Want Foolproof TENDER & JUICY Kamado Joe Briskets Every time? It’s easier to fix these issues than you might think! In this episode of backyard bbq rescue I am just outside Chicago, IL meeting Sam who’s Kamado Joe Brisket is in need of some help.
See my start to finish brisket 101 video here for everything you need to know beyond today’s episode which is focused on some common issues like the ones Sam was facing –
Backyard BBQ Rescue Season 1 Made Possible With Support From:
– Kamado Joe & Masterbuilt
– Meater wireless probes –
– Pepper Cannon –
– Fogo Charcoal –
– ChefsTemp X10 Meat Probe –
Additional products provided by:
– GM loaned me this truck for the trip –
– This is the camper (we purchased) that I was towing location to location –
– Tumbler Knife Sharpener (use code “SDBBQ30” for 30% off) –
– Meat N’ Bone –
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
E 1 – Pulled pork isn’t tender –
E2 – Brisket is too tough & dry –
E3 – Coming soon (Rubbery chicken skin)
E4 – Coming soon (Ribs are dry)
E5 – Coming soon (Uneven steak doneness)
E6 – Coming soon (Wings aren’t crispy)
E7 – Coming soon (Pizza)
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
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Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
► Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
► Improve smoke quality (No more bad smoke/creosote)
► Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
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💰💰💰 Gear Discounts💰💰💰
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🌡MEATER wireless probes –
💰 No coupon needed! Just use this link for 10% off site-wide
🖥 Meater VS Competition –
🗑️ KickAsh Basket & Can –
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide –
🔥 GrillGun and Su-V Gun from GrillBlazer –
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🖥 Speed test VS fire starters –
🥩ChefsTemp instant meat probe –
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🖥 Review VS Competition –
🪵 Smoke North offset smokers –
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🖥 Why I’ve switched to the Echo –
🧂 Pepper Cannon (8-60 mesh 10x more per grind) –
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🖥 Homemade rubs –
🕳️ Smokeware drip pans & chimney caps –
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🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) –
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Gear I’ve used in videos without a discount
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💨 FireBoard Drive –
🔪 Tumblr rolling knife sharpener –
🍕 La Piazza ovens –
🖐🏿 Nitrile prep gloves –
🔪 Dalstrong Knives –
*Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
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#backyardbbq #smokedbrisket #brisket
@KamadoJoeGrills
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46 Comments
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So James, I don't mean to hijack this video, but I was wondering if you've ever attempted to cook a brisket using what is traditionally used for ribs, 321?
A group I'm in is talking about this as if it's common knowledge by competitors that this can be used as a superior technique. I highly doubt it.
Great video as always James! I loved the way you tested his knives and then sharpened them with the Tumbler so much that I decided to order one for myself. The discount code you provide notes 30% off, but when I entered it at checkout it only discounted 6%. Is there a typo / error somewhere along the way?
Am I the only one who thinks James should be wearing tights and a cape with a big "SD" on his chest when he films these? #notalheroeswearcapes #buttheyshould
I'm curious as to what the coals looked like after cooking. Maybe some pics thrown in would be nice. Great job on the assist.
I’m about a hour south of Atlanta. Saving for a Big Joe 2 or 3. I’ll probably buy mine from Atlanta Grill Company.
Great episode! That knife sharpener looks pretty sweet.
Many thanks for your show. Am so looking forward to each part, as you help me to become a better home chef. Greetings from Shanghai
This is a fun awesome series! WOW what a difference you made in his brisket. Could he have came close without a slow roller?
great work mate! this series will do well , love from Australia!
I love this series you're doing! I noticed you put the brisket in before getting the final vent settings in place. Do you put the meat in once you're past the hand test or do you install, and let it climb closer to 275? Also I find my flat and point finish at different times. Do you stop the cook based on the flat feel or when both feel soft? Thanks!
Holy cow this channel is well sponsored at the moment.
No it's not dry because I followed your instructions in your other brisket videos lol
Awesome video.Your techniques are tried and true. I should have foil boated the Boston butt I smoked the other day. It just didn't have any smoke flavor….duh! Seemed like a really nice family! I don't know who came up with this series but it's a hit!
I have a KJ II classic so unable to do the double indirect. Anything you can do to emulate your setup on the III?
Great video and great series. Thanks.
This has been a great series.Looking forward to the next episode.
Love the truck, James. I just got the same one last week. Great BBQ content as always.
Loving this new BBQ rescue clinics, James. Lol.
Great video and great series so far! Quick question: I noticed on the double indirect the heat deflectors were installed first and the then SloRoller. In all your other videos, it is SloRoller and then heat deflectors. Any reason for the change? It seams the smoke would roll better with the SloRoller installed first. Thanks again for all of your videos!
Please keep these videos going. I love them. Cheers from BRANTFORD. Amazing
The cumulative effect of a few small changes is remarkable. I find `leave it alone` once it`s placed in the Kamado works well.
@james, going to try a brisket using dojo on big Joe series iii. But looking at diagram it looks like I won’t get below 450 with one finger open on bottom vent. Should I ignore that and just close bottom vent till heat reaches 270?
This has been a great series so far. Hopefully, you will be able to do a season 2. Keep up the great work!
I really have to try this sometime. As I have a cheaper brand Kamado I don’t have the option of using an ash draw. I have the kick ash can and a charcoal basket- would you say there would be any benefit in putting some smoking wood in the ash can before adding the charcoal?
Recently America's Test Kitchen posted a video on charcoal where they said their tests showed no difference between hardwood lump and classic briquets. Have you seen that video and from your experience do you agree or disagree? Thanks James.
I got the best bark ever my placing my brisket on the BJ3 expander. I assume this was because it was closer to the dome.
Quick question. I saw you adding that wood before closing the setup with the slow roller, pan, grid and slap the brisket on there right away. Have you reviewed your take on clean smoke vs dirty smoke?
To paraphrase one of my favorites, Mr. Neil Diamond, you are a "BBQ traveling salvation show!" You've struck gold with this series James. Not only are you helping those in need, but you've also incorporated just the right amount of sponsorship. The companies behind the cooks are getting nice advertising but are also showing their willingness to provide what YOU and the home cooks need for a successful cook. So when are you going to be in Arizona? It's only 105 degrees here today. Perfect for an 8 hour smoking session. 😉
This was a good family to help, their brisket needed your help and now they know how to do it. What temperature would you pull a brisket at if you were going to hold it for up to 24 hours at 145 degrees F? I going to do a family brisket next month and I got to try the long hold. I plan to rest the brisket outside of a wrap till it gets to about 150 degrees before wrapping in foil and into the warmer.
Great episode again james, its mostly the small changes that affect the cook the most.
Good series!! I feel like the video could be longer with more pre, during and post video. I’d love to see more pre video to learn from them.
I saw a MEATER block in some of the frames. Does the MEATER 2 probe work with the block too? I want the MEATER 2 but I’m scared I won’t be able to keep it connected. I started my MEATER journey with a single probe and ended up buying the block. Thanks James. You are my hero!!!!
Great series James! Though in the past you went by 5% smoke wood to charcoal. This obviously was more than 5%. You have updated your number? Or is method more important than percentage?
I love this series, nicely done. It's awesome that your channel is taking off like it is, great job!
I like how you sharpened his knives. A sharp knife often overlooked, which helps with trimming any meat. Also get nice even clean slices of brisket.
Great video James, looking forward to seeing the rest of the season!
awesome. i love this
Well done
I'm enjoying watching this series. It is quite an endeavor.
These are great, James. Is it just you do you have assistance filming on the road?
James, you are doing The Lord’s work. Keep up the great work!
Great video 😊
Awesome video James! I’m loving the series. I hope the sponsors keep pushing for Season 2 and beyond!
There was a real night and day difference shown in those briskets and I think that family should send you a thank you note for fixing his bbq. This series is fantastic and I really hope that the sponsors considering a season 2 with you.
Great video James. Really have enjoyed these backyard rescues. One question. I have a kick ash ash basket rather than an ash tray. Any way to add wood like you do with the ash tray?
Great video.