DOUBLE INDIRECT Smoked Brisket (SloRoller + deflectors) My BEST Kamado Joe Brisket yet?
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- čas přidán 28. 06. 2024
- My BEST Kamado Joe Brisket wasn't actually cooked on a Kamado (Kettle Joe)... BUT, what if we tried using BOTH methods of indirect protection to create a super indirect zone (SloRoller + Heat deflector plates) on the Kamado Joe Classic 3? Would this help unlock a new level of awesome for smoking a brisket in a Kamado Joe?
WHY? Well the idea here is that hotter and faster briskets come out better (I've tested side by side) on the Kamado Joe, BUT the bottom is often overdone. The fix? The game plan is that by running our grill hot (around 320f / 160c) with both indirect methods (SloRoller & heat deflectors) we will get the benefit of a hot clean fire without the downside of over cooking the bottom of our brisket. To help protect it, I will again be doing foil boat along with butcher paper to finish this brisket in 9hrs (+3 hour rest).
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00:00 - My best brisket on a Kamado Joe before today
00:31 - Fat cap up vs. fat cap down on a Kamado, which is best?
01:42 - Hot and fast vs. low and slow on a Kamado, which is best?
03:24 - Double indirect method game plan (SloRoller + heat deflectors)
04:56 - Brisket cook strategy (Fat cap direction & Foil boat) for todays cook
06:54 - How to dry brine & trim, season your brisket in advance
08:29 - Double indirect setup & smoking wood placement
12:04 - Starting our brisket cook
15:56 - Boat, butcher paper wrap in a cooler rest method
16:58 - Results, slicing & taste test
#brisket #Kamadojoe #kamadojoebrisket
@KamadoJoeGrills @MEATER @Dalstrong - Jak na to + styl
Love that you reference @Mad Scientist BBQ. You guys are my top two resources. Community is everything.
cheers
You need to hit Kamado up for sponsorship, watching your videos has caused me to go today and buy a classic 3 that should arrive in 2 weeks. Your videos are not just entertaining but are an amazing step by step guide to anyone who may feel this form of cooking was previously beyond them. Really appreciate the time and effort you put into these and please don’t stop. Great work and Thankyou from 🇦🇺
thanks!
Haha, Yep bought mine after a month of binge watching !!😅
Looking forward to putting all this into practice tomorrow. Very excited! Thanks for helping make Saturday epic!
thank-you, cheers
Followed this yesterday, and rested overnight in a cooler. Sliced this morning and it was perfect. Thanks James.
Fantastic!
I've followed this recipe before turned out amazing. Will follow this again this weekend. Thanks James
Fantastic!
Creative solutions that improve smoking / grilling, right up my alley!!!
cheers Darrell
I'm always impressed with all your techniques!
thanks
My best friend's wife asked me to smoke a brisket for his birthday this weekend. I just took my notes, and I'm excited to give this method a try for the first brisket cook on the Joe. Thank you as always for making things so accessible!
That is awesome! enjoy, cheers
Can't wait to try this. My classic III just shipped today. My decision to purchase the Kamado Joe was directly influenced by your videos. Great job!
Hope you enjoy it! Congrats on your new grill
Freaking love this community! Keep up the content man!
thanks 🙏
New outdoor kitchen starting to look great!
thanks 🙏
such pearls of wisdom - my go to resource on anything charcoal.
thanks
Just purchased the classic 3. About to smoke my first brisket using this video as my guide. Thanks for the info!
Thank-you, cheers
Great experiment & tasty looking brisket!
thanks
Very interesting video! I had a conversation with my brother a couple of weeks ago thinking through this setup with slo roller and deflectors. My thought was more to use the heat deflectors to take advantage as a radiant heat source for a lower temp cook. Great idea to use as protection for a hot/fast. Thanks for the video!
Glad it was helpful!
I love love your very well produced videos. I had that same issue with the burned button.
Glad you like them! This made a big difference
Nice work. Just picked up a prime packer for my 1st brisket. Perfect timing for this vid. Will be using the full technique!
Hope you enjoy. let me know what you think
Followed it yesterday. Brisket is awesome.
This was so helpful!! Love this!
thanks 🙏 Glad it was helpful!
OK you’ve convinced me - time to try the foil boat and fat cap up! Thanks, James!
haha cheers
Wow that was such an amazing cook. Thanks for posting 😊👍
Thanks for watching. this was nuts. doing it this weekend on ribs to see if the boat helps them too
@@SmokingDadBBQ I'll be looking forward to it 😊
Adding Celsius degrees is really nice, thanks !!!
cheers
That’s phenomenal James. I have often wondered if the 2 indirects could be used with the KJ. Didn’t know if both would fit. You proved it and the brisket looks perfect!!
thanks 🙏
I tried my first brisket at the weekend on KJ Classic 3 and it worked perfectly. My brisket was a bit smaller. 2.3Kg, so didn't take as long and I think my temperature was a bit high, (still need to get a hang of that), but overall really impressed and the end result was fantastic. Thanks for the great video.
Sounds great! Congrats
This looks amazing. I'm going to try this foil boat method tomorrow, but I'm going to add some tallow I make from the trimmings I get from the same brisket.
Sounds great!
Loved how you took a risk here to try something different - I have to try this on the Big Joe
Please do!
Need this in my life i might try this for my first brisket in a couple weeks!
Hope you enjoy
I’m trying this exact method here in a few hours, looking forward to it!!
Hope you like it!
Great video great explanations
Thank you!
This is brilliant! I’ve always found that I get much better smoke and reliable heat cooking just above 300 degrees. Trying to get good smoke and stay at 275 on a Kamado for more than a few hours isn’t easy. I’ll try this method next weekend when I’m doing a bone in brisket point. I think I’ll also incorporate the foil boat. If you like the point, you should defo do a bone-in point it’s the best beef I’ve ever had
great idea
Great video James. I tried it Saturday. I think the game changer is the “butcher paper with the foil boat”. I don’t have a slow roller, so I put the heat deflector at the lowest part, then the “pizza plate” then the grates. I put the fat cap up and cooked at 300 degrees. The brisket was the best I have ever made. The foil boat I think is what saves the underneath of the brisket. And you are right, the higher temperature definitely gives a better tasting smoke flavour. Thanks for the video
this is what I love to hear. congrats
@@SmokingDadBBQ do you think this method (with pizza stone) would work on KJ Classic 1? Thinking of making spheres from foil to place the plate onto over deflector plates. Gonna try first brisket for the day after Christmas with family.
Also, what is the longest you've rested a brisket? I know you did one about 7 hours with the pellet joe, but I didn't know if you've approached the 10 hour mark.
@@jasontucker7039 yes the pizza stone works nearly as well so I would do that for series 1 and 2. I have done near 12 in the oven wrapped in butchers paper with tallow at 150f
Very nice, thanks for sharing this method with us, in great detail, as always, much appreciated, I look forward to giving this a try. Was wondering if you have ever thought of having a try and making Montreal style smoked meat with a brisket on the Kamado Joe?
Glad it was helpful! Yes i have two of those videos, so good
James your face says it all. Well done really enjoying your Brisket cooks
thanks Paul. this one goes in the record books
Great video, James. I have been wanting to do a hot and fast brisket.
I wish I had a classic 3, but on my classic 2 I've been doing brisket in the past with the plates in the bottom, and I'm playing with the drip pan on top of the plates vs middle rack x accessory with drip pan in middle. Either way love using the foil boat method with success.
Go for it!
Hey James! Love the videos. I love your progression of techniques, and your science-like approach to cooking on the Kamado Joe. I would love to see you separate out the two brisket muscles and cook some burnt ends and the flat by itself. Burnt ends are among my favorite bbq, but I haven't seen any from you, especially double indirect.
Thanks! Will do this spring, good suggestion
Absolutely . . . Burnt Ends are my wife's Favorite and you can't get them anymore from the Pit Beef Stands.
Have to do these . . .
Looks great James ! Will give it a go this week dbl indirect
Hope you enjoy
Quite the convergence of techniques, it looks like you've found the sweet spot! Great video, as always.
Thank you! Cheers!
I’m trying my first ever brisket today (using your method, James) - in the snow mind you. I messed up the trim but hopefully it comes out okay. We will see!! 😊
Hope you enjoy
The nice thing about the Slow N Sear setup in the SnS kamado is that the heat source comes from above the meat, so fat cap up is the way you're supposed to do a brisket in that way I think. Still haven't done one, but I'm hoping to do a brisket cook in the next month or two.
yes agree, that’s what we’re after here. Hope you enjoy your first one on the sns
Great video!
Thanks for the visit
Cooked a brisket using your method and it turned out very well. One thing I learned was not to have the slo roller base on when lighting the charcoal. Once light, the base turned into a vortex and was quickly burning through the charcoal. Lesson learned. My 12 lb brisket (trimmed) took 6 hours to reach 200 and was very probe tender. Placed brisket in foil boat at 170. Rested in the oven for 4 hours at keep warm at 150f. Measured 154 internal temperature. The keep warm cycles between 154 and 172f. For the drip tray, I found a Chicago Metallic deep dish pizza tray that 14" wide and 1.5" tall. The grill grates are raised slightly in the center but are very steady and don't tip. Great video and now onto to grilling a pork shoulder.
I think we have the same CZcams subscriptions. Mr. Soo, Mr. Guga and Mr. Yoder. I really appreciate that you are bringing their techniques to the Kamadoe Joe.
they are some brilliant bbq minds. 100% in some cases their advice doesn't translate well to a ceramic kamado so i try and find the modifications that tailor the idea to our kamados
That is a really great technique James, I did my Pork Picnic with a foil boat after I hit 170 but didn't have the butcher paper .
Though I did cook fat cap during the whole cook until boated it fat cap down , that was a mistake because all that nice skin was stuck to the bottom. The foil work really good, I saw Harry Sue do it and I wasn't sold on it , but know after doing my pork roast for pulled pork I'm sold on it ! Your gas pedal trick works great and with boat method it made my pulled pork amazing!
I'm going to start using all 3 techniques , yours Harry Sue, Jeremy from Mad Scientist to cook on the KBJ !
Thank you again,
Brad
awesome, thanks Brad
Awesome video. Just did a brisket a few weeks ago. Must try this method now. 🤣
Hope you enjoy
I'm trying this right now with a friend from Texas coming for dinner!
hope you love it
Looks like a winner from this screen!
thanks
Damn James! I know I have to get a Kamado. And can’t wait to do a brisket the way you did this one.
this one was nuts... so good
Great video! It’s always exciting to see a new one posted.
Given the size of the brisket, why did you opt for the Joe Classic rather than the Big Joe? I’m trying to better understand the pros and cons of each.
Probably just to show the flexibility of
the classic
I forgot one of my big Joe deflector plates up North with my kettle Joe which I took to the cottage for vacation
I cannot wait to try this on my Big Joe III!
This is my favourite youtube channel, i have used your videos as a step-by-step guide for perfect and amazing meals, each and every time I try something new!
Watched all your videos and will continue to do so!
(I'm doing 5 of your Nashville hot chickens this weekend) and after that, looks like a brisket is calling my name-
thanks Nick. hope you like it as much as I did
Thank you again James for a great video! I've been cooking on my Kamado Joe for a year now, averaging a cook a week (two when I am lucky). My previous briskets have been smoked right around 250 -270 and turned out great but I will have to try the double deflectors with the fat cap up. I have a hard time imagining hotter is better as I'm always disappointed with most other people's briskets that finish in under 12 hours. However, you have not steered me wrong yet with your advice so I will definitely give it a try.
I hope to blow your mind with this. let me know either way
I'm doing a brisket tonight love ther double deflectors going to try it I can't see the high of temp I've always done 270°F to 300°F! The fat cap up is were it's at wait until the fat cap turn yellowish to clear when you push through with your finger if its watery or whitish keep going to render the fat cap! Also waygo beef tallow on the meat side of the rap well set it off! Both those I learned from watching Mad scientist BBQ you two are definitely in the top 3 I mean Aaron Franklin come on lol! I like watching your videos because unlike mad scientist we don't have offset smoker I love my Kamado joe! Keep up the awesome videos!
@@SmokingDadBBQ 1)I think I left too much fat for the cap, a literal 1/4 inch seems too much, closer to what you do in your videos would have been better.
2)the smoke flavor didn't come out as deeply as I like from my previous cooks. I think the thicker fat cap was one of the main reasons why.
3)the inner most part of the meat did come out dryer than usual (but I did get to wrapping the brisket a little late.
Conclusion: I think it was more of me making mistakes than the technique itself. I think I'll keep trying with the double deflector but probably not let the temperature go as high (at the highest it was like 350 and lowest was around 270). Probably keep it between 270 and 300.
Great Vid thank you. Is there a solution for the Joe jr ? as in a faster inderect cook ... Also more Joe Jr vids please. Love my Jr, thanks to your vids it hasn't failed me once
ok will do
Very interesting!
I think so too!
Thanks for another outstanding video. I had a Spanish brisket delivered today which is too large for my freezer so I’ll cook it using this method on Saturday on my Big Joe III. Would you recommend dry brining for 24 hours before cooking or just to go ahead with adding a rub and leaving it overnight in the fridge?
I’ve had my Joe for 6 months now no I’ve learned how to use it by watching your videos and those of another guru. Thanks for your great instruction!
Thanks Andrew, glad to be some help. Yes i would dry brine with the rub 24hours ahead of time
Great video! I just got my Big joe 3 on Friday and did my first over night brisket last night. As I was setting up the sloroller I was wondering what would happen if I also used the heat deflector so this video was timed absolutely perfect for me. Until now I have only had a pellet grill and have only cooked brisket fat side down but have watched a few videos lately that have started to open my mind a bit. Looks like next weekend I'll be trying this method to see how it compares.. wish me luck!
good luck. let me know what you think
I would like you to occasionally suggest side foods. Sometimes also fruit vegetable recipes... Thank you, I love your videos!
thanks
Dude, it's been a long day, but I followed your brisket in a boat method precisely, adding my homemade tallow into the butcher paper. This was hands down the best brisket I've ever eaten. Please don't tell my dad. :)
Some notable things:
I discovered my camping Dutch oven with legs fits at the bottom of my Kamado. I made the tallow in that.
Making homemade tallow makes a big mess in the kitchen if you use a food processor.
The browned meat from making tallow is yucky, I sampled it for you so you don't have to.
Best Advice that saved the day:
Knowing you get 20 degrees per hour after wrapping. I was able to smooth sail pretty closely into a 4pm rest.
Cheers and thanks again for your science projects!
thats awesome, glad you got great results as well
I’ve never cooked a brisket but I have always cooked my meat with fat up. Great video. One day I may try a brisket.
hope you do give it a try. fun cook
Nice! You could also use a ribrack under the brisket if it doesn't fit.
Love your videos, coming from traditional BBQ techniques here in Texas with the traditional reverse flows, I'm learning a lot on the KJ. If I had to shave off an hour, would you recommend it on the cooking side, or the resting time? Or neither.
Thanks!
I’d prefer to save it on the cook and not pinch the rest
My first brisket and a great result! Thank you:-). The brisket was moist the first day, but is drying out after a few days in the fridge. What's your advice? Is there a gravy or similar that you can point me to - perhaps on another video?
its best to vac seal left overs, freeze and then reheat with sous vide to 150f
I have a Classic 2 and I purchased the SloRoller add-on, which means I only have one level on the divide and conquer rack that came with it. Would placing the deflectors on top of the sloroller plate underneath the grates serve the same purpose as your new method? Obviously, I'm trying to have my cake and eat it too - SloRoller *and* double indirect. Love all your videos. -A Fellow Canadian
Thanks for the good information I have a kamodo big joe 2
Right on, you can do this with a spare pizza stone as well
@@SmokingDadBBQ you got alot of good information highly appreciated
Hi James! First thank you for all your videos. I’ve watched you since the Pandemic and must say not only incredibly insightful but fun to watch. So today (July 4th 2023) I’m going to try the double indirect method but, I don’t have the slo-roller. Your thoughts? Thank you again for your videos!
Hello, I’m new to the Kamado, got the big Joe 3 & I’m loving it! Thanks for all your tips & help it’s been great. Cooked a 8kg brisket last week.. 11hrs with the rest.. tried this method yesterday, was only a 5kg brisket.. got to 160
In 2 hrs.. wrapped, foil boat and it was at 200 in another 2:25mins! Temp a steady 320 never cooked one so quick. I was a little worried I had the meater in a fat pocket or something but probed all over. Was lovely & juicy and great smoke ring but have you ever had one cook that fast before!?
smaller ones like that the timing makes sense, it is definitely faster.... you are increasing the convection heat but burning a hotter fire which is blocked from burning the bottom with the double indirect. the sloroller apparently moves air 20x more than without it so i imagine this is supercharging that effect so we are benefiting from more convection heat and more radiant heat without the normal sacrifice of high conduction heat (hot bottom = burnt bottom)
OOooooo GREAT video this time James. Packed with tips and your double indirect, foil AND paper wrap method is intriguing. As far as detail goes though, how often to spray and with what (I've become an apple juice/cider vinegar fan) and I was surprised by no liquid in the wrap.
Bottom line though, I really liked that you simpified this a bit. People get too crazy over micro details when making briskets....it doesn't have to be that hard. Thanks again for the vid I appreciate them always!
thanks so much. I only sprayed twice. once around 160 and again before wrapping
@@SmokingDadBBQ What did you spray with? Just water or apple juice or similar?
@@CaesarrrZ just water
Hey James another great video. I haven’t done a brisket on my Kamado grill yet. But I’m going to follow your direction. A couple of questions #1. Your bottom vent only open up a finger apart. 2. And the top vent or chimney 3/4 open. 3. Will this opening get grill up to 320? 4. And you cook it at 320 until it’s done.
thanks Paul. I did notice the cold deflectors going in messed up the temps for a long while before the gauge was accurate. I might see if I preheat them next time to shorten this but yes to the questions above
BTW, always had the same issue using the pellet grill (overdone bottom). I used one piece of foil directly on the rack, directly over the fire box with the brisket slightly protected (shiny side down on the foil), it came out awesome.
Great tip!
Doesn’t matter what side of the foil you use, the color diff is just because of the way it’s produced, there is zero difference in temperatures or cooking..see Harry Soo’s vids and Manufacturers explanations too. You can trim a piece of heavy cardboard to the brisket shape, cover with foil, then poke holes all through it to protect the bottom..
Absolutely loved this video. Very informative. I’ve learnt so much from you. What’s the weight of this brisket?
ohhhh... i think it was 15lbs-17 just based on thats what i normally buy
going for it tonight James, wish me luck;)
Great video. You have taught me so much. Have you had the unfortunate experience of a triple bagged Big Block charcoal? I’ve seen it in stores here in Colorado and it is an inferior product. There is a plastic trash bag inside a nylon bag inside of the Big Block bag. It sparks like crazy and has a terrible odor.
it finally happened to me. just awful. dust, chips and sparks… everything I hate. I switched to 30lbs bags and that hasn’t happened to me with one of them so hoping that continues
Do you feel like your results would be any different if you put the heat deflectors on the charcoal basket tabs instead of above the sloroller?
the base of the SloRoller seemed to knock them off so I opted for the stability of the x rack given I have the space to play with especially in the big Joe where the large drip pan fits.
I don’t think the results would be different as the idea is to make the fire work harder and increase the air circulation from the SloRoller but you’re making me want to revisit and try the other way again
I tried fat cap down once and it wasn't even close to right. I grew up in the BBQ Capital of Texas and it was immediately wrong for me. Fat cap up has been amazing but I have been wanting to try the heat deflectors to see if it protects the bottom of the meat better. Excited to try it this weekend.
I agree, its just not right if you know what right should taste like down
Well guys after my first brisket cook this method is amazing not hard to do and the family is excited about the next brisket
Great to hear!
Good stuff. Around what temp did you take out the brisket to wrap. I know you did an eyeball/feel test. Would it be around 165F?
yes I think was exactly 165
If I were your neighbor I would buy you all the briskets you wanted if I could have the flats. Thanks for all the great videos. I feel like I’ve been stalking you binge watching.
hahah cheers
Great video, James! I can't wait to try this. What type of smoking wood did you use? Thanks!
thanks 🙏. I used peach today
@@SmokingDadBBQ thank you!
Interesting concept, thanks for sharing! Was the 320 at Dome, or the Ambient Temp from the Meater?
the MEATER and dome were about the same level so they read the same 320
Great video James! Can’t wait to try this method. Did you notice a difference in the bark with the butcher paper in the foil boat versus the brisket in the foil boat with no paper?
it was better than foil, not sure i would say it was better than boat with a naked top. but the paper helped speed up the brisket so i could get a 3hr rest which does make a difference even if the bark is 5% worse it overall is the better tasting option (rest vs. no time)
@@SmokingDadBBQ thank you for the detailed response James. Cheers
Hi James, great video as ever, Is the classic 3 taller inside than the classic 1? I have the Masterbuilt mcg300 ceramic kamado (I believe identical to the KJ classic 1) but when I add the slow roller and the divide and conquer the dome catches it and will not close. I really want to try the double indirect, any ideas? Thanks, Ian
In my KJ Big Joe 3 I found that building a smaller but hotter fire makes it far easier to maintain a consistent temp and the taste is much better and more like an offset.
Try doing a brisket with the Joetisserie. I made beef ribs on the Joetisserie and the result was even better than with the sloroller though the smoke flavor was slightly less pronounced.
clean fires make all the difference
Hi James and thanks for all the great videos! I usually smoke brisket on a drum smoker but this video inspired me to give it a go on the Classic 3 with a small 9 pound full brisket at 270F dome temp. The flat turned out amazingly juicy (best yet) but the point was underdone and a bit chewy. I am wondering if this is because I rested it on the kitchen bench rather than in a faux cambro. This differs to your technique but the flat was already at 205 F when I pulled the meat from the pit and I wanted to avoid too much carryover cooking. Got any thoughts?
you can separate the flat and the point at around 160 really easily and cook them independently ... i do this when making burnt ends
Great video, as always. I may have missed it but are the temps you are referencing dome temp or grate temp? I've seen a grate level thermometer in some videos. Thanks!
dome as thats the tool we always have
Can’t do a double indirect exactly, but trying this method (as best as I can) with a brisket point (mistake from the butcher) on the joe jr for Easter. Just wrapped, and it is looking amazing so far.
awesome, hope you enjoy
Just curious what type of wood you used? Looks tasty, Can't wait to try this method.
I used furtado farms peach
I have made just a couple briskets and kept the fat cap up but used a water pan that I refilled until I wrapped at 165ish. The water pan was like a second plate setter. It was a little tough under the flat but fine under the point. I wonder if you can do a half a boat just under the flat. I just picked up a packer for tomorrow. I will try the half a boat.
let me know how it works out, enjoy the cook
Been about 8 months since this video and I used this method for my last brisket and was great. Wondering if there’s any new info on briskets for you since this one? Thanks.
i recorded it, will be out in a few weeks. added some new surprises
James, thanks for all the lessons. Would you go 320f or 270f (both using slowroller+deflectors and paper+boat)? Why? If you weren't trying crunch time. Also, will you do boat with naked top going forward or boat with paper? Thanks
I get good results at 270 so 270-300 and I am happy. I am going to try just the boat and skip the paper like I did on the kettle
James love your videos . I use my slow roller to do mostly whole chickens and a electric smoker for ribs, brisket and trout. But selling the electric and thinking of getting a pellet and keep my Kamado. Have tried tallo on the brisket before you wrap?
yes, added that along with how i now create tallow from the trimmings and inject it into the flat in my newest / latest method - czcams.com/video/1KB3PQy-Dn4/video.html
Hi James, great video like always. What do you spray the brisket with? Is that just water, talon or some apple vinegar? How do we prevent the spraying from making the crust soggy? What smoking wood do you suggest for brisket? Thank you
Thank-you! Cheers ... i usually spray with just water, if you only spray parts that are drying out and dont soak the brisket it will be fine / not soggy. i like oak for brisket
Great idea. With hot and Fast like this what’s a good estimated time based on weight (after trim) of brisket for it to come off the grill?
thanks. this was 9 hours for the cook
I just recently got the Minimo D&C cooking system for my Joe Jr. and I was considering this two deflector method for my next brisket. Great minds 😀
there is a d and c for the jr?
This kamado Bono Mimimo
“Multifunction Two Zone Grilling System” is a perfect fit and will accommodate a kick ash basket too!
@@vendettawarcrime Where did you get it?
I love your channel, been doing your Hot & Fast ribs a few times now!.
Have you got a rough rule of thumb for cooking time per weight? I've got a very small cut of point-end brisket (1.5kg/3.3lbs) and looking to get a good estimate on time.
i should document more time results to help answer that, but from my guess that will be a quick cook that will be hard to stretch past 2.5hrs. i would intentionally go a little lower and slower (250-270) using this method to give yourself a better chance of catching the not done / overdone transition period which will be very quick
@@SmokingDadBBQ Amazing, thanks so much for the advice!
Hey James, great video. My first kamado arrived on Friday (classic 3) doing brisket today using this method. Decided to use oak for smoking, what wood would you recommend for brisket?
congratulations and oak is a great choice. that would be my first pick
Thank you for the video. What would be the best alternative if I have the classic two without a slow roller. What would be the best way to set up a double indirect cook? Thank you
i know lots of folks have done it with a pizza stone and gotten great results
Makes me wish I had the sloroller! When you say 270 here or temps in general are you talking about dome temp or your Meater ambient? I’ve found mine to be different even after calibrating mine thermometer. Closer later in the cook but different still
I go by dome. the MEATER will match most often if installed vertically
Great job! It seems to me the manufacturer could learn from your experiment and offer a version of SloRoller that would protect the bottom of the meat during long cooks.
given the grill comes with both included maybe they meant this all along?
@@SmokingDadBBQ Love the channel and yearning for a KJ one day. Sorry if I missed it on the video, but won’t the heat deflector above the slo-roller affect it’s intended smoke/air flow characteristics?? Anyway, proof is in the pudding as they say and the results look amazing. Just curious to see what the science is - I wonder if we can hear from the designers at KJ??
Just got my Kamado Joe Classic II and plan to try brisket next weekend. I've seen lots of video using butcher paper, but sometimes it is tough to tell whether the fat cap is up or down after the wrap. I presume you want the fat cap to remain up even in the boat, correct?
Hello James as airways great video. How much leftover charcoal did you have?
What’s the best way to incorporate @Mad Scientist’s method of adding slices of fat to the fire with your double indirect method for cooking a brisket?
Thanks sharing all of your useful tips!
Thanks so much, cheers... i plan to do a video on that loading in the ash drawer like my wood chips video - czcams.com/video/2qtHrFjWY1U/video.html
Just got a 13lb, Black Angus Brisket, for my birthday here in Spain. Going to follow this to the letter, because I always suffer from bad smoke due to poor combustion at low temps. Thanks James.
happy birthday
@@SmokingDadBBQ Thanks James. Brisket is on the BBQ as we speak, sitting at 178f internal 😋
Smoking Dad BBQ...Hey. I love your videos. I purchased a pellet grill recently before I started watching your channel. As I have gone down the rabbit hole of picking a way to cook briskets I have started to enjoy all the different ways to change the cook process.
What would be your recommendation for time/temps for a pellet smoker? Seems like the tallow wrap in butcher paper is probably the way to go too. I am going to try fat cap up now. Trying to rationalize whether or not a foil boat will make any difference for a pellet smoker which already has pretty good direct heat deflection.
Cheers on the channel...even though I am not on a Kamado I love the content.
Thanks Mike, I would 100% do the foil boat, but depending on your grill i would run a lower temp. Most pellets have the strongest smoke from 180-225 and start to get a little light on smoke 270+ so for the first few hours I would do a low temp and then bump up to 250-270 after an hour or two and then up to 300 once in the boat