Smoked Brisket On A Kamado Style Charcoal Grill




What do you think about this video?

BBQGuys.com: Great Bobby! Glad you enjoy the recipes! Hope yours turns out great!

Almisael1: hmm looks a bit too dry :(

WildBluebonnet: @MIT2004 You're correct. Never cook brisket over direct heat and always fat side up. All those wonderful juices flow into your brisket and are not dripping directly into the moisture pan, which should be full of apple cider instead of water. About 40 minutes before it's done, wrap the brisket loosely in foil and place it back in the smoker. We've been cooking perfect briskets for years. It's a family tradition. Offset smokers are the only way to cook a brisket. Anything less is a crime.

mitino aiken: i heard that ur suppose to put meat side down not fat side down.

BuoyzToyz: thought you werent gonna use the probe? lol that really does look great!

PAMAROSHOUSE: man 12 hours,but the end results are awesome

fyshy1: Your energy and enigmatic style is great to watch. Thanks for posting this Chef Tony, keep up the great work. :)

71MARTIND28: Can you please tell me how long it takes for the brisket to reach 190-degrees internal temperature after removing it from the Kamado and wrapping it in foil and a towel allowing it to cure? Are we talking minutes, hours, ???

Jordano Alejandro: lol gottta love the ring. its nice and pink.

BBQGuys.com: @frascarelli83 I'm sorry to hear that, you are definitely missing out on a great cut of beef. Thanks for watching, maybe my next video will cover something you will actually get to try. Happy Grilling! Chef Tony

shroomingnewman: its a bit over cooked but looks damn tasty

JohnyBoyCCX: yo

benlee78: Can you explain why its better to have the fat side down?

BBQGuys.com: This debate will go on until the end of times. I have tried it both ways and it really works either way. Fat on top basting meat, or fat on bottom protecting the protein from direct flame. The real fun is in the experimentation. Thanks For Watching, Chef Tony

lilcorndog: I plan on making this for thanksgiving. How do I make my brisket extra moist?

HarDrvKllr: room temp, fat side up... :(.. but hey if it works it works.. Chefs have that cooking skill you know what i mean..

Susan Nelson: I can vouch for the fact that this brisket was very good. Thanks again, Chef Tony!

kuru2k9: Great job, now I know how to make brisket :).

jstx007: @WildBluebonnet I do fat side down so that the fat protects the meat from the heat underneath. I don't see how the fat/grease absorbs into the meat beyond just the surface. Also all the cider does is make it smell good, it doesn't get into the meat. Cider and beef? You can't be from TX :)

Derail07: Very nice Chief

capncummings: That was a pretty intersting video. Might be worth a try in a couple weeks with football season heading on in.

bbq4smoke: Great Job! Will be smoking one myself tomorrow

BBQGuys.com: Sorry for my delay in answering. If you fill the kamado and light as I did in this video, it will hold temp for about 30 hours on the same coal. For reheating, slice and place in a pan with au juis; cover with foil and place in a 350°F oven until heated.

BOB ALGIERS: they never trim the fat in the big steak houses,,i think ill try it that way first

Justin Ferratusco: What was your average temp during the cook

TheCTR575: gonna hav to try this recipe. looks delicious

jmar6972: cooking it fat side down keeps the meat side from burning when you cook on a pit that has the fire directly below the meat. i cook on a traeger which is a wood pellet grill and i have always cooked with fat side down. think about it, misting the fat is not gonna give you good bark. brisket is the mona lisa of bbq, if you can cook a tender brisket with good bark, enough said

wereluva: that looks very good :)

saltbagajee: this guy has no idea what he's talking about... how are you going to smoke a brisket with the fat side down. The whole point of leaving that layer of fat on the top side is so it can melt into the meat while you smoke it

BBQGuys.com: @71MARTIND28 For this size brisket, it was about 1 hour. Let us know how it turns out!

Dan's Rolling BBQ: I was jumping around looking for a new rub for my next brisket. Glad I found this, I'm going to try it. thanks!

JohnyBoyCCX: where's bacon and jack???

BBQGuys.com: Thanks!

Kllez: Veggies never looked so good. That simply looks amazing.

BBQGuys.com: @bbqguys Correction, meat side up. Chef Tony

gottogomoto: So how many times did you have to add more lump coal? I ask because when I use my stand up coal smoker I find myself adding lump coal every hour, is this normal? or am I doing something wrong? Also, what would be your advise on reheating a whole brisket? Thumbs up for a great video btw!

BBQGuys.com: @MIT2004 This question is and probably always will be a huge controversy. I like the way brisket cooks, when placed meat side down. If you prefer to roast yours meat side up, it will still taste great; and I promise not to call the food police on you. Thanks For Watching! Chef Tony

Rating:
Smoked Brisket on a Kamado Style Charcoal Grill 4.7 out of 5

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