Kamado Joe Beef Brisket

Picked up an 8LB brisket from Costco Friday afternoon.

Trimmed the fat cap just enough so there was a think layer left.

Covered liberally with yellow mustard and used the Dizzy Pig Cow Lick Seasoning for this Brisket [note: I want to try Meat Church’s Holy Cow for the next one].

Dizzy Pig Cow Lick Seasoning

After applying rub I placed the brisket in a metal tray, covered with plastic wrap and put it in the fridge overnight.   I prepped the Kamado Joe with Royal Oak Lump Charcoal so I would be ready to go in the early AM.

5:00 am (Saturday).   Took the brisket out of the fridge to warm up a bit.  Although I have read that a colder meat develops a better smoke ring.  Fired up the Kamado Joe, got it up to temp (~225 degrees).   Added a few chucks of hickory wood, put the heat deflector in place along with an alumnium water tray (filled half way).

5:30am:  Put the brisket on the grill. Fat side DOWN.   Temp of grill holding steady at 225 degree.  Before closing the lid I sprayed the brisket with Spray butter and a 50/50 mixture of apple juice and apple cider vinegar.

Note: Temp monitored with an igrill2 thermometer.

7:30 am: Meat temp = 157 degrees.   Climbs fast initially (Don’t Panic) it will slow down considerably soon.

8:00 am:  Beginning of the stall (164 degrees)

11am: Still in the stall period.   Took picture, filled up water pan and sprayed with butter, apple juice/apple cider vinegar mix.

Brisket Onpoint

1:30pm: Grill temp around 265 degrees, meat temp 179 degrees.

3:45pm: Meat was stalled at around 180-184 degrees, decided to implement the Texas clutch (wrap in aluminum foil) to reach the 195 degrees faster [people were coming over].  Sprayed with the above mentioned mixture before wrapping (tightly)

4:45pm: Meat reached 195 degrees, wrapped in a towel and placed in a cooler that was prewarmed with hot water.

6:30pm:  removed from cooler and sliced against the grain.   Beautiful smoke ring and the meat was very tender.

Important note: If you keep the water pan from drying out by periodically adding water/beer you will end up with great Au jus.   Don’t throw this out.  Filter through strainer and save to drizzle over the meat.

Final product pics (Best brisket I’ve done yet, tender and moist throughout.

Served with the Kansas City and Mustard BBQ sauces which I have blogged about previously (Search the site for “Kansas City” or “Mustard Sauce” and you’ll find the recipes.

On Point Beef Brisket

Beef Brisket

Another onpoint BBQ meal!!  Just wish the Rangers didn’t blow a 2 goal lead with 3 minutes to go in their game.

-Dave

One Thought on “Kamado Joe Beef Brisket

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