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

Smoked Brisket with Baked Beans

This winter has really put a damper on my BBQ updates.   Busy at work, too much snow/ice and a trip to Disney mixed in.  Nonetheless, spring is around the corner and I’m looking forward to getting out there on a more regular basis.

A few weeks ago I smoked a 9LB packer brisket (~8 LBS after trimming off all the fat).   Picked up the brisket at a local butcher (Hemp’s Meats) which has been around since 1849.

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After trimming the excess fat, I injected the brisket with a mixture of beef broth and Worcestershire Sauce, coated liberally with Dizzy Pig’s Cow Lick Seasoning, wrapped in plastic wrap and placed in the fridge overnight.

The following evening (around 11 pm) I got the Kamado Joe (Bessie) ready and loaded up with Wicked Good Lump Charcoal.  Brought the temp to 220 degrees with heat deflector  (indirect heat) and aluminum tray filled with water in place.

Added apple wood chucks and put the brisket on Bessie at around Midnight.   I used the BBQ guru (Party Q)  which held the temp perfectly at around 215-225 overnight despite <20 degree outside temps.   In my opinion you can’t go wrong with the Wicked Good Charcoal and Party Q combo.  I have found that other brands of charcoal don’t last for the long smokes.

Monitored the internal meat temperature using my Maverick wireless thermometer.  I would occasionally check to make sure the aluminum tray still had water and would spray the brisket with spray butter.  After about 13 hours the temp of the flat was around 170 degrees at which time I wrapped the brisket in foil.  Below is a picture of the brisket right before I wrapped it. (Nice bark!)

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Took approximately 2 more hours at 225 degrees for the internal meat temp to reach the desired 200 degrees.   I then removed from the grill, kept in foil and wrapped in a towel and placed in  cooler to rest for 1.5 hours.  (~15 hours total time)

After this time I separately the point from the flat.  I cubed the more fatty meat from the point, mixed with a Kansas City Style BBQ sauce and cooked in a skillet.    The meat from the flat was sliced against the grain and used for sandwiches.

This really was a huge hit and was gone quickly.  Unfortunately, you will have to trust me on this since I didn’t get any pictures of the final product before it was all gone  

I served with my homemade baked beans and mustard/vinegar-based BBQ sauce which I have posted in detail previously here.

OnPoint!

 

 

Smoking a Brisket today…..Updated

Decided to thaw out a brisket (5LB flat) we picked from Costco a few weeks ago.  Note it  takes 2-3 days to completely thaw in the fridge so you need to plan ahead.

Had a great day playing golf with friends in a charity golf tournament to benefit John Hopkin’s Pediatric Intensive Care Unit.  Fantastic weather and Fantastic cause.

For the Brisket…Trimmed up some of the fat from the fat cap.   You want to leave some but you don’t want too much.   I injected the meat with a mixture of apple juice (~1/2 cup), apple cider vinegar (~1/4 cup) and ~ 2 TBS of worcestershire sauce.  Patted dry and coated with extra virgin olive oil then rubbed liberally with Dizzy Pig’s Cow Lick Steak  Rub.

Brought the Kamado Joe (Bessie) up to temperature (220 degrees) and added apple & cherry wood chucks.  Heat deflector was put into place along with an aluminum drip pan to which I added about 1-2 cups water.

Since I may be going to the pool today and won’t be able to watch it carefully I hooked up the BBQ Party Q.    You really can’t beat this little gadget.  Highly recommended for the BBQ enthusiast.

The Brisket was put on around 10:45 am.  I’m expecting around 1.5 hours per pound.  The temperature is dialed in and holding steady…..I’ll post pictures of the finished product later.   I plan to spay with apple juice/water/worcestershire sauce every once and a while.  Don’t forget the temperature of the meat quickly rises but then hits the stall period around 150-160 and can stay there for hours.

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Updated: 

So the brisket came out pretty good, not my best but definitely OnPoint.   It ended up taking about 6 hours but that was after I turned up the grill and wrapped in aluminum foil.   Despite being a fairly small brisket flat (~5 LBS), the stall period (~158-160 degrees) was taking too long and I didn’t have the time to wait it out.  I don’t like rushing such things but I didn’t have a choice.  Wrapping it definitely helped.   This brisket flat had good flavor but I prefer smoking the full packer brisket as I feel this cut was too thin.  Served with the homemade BBQ sauce which I have posted about previously

 

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OnPoint…