Kamado Joe Beef Brisket (2015)
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- čas přidán 28. 08. 2024
- Hey JOE fans! It's time to fire up the Big Joe with some BIG BBQ MEAT and get a BIG Brisket smokin'!!! If you have not tried THIS technique for cooking a beef briset, I highly recommend getting ON IT NOW! You won't be disappointed in the tenderness and flavor of your results!
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I cooked this last Saturday using a 9 pound flat brisket I got from Costco. I started the cook at 12:30 and went to 6:30 using a cook temp of 200-220 and followed the recipe. It was so tender and delicious it just fell apart my 9 guest's devoured it! Thanks John you nailed it again!
It's true, when I watched your cook John all I could think was how this cook goes against everything I've seen lately on cooking brisket. Can't argue with the results!
Thanks for posting it!
KILLER ring on that brisket John. The family would love this preparation. Thank you!
Looks great! I agree with your logic. I have never had any competition judges in my dining room. When the wife and kids like it, I win the blue ribbon!
Outstanding looking brisket John. I'll have to try your technique one day when nobody is looking!
IMHO and with respects, the best and perhaps only judges are thoese that seat on the table to enjoy the meal and have a good quality time.
Thanks for sharing.
Excuse my English, better will be seat at the table but you know what I mean......
Tried this twice and both times the friends and family loved it. Awesome brisket. Thanks for the video.
Great cook John! If you could always show us how you load the Joe, IE how much lump and wood you put in, it helps us novices learn! Thanks for some great vids!
Looks like the pan method worked great! Got to love not wasting any drippings, cheers John!
I have finished my briskets covered in a pan for a while now but never though of putting onion, garlic and bell pepper in with it. Can't wait to try it, been a long time subscriber of this channel and have enjoyed many a meal inspired by your cooks. Thanks
John, it looks wonderful but, you did not mention the temperature when you took the probe tests.
hey John, you look great man. Wasn't sure it was the same guy until you started talking! You really got me going years ago ( before you started with the Big Joe) . I have really improved my life style by cooking outdoors. Thanks John!
This video was very clear and easy to follow. Great instructions. Thank you.
Have cooked brisket this way twice now - so dang good!
Just got my Joe and gonna try this soon. Also, Go Braves!
That looks like a great recipe to try on a brisket. As Larry pointed out, that smoke ring is amazing!
This goes against everything I've been taught about smoking a brisket.....having said that, I'm excited to give it a try!
Man you paint that smoke ring on there beautiful nicely done
Thanks for sharing. This turned out to be some of the best brisket I have ever eaten. This is a family favorite for sure!
Tried this, love it! I used some of the juice and the onions and peppers to make a sauce out of it - came out excellent with a nice smokey flavor!
Nice cook John. Looked great. Appreciative that you mentioned the difference between cooking for home verses judges, some new que'rs may not know or understand the difference. Future topic perhaps????
I'm new to learning about brisket and smoking, and would be very interested in this! Great idea!
This has been one of favorite methods and may do it this weekend! Thanks as alway John!
Thinking outside the box, I like it
Dude, watching you slice that brisket right away without letting it rest first, drive me nuts.
I believe this will be my 1st Brisket recipe for this Saturday!!! I came VERY VERY close to buying a black Big Joe but ended up with an XL Egg after months of debate. I do use the Kamado Joe lump though! Lol
I think any vegetarian that would watch it from the beginning to the end would end up eating meat the same day.
really good stuff.
Tried this today. Excellent results. Thanks!
We need more K Joe JR videos. Corned beef for one. Thanks
Oberon beer nice touch I'm trying your method tomorrow July 4 it looks like a good way to regain moisture for sure
Thats one mighty fine looking Brisket, John!!! Excellent job - best regards from Germany, Schwager´s BBQ
I've got a problem with skinny chefs. Whatever diet you were on sure worked. Looking slim and trim!
That looks amazing John! will have to give it a try soon!
Great looking Brisket John! I have a Corned Beef Brisket from Lobel's on my Big Joe right now.
I love my Big Joe!
Lumpy Q Man do I love mine too! There is simply no comparison. I spent a year looking a other grills before buying my Big Joe. After the purchase, I got rid of my other grills, which included a very pricey gas grill from Lowes. (Sold that one for $100)
This looks fabulous.! I've gotta give it a go... Thanks John,,
Looks good. WIsh you would tell us about setting up the fire and keeping it going for 6 plus hours.
Also is the purpose of the bottom drip pan to keep the grill clean?
How long did you let it rest before you sliced it?
with a cook like this, do you need to add extra coals or can you do a whole cook on one lot?
So going to try this out! Thanks for the tip!
Brisket looks good. You are looking trim John! Congrats!
Lol this must be a northern thing we don't do that down here in Texas but nice to see something different
Kamado Joe warranty policy sucks. Their customer service is even worse.
How do these cooking times (or temps) change if we're doing a brisket smaller than 13lbs?
Hi John, is the 270 degrees Celsius or Farenhait?
Are you planning to revisit some of these older videos with the new slow roller?
Interesting that you're probing for tenderness, not necessarily for internal temp. Just curious; what would you guess is the internal temp when it's finished?
Pretty sad to see all your videos gone on Man Cave. But go you :)
I also loved your beer reviews. You look so good. Happy for you mister!
I did not see you rest the meat. Did you let it ready at all?
That turned out EXCELLENT John! L@@K at that smoke ring too! Looking good too with the weight! I'm on that journey as well!
Larry
***** Really amazing smoke ring for no added smoking wood!!
Beautiful Job!
Hey John, I have a classic Joe and have a bunch of friends coming over for Australia day lunch. I want to cook a Brisket for the first time and would like to know out of all your brisket videos which would be the best to use for my first Brisket on such an occasion? Thanks
Dude, you lost a LOT of weight since the Atlanta brisket. Good work.
What are your thoughts on devices such as the CyberQ Wifi? I have a Big Joe and I love it. However, I have been wondering whether there is value added in purchasing such a device for long smokes.
I made this today with a flat only brisket and it came out great out of the grill, then toughened up a lot after sitting for an hour. Anything different you would do with a flat only?
I sure would like to know how you set up that grill to get such a deep smoke ring, especially every time you opened the lid no smoke came out. I just bought my Kamado Big Joe yesterday and I'm in need of lessons!! :)
looks great man, i like this a lot man, great recipe!
tryting this today!!! Well for tomorrow!!
This looks great. Was there a smoke taste after covering it with Al foil? Great video.
I'm researching these ceramic beasts. My friend cooked a brisket on his and it held the heat for 12 hours which is why i want 1. Getting sick of constantly monitoring my offset smoker.
Don't hesitate to buy one.. I just bought the Louisiana grill from Costco $600. It's an amazing ceramic kamado cooker.
You won't be disappointed and yes I was able to keep the temperature 6 hours at 225. That was my longest cook four full racks of ribs using lump lazzari coal.
Not a bad idea to keep your offset either. Two is gooder than one! 😁
Good luck.
Looks great this end
Did you separate the point and flat when you sliced it or did you just cut it all and put it back in the pan? Going for this recipe today
Looks good! What kind of charcoal are you using? And smoke wood?
John I'm going to cook one today! Looks really good. Wear can I buy a hat like your? Roll tide
Looks delicious! Thanks.
I'm going to try this next weekend. How many pounds was the brisket in the video? What internal temp do you try to reach?
i'm looking into buying the Kamado Joe Classic, but I wanted to ask if a brisket would fit in it?
I'll be giving this method a try today except my brisket's half the size😊
Have you cooked Paella on the Kamado Joe Classic 3?
awesome brotha!
Looks good John. Did you not use any smoke wood on this cook?
Kamado Joe how did it get such a deep smoke ring then? I'm new to q'ing and doing a brisket this weekend on my knockoff Joe ( the Chargriller Akorn)
John, that looks fantastic thank you! Do you let the brisket rest before slicing?
John, what are your recommendations for cleaning grill grates and under the dome?
How would you adjust the timing if the brisket is 3 lbs?
John, Fat Cap or Down? Does it matter in the Kamado?
Very informative.
Cooked to perfection John my mouth is watering like a hungry tiger!
Cooked to Perfection? If that were so (NO BBQ Sauce needed!)
cool shirt
Why would you steam a brisket? The Kamado already keeps the moisture in and I dont see the importance of the foil pan. You had a nice crust forming and seemed to ruin that with liquid in the pan...Not trying to be rude, just some constructive criticism.
+wisehybred I was totally with this until that part and the slathering it with BBQ sauce. I had to stop cause I am a Texan and you might as well had spit on my mother. Not say he is a bad cook but that is something you just dont do where I am from
yup Im right here in Central Texas
***** Cool...BTW congrats on your lifestyle change, looking good!
How long does the charge of charcoal last for smoking?
Awesome!
Hey John. What wood did you use for the smoke on this cook and how much? Looks fantastic. I have a Big Joe on order and can't wait to try this!
How much charcoal would I need to use roughly
How can I get a black big joe
No need to rest the brisket before slicing?
Am I going to be successful trying this technique on a Kamado Joe Jr.?
I wish they still offered the kamado in black
Could you tell me if the temperature for the covered brisket is still 275? Thank you
thank you
doesn't look like you bother with final internal temp of 195-205? you only check for tenderness w probe? i followed recipe but used temp of 200 and it came out a little dry and not tender enuf. but was afraid to overcook. your thoughts?
Whenever I smoke, I also place a tin with water in it. Regulates temp and keeps moisture inside. Try that.
Thanks KJ. You sure reply quickly!
Thanks BT. will use water next round.
thanks KJ
KJ- i cooked my brisket for 10.5 hours.......
5.5 hours(indirect no pan) at 275, 4.5 hrs(indirect w pan and juice)at 220, and the last 1/2 hour at 420. I didn't bother w/ internal temp too much and only used the temp probe test for tenderness and to know when it was done. I cooked until probe went in like butter and the meat was tender and juicy like you said. i thought it would be overcooked but it came out excellent!
interestingly enough while cooking i noted the part of the meat that got tender first had an internal temp of 208 and remained at that temp through out the cook. the part that took longer to cook and was not as tender had a lower temp of 180 when it was not as tender and eventually got to 208 when tender.
thanks a bunch for all of your help.
the kamado joe pit works excellent!!
cook for competition please and lets see how it turns out
Thanks for the response. You maybe right but I think it would be nice to do as a testament to the function of the Kamado Joe Grill. I think it can do it and seems real interesting. Maybe if I use the grill and win a couple competitions you can sponsor me! :)
How many kamados do you have?
If you were in Texas it barely passed. Although I'm sure it was delicious.
looking god man.
We will never know what temp to cook it to ! Just gotta guess, I guess.
Joe, did you use any wood? Or solely lump charcoal?
+Kamado Joe thank you!
so what is the timing? trying this week. how long uncovered and then how long in the covered pan? Or what temps do I want to reach for each stage since the brisket I have is only just over 11 pounds. Thanks
ThNk you very much for the info. The kids are looking forward to sat
War Eagle John!
After that last couple hours I noticed that the temp gauge on you dome is well over 700F. Was that just a byproduct of taping live with the lid up (I hope)? Thanks!
Must be! I was referring to 4:35 in the video. My Kamado is only a few weeks old so my gauge hand is all black. It looks like yours may be a different color or the glare in that shot was playing tricks on me. Either way, thanks for the clarification and the great video. I look forward to many more cooks as I learn the ropes.
barbecue sauce? yikes.
+Kamado Joe It's too sweet.
Agreed.. BBQ sauce is for ribs only..
Kikkoman soy sauce tshirt. Cool!
275 for 6 hours. 2 hours after wrapping
What kind of beer?
it looks like Bells Oberon
Green peppers?? BBQ Sauce??