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  1. Believe it or not this was a choice brisket! This thing came out amazing in the @kamadojoe with the help of the @thermoworks RFX and Billows. This was a 12hr cook with a 4hr rest. Smoked at a consistent 225F. My first time cooking a brisket on a Kamado style grill. These things hold heat like no other. I watched so many YouTube videos on cooking a brisket on a Kamado style grill and so I used a lot of methods with my own to get the perfect brisket. Most do fat side down to protect the underside but with the water pan I felt it was enough to protect while being able to cook fat side up for the soft, crunchy bark we all know and love. The combination of @kendrick_bbq All Purpose rub and the foil boat method helped with this amazing and flavorful bark. Overall I believe this is the absolutely best way to make a brisket on a Kamado. Though this was my 1st time doing it I watched many videos before this attempt. But you be the judge and give it a shot.
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    𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠
    “𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚”
    𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙋𝙧𝙚-𝙊𝙧𝙙𝙚𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢

    𝙎𝙢𝙤𝙠𝙚𝙧: @kamadojoe Big Joe III
    𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
    𝙒𝙤𝙤𝙙: @cutting.edge.firewood Oak mini splits
    𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @kendrick_bbq All Purpose Rub
    𝘽𝙞𝙣𝙙𝙚𝙧: @bearandburtons W-Sauce
    𝙏𝙖𝙡𝙡𝙤𝙬: @bearandburtons Wagyu
    𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @thermoworks RFX & Billows fan
    𝙆𝙣𝙞𝙛𝙚: @foodwithbearhands
    𝘼𝙥𝙧𝙤𝙣: @dixxonflannelco
    𝙎𝙥𝙚𝙖𝙠𝙚𝙧: @turtleboxaudio

    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    • Seasoned and let sit in fridge overnight.
    • Smoked at 225F until around 170F internal.
    • Foil boat with tallow then back on until an internal of 203F.
    • Rested in my @yeti for 4hrs.

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