Smoked Brisket On A Kamado Style Charcoal Grill




What do you think about this video?

judith grossbier: does the indirect rack come with these cookers?

Captain JW Freeman USN-ret: will use your recipe for Christmas eve dinner with the family...

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

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!

Justin Ferratusco: What was your average temp during the cook

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

BBQGuys.com: Thanks!

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.

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

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

Almisael: hmm looks a bit too dry :(

JohnyBoyCCX: yo

JohnyBoyCCX: where's bacon and jack???

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

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.

Derail07: Very nice Chief

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

Dr Smoke BBQ: 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

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

Schools: Learn how to get phlebotomy training in California! The job pays decent money for the amount of schools needed to graduate.
Rating:
Smoked Brisket on a Kamado Style Charcoal Grill 5 out of 5

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