Thank you for watching my Texas Brisket Smoked On A Kamado Grill video. On this video, I took a Creekstone brisket and smoked it on my Grilla Grills Kong Kamado grill. I kept the seasoning really simple using only salt, pepper and garlic. My Kong is super efficient and the flavor on a brisket smoked on a ceramic cooker is second to none.
Thank you for watching
Smokin’ Joe
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Looks amazing. I have a big green egg and absolutely love it. It most certainly give food the best flavor of all the various cookers I have. Never done a brisket on it so after watching this , that's gotta happen!
Great video keep it coming. Been thinking about starting my own food truck.
Looked great!
Love ur food from egypt👍
Great job Joe ! Do you have a food truck I forget ?? Just came down to El Paso for the Holidays I actually have a vacation home near the Coyotes on Meadow Lake which is the first street when you turn on Tim Foster by the church and new police headquarters. I seen your truck when I walk my dogs and my kids around the neighborhoods haha . Hope you have a Merry Christmas . As someone who does BBQ in Austin I’ll give you a recommendation to try next time you have some oak in the smoker . Basically the best side in the world in my humble opinion to make for a Christmas dish is oak smoked scalloped potatoes! Make them in deep foil pan slice the potatoes in a mandolin very thin rinse in water and pad dry and on the bottom of the pan run with butter then layer the potatoes evenly in the pan . In between each layer put heavy cream to barley cover the potatoes some white cheddar and Parmesan cheese but the good expensive parmesan not the powder then season with black pepper ,garlic and onion powered . The cheese has a lot of salt to go east if your going to add any at all. After making several
Layers till it fills to the top wrap it in foil and smoke it for 20 min at 350 and then remove the foil and put back on the smoker for another 20 min or till tender all the way through ti the bottom . Just make sure it doesn’t burn on top . I’m telling you if your family likes smoked foods and potatoes they will always want these . Cheers man .
Always Looks Great Joe ! 🙂🙂🙂👍👍👍💯💯💯
Joe, when you come to the Dallas area, can we meet at Tender Smokehouse in Celina? I want you to try their Jalapeno Cheese Sausage, best I have had so far.
That brisket wiggled like a juicy booty when you unwrapped it. Ooooof
Great cook Joe! I have a kong and have always smoked my briskets fat side up. I'm guessing you are going fat cap down to protect the meat side since the fire is directly below it? I have had a couple briskets get hard on the bottom before but started putting a water pan below it and that seemed to have helped.
Best bark I’ve seen on a kamado grill. Nicely done dude!
I was at the bank yesterday waiting to make a deposit. And I saw your truck behind me..(nice trk) saw your logo of you tube on the side of your truck and looked it up, man after seeing one of your videos I immediately subscribed! Your food looks amazing and as a fan of smoking brisket myself. I really liked seeing your videos..awesome! Continue brother and god bless..will keep watching..
Savage brisket!! I just ordered a case of your gloves!! Thanks for the discount!
Can the fat be frozen to render later?
Man i just got so hungry. The meat looks very tasty and tender. Great job. 👍
You feel smoke flavor is more with kamado or pellet using pellet tubes as well?
I have the same grill/smoker but it was from a different company called Pit Boss. I really enjoy it because you burn your charcoal an hour before you put the meat on. The walls radiate the heat for hours at the same temperature. I also use a clay smoking diffuse after putting in my smoking wood. Just adjust the top vent to control the heat and use a remote thermometer to keep track of the temp.
Awesome Job, Joe! Thanks 😊
Nice to meet you today. The food was awesome, as I knew it would be. Thanks Joe!
Joe have you ever used thyme or rosemary on your briskets and if you have how did it turn out? I'm thinking and putting some fresh thyme and rosemary in butter and put over the top when I wrap.good idea or bad?
That brisket looks so good brother.
Gross. Burnt meat. He can't grill.
Great results Joe 👏
During the whole cooking time, did you add more coal or woods to the grill? Or just one time at the beginning and it hold the temp on?
looks great! try some fogo and/or rockwood charcoal. JD isn't bad, i used for a while, but it has an acrid bitter taste sometimes due to the axebreaker wood. rockwood/fogo is usually oak. a bit cleaner flavor IMO
I live in an area where there is NO BBQ within a 9 hour drive. This is killin' me, I'm seriously going to have to stop watching your videos, so mouthwatering it's maddening!! LOL Love the video as always and yes I'll keep watching, but dayum, ya killin' me, just killin' me.
Looked amazing Joe. Thanks for the video
Not going to lie…that looks damned good
Great looking brisket right there. 🍻
Great video! Did you have to flip your brisket over during the cook? i sometimes find my brisket gets crusty at the bottom on the kamado joe.
I didn’t know Grilla made a kamado. I clicked your link and the price is amazing. I wonder how their quality compares to Kamado Joe.
Looks absolutely delicious!
how do u know how much coal to put to achieve that low temp
Gotta tell you Joe, I love videos where the meat is wrapped in butcher paper. The unwrapping sounds remind me of an old fashioned present wrapped in brown paper. Thick and loud; it is as if you are unwrapping a gift when you take that meat out. Oh I love it.
Joe!!! Great topic, I thought that my Kamado Joe would never see a Brisket. Thanks for showing me that I don't need the backyard to keep a monster offset – you've set the bar sir
Great video!
One of the best feelings and unwrapping a brisket and seeing the finish product! It’s an amazing feeling!