. I am guilty of using sauce on my own portions though as I've always been a huge fan of sauce on anything.
there’s also a mustard base sauce in NC. In SC it’s mostly vinegar based. By the way, where about in NC? I grew up in the Triad area (and the Grand Strand hence the familiarity with their sauce), and still visit family in both places. Also just got my Kamado Joe last week, did ribeye steak one day, and smoked a pork shoulder the next. Love it.
looks awesome, beautiful job.
Let's talk about that rocking camp chair...
greyman419 lol
I was thinkin about how cool that camp chair is too! 😂💯👌🏻
Brisket looks great, kamado Joe looks great but my favorite thing about the video is the chair!! Where did you get that awesome chair from
wonderful looking brisket....i bet it was mighty delicious :-)
Hi there. You did an amazing job from prepping to cooking. One thing is opening up that aluminum foil while it's hot like that. I used to do that and it made my brisket just a tiny bit dryer. Maybe try cool in the cooler for about 3 hours with blanket.
Kamado Joe you're right. Just subscribed. Great channel btw and awesome cooker. Have you ever though about one if those digital bbq/ fan blower combos for it?
Looks like a great day of cooking on the KJ!
what City of North Carolina are you living in? and your texas-style brisket looks outstanding my friend. definitely this is a must-try.
I'm in Dallas and I've cooked many Texas briskets on my Big Joe. Don't let anyone fool ya.
I'm from Texas and I can say I cook my brisket on Pecan other than that yeah hour per pound 225 add a pinch of coffee to my rub. As far as it being affordable is another I see $4 $5 per per pound so I cook more shoulders and ribs.
C'mon John! For Yinz Carolinian's Barbecue Sauce is like wine. I've seen yinz guyz in action! I love southern b-bque.
Looks great. Two things I was surprised about were firstly the amount of hickory you used; I thought that would have been too much. Secondly that you got a really nice pink smoke ring from just hickory, I tend to get a darker more brown smoke ring from hickory alone.
Looks really good. Been wanting a big red. But didn’t know if a brisket would fit. Problem solved. Thanks. I am curious as to why you decided foil not butcher paper?
Great video will try it this monday
You didn’t have to re fuel the charcoal or wood at any point? Thanks for the video !
Great video! Just curious, once you wrap in foil how long in total should the brisket be left to cook while wrapped? Thanks!
John, thanks for all the great videos!! I purchased a big joe and will be doing a brisket for a bbq this weekend and was wondering if you had to add any lump charcoal or wood throughout the 11 hours or were you able to make it the entire 11 hours with the amount you started with? FYI: In NC (Waxhaw) as well, come on over this weekend!!!
Great vid! I’m half way through smoking a brisket. If I don’t have a cooler box at hand, what would be the alternative? Cheers, thanks!
that was excellent- what do you use for a rub and when the brisket is cooked you mentioned you did something with it (not the burnt ends portions) it wasn't clear in the video. I just purchased a smoker so am learning. Thanks for he feedback
Follow Mr Franklin and thanks for some new ideas on Briskets but......please give me a link to that awesome rockin/camping chair!
+ROBERT SMITH www.rei.com/product/853186/gci-outdoor-freestyle-rocker-chair
Beautiful “ Red Ring Of Honor”!
What you didn’t mention is did you add anymore wood chips along the way( how long was the Smoking). Did the Charcoal last the whole time or did you have to add some?
I understand the coals issue can be fluid. The smoke time isn’t fluid. I know some people like an hour of smoke, some like two hours some
Like 3. I know you can easily oversmoke your meats and ruin it.
Impressive. Thank you.
John , I really like your videos and personality keep them coming. I am a novice , can you explain why the low and slow cook with final temp of the meat that seems high 208 degrees is good for this type of meat vs. a prime cut where you want the final temp to be around 130 degrees ? I assume it has to do with the inherent toughness of the cut and that slow cooking kind of like a crock pot does something to break down the structures and makes the meat tender even if it is 208 degrees plus slowly adding the smoke flavor and sealing the outside of the meat.
Slice a small piece off the flat end of a raw brisket and pan fry it until done. Now try chewing it. You'll be there a while.
Look great John! I bought my Big Joe several months ago and occasionally I have a problem where my temp gets higher than I want and I find it almost impossible to get the temp back down. I'm getting better about dialing it in with each cook, but still get too hot on low and slow cooks. Do you have any tips or tricks on how to lower the temp once you get out of your desired range?
Damn that looks good John
Aaron Franklin seems to think that aluminum foil is the "Texas Crutch". He wraps his briskets in butcher paper to finish I believe. Have you ever used this technique?
Followed the recipe exact. wow,i got some rave reviews!
I have seen where Aaron Franklin uses Butcher Paper instead of Aluminum Foil. Any thoughts on using Butcher Paper ? Wish there were some good videos on trimming Briskets.
I can't find anyone asking but how much lump charcoal did you start out with and did you have to add any during the cooking process? Also you used very little hickory wood. Or did you keep adding more throughout?
Hey John, I've cooked numerous items from your channel and have never been disappointed! I use your custom rub on butts and ribs, Great! One question for now, where can I get one of those cool rockers?
John, thanks for all the great videos!! I purchased a kamado joe classic and will be doing a brisket for a bbq this weekend and was wondering if you had to add any lump charcoal or wood throughout the 11 hours or were you able to make it the entire 11 hours with the amount you started with?
tnx u
John, can you explain probe tender? I am assuming that it means the probe goes in without resistance.
Hi John, I was wondering if you need to add extra wood chunks at any point during the smoking. I bought some chunks and the clerks says they burn for an hour only. maybe burn more slowly as you close the vents?
John, I'm living in Texas with a Big Joe and I have made awesome briskets. What kindof chair is that? It looks like a rocking chair.
When did you separate the point from the flat? Looks like only the flat is being cooked.
Looks pretty tasty! Didn't like the way I cooked my first brisket. Will try this the next time. Good stuff !
Beautiful brisket! The salt and pepper Texas style is my favorite. How do you think the Kamado Joe compares to the Akorn Kamado by char-griller? Just wondering if it's worth the extra cost (which is substantial). ThX!
Hi John when you say temperature 200-208 do you mean Fahrenheit ?
When the pepper falling of, as you set it on the grill, sounds like gravel, you know the grind is right.
Are those drip pans filled with water or are they empty just to pick up grease?
We put the rub all over the brisket, down here in Central Texas.
Great video of the cook, I've always used a stick burner, and it's a very long cook for me.
A friend has the BigJoe2 and his brisket cook time is less than half the time. After watching your video, and seeing the smoke ring, I'm almost ready for a Big Joe 2 . They're so damn efficient on coal and hold the heat perfectly.
Again thank you for your time and video.
That brisket looked like it takes up most of the space on a Big Joe. Can you usually get smaller briskets to fit on the regular size KJ?
I'm going to try my first brisket on my classic Joe next weekend and going to use this method. I was going to keep an electronic temperature probe in throughout the cook to monitor. Any downside to doing it this way vs checking every so often as you did?
From Canada. love the channel. We are going to be at a beach house in SC in a few weeks and since I know you are in NC I need to ask a very important question... where did you buy that chair? I really need to get me one of those while we are down there. thx
When you open it up you said you're going to "take it off" and let it cool for 10 minutes but you also said you'll "leave it right there" to cool. I'm assuming that when letting it cool you need to take it off the grate, and then after 10 minutes you wrap and put it in your cooler. Is that right? It doesn't seem to make sense that you would let it cool with the foil open but still sitting on the grate.
I love the bark, but my friend is 65, and she can't handle the bark... I did a 15 pound brisket(marinated in JD) in 5 hours on an Akorn... wonder why the Big Joe took longer....? Is it wrong not to have a bark on your meats?
We can only get small cuts in the UK. I have a 4lbs piece. Is the timing different? What does anyone recommend? Thanks.
On a regular Joe, what size brisket could you make?
Hey guys, I spritz water every hour and the temp spikes a little every time. By the time I pull to foil, the temp may have gone up 50 plus degrees. How do i prevent this?
Dome temp at 250° put my brisket internal temp to 205° after 4 hours...
and how was it? what size was it?
Did you have to add fuel in those 11 hours?
So you don't need to soak your wood chunks?
Did you ad more charcoal underway to the 10 hour?
What kind of chair is that?
so you dont season the bottom or the sides of your brisket?
Forget the bbq John where did you get that rocking chair?
When you say Post Oak, are you talking about wood that has been used in fences?
Doug Rundell no that would be treated would that you don't want to use for food. This comment is a year old so hopefully you figured that out. Post oak is the type of oak tree that grows in Texas. I mainly use Post oak my self and he's right about mesquite. Mesquite is a little too harsh flavor for briskets. If post oak isn't available, pecan or hickory can be really successful with beef.
Now that is Perfection!, No (bbq sauce) to hide imperfection or the Great taste of the Smoke
How many times did you have to add charcoal?
I"m surprised it cooked that fast at that temp. I never get results that fast. Did you coat both sides with the rub? I couldn't tell from the video.
That's those ceramic eggs for ya! They hold temp long and strong. It's just too easy with those things
How many times did you refuel it in 11 hours?
It is worth the effort to track down some oak wood chunks. Beef needs oak wood smoke. Good video!
John great video, I've decided after watching you for the last year to pull the trigger on the big joe. I think it will be a nice addition to my XL BGE. Just a quick question, is fire craft an authorized dealer, the reason I ask is with the egg you lose the warranty if you do not buy from the right place (dumb practice in my opinion).
+Kamado Joe thank you very much, looking forward to adding this to my cooking arsenal.