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00:00 – intro
00:45 – the perfect brisket
01:53 – trim the brisket
04:38 – beef tallow
05:03 – seasoning
06:08 – fire up the kj big joe
06:50 – smoke flavor
07:35 – wrapping
08:48 – back on the bbq
09:05 – take it off
09:20 – resting
10:01 – the result
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KEYWORDS: How to Smoke the perfect Juicy and Tender Brisket on a ceramic BBQ,kamaodo joe,how to bbq,smoke brisket,how to smoke brisket,ceramic bbq brisket,big green egg,bastard bbq,barbecue,bbq,texas bbq,texas brisket
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25 Comments
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It's not because the farmer put in a lot more effort in creating the perfect meat. The farmers' prices are set prices. He doesn't get more because he worked harder. That only happens when he butchers it for himself. 1:14 1:14
Excellent Video! You make my Saturday and Sunday Mornings! It's like I can't wait to whatch like the old days with 3 channels that had cartoon hour for kids who are now Old Kids :)! *as always your videos a Always Professionaly well done! *If you can do some videos on Tough meat etc (cheap cuts) for us guys who have familys and trying to survive on a budget and turn choice to prime butter knife tender. 🙂 Again wonderful Video! Cheers!
Waar haal jij het vlees vandaan?
Thanks Roel and Jim! – This turned out very well. – Cheers!
Waar is Morrison, alsjeblieft antwoord een keertje. Verandering is oke maar het probleem is hier dat er niets over gezegd wordt. Laat ons gewoon weten dat er een keuze is gemaakt om uit elkaar te gaan en dat jullie elkaar een goede toekomst toewensen ofzo. Ik vind dat de manier waarop er in een keer geen Morrison en (Mitchel) meer is niet leuk.
Where I live pre-trimmed briskets cost 2x or more than a whole packer lol, totally not worth it. I am not paying 2x as much for way less product lol
Is it also possible to buy a whole brisket, cut is up in 4 a 5 pieces then freeze it and then cook just one part of the whole brisket or would that dry out?
You can either cook bbq or you can't.
Appreciate the bbq ad promotion but c'mon..
Shake it up bro.
How long was it on the Grill? And how long did you put it in the oven at 60 degrees? Greetings from „What’s up BBQ“ from Graz. 😉
A winning looking brisket. Cheers, Roel! 👍🏻👍🏻✌️
Where's Morrison?????????
Where's Morrison ??? The channel was better with him on it.
🙋🏻♂️ Hey Pitmasterx‼️✌🏻😁🇮🇹 Well… I can say that thanks to you and Guga my briskets come out like this too‼️☺️👍🏻
Well, could you please also let us know roughly how long it took the Brisket to reach 70C and then how long to 92C?
Pitmaster X —-> Juicy and Tender Brisket King
Great video! One question, why did you remove the fat cap completely? That’s a bit different than the traditional school of thought. Thanks 🙏🏾
Great Video! Thank you.
Should not the flap side have some fat cap on?
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Time for the cook on the smoker?
For extra smoke flavor, I'm using a Smoke Tube (from bastard) , smoke my meat 1-3 hours cold (just the tube). Then the usual smoke from my Kamado Joe..,
Thanks for the tips; that brisket looks amazing. I'm doing one this weekend on the 'ol Weber Kettle (can't justify investing in ceramic. Yet). Also doing a pork butt for pulled pork the day before and reheating in the crockpot the day of. Dad's 90th birthday, with 15 family members travelling from all over. And probably some neighbors "stopping by" 😅
Whats an estimate of the time needed to get it to 71 degrees?
Do you get clean smoke if you close the lid right after to place the wood chunks?
Literally trying to persuade .y dad to buy a brisket and this video comes up!
Must be a sign from the gods.