Brisket on the Char-Broil Kamander

This is my second attempt at a brisket on the Kamander. The first go round I wasnt too proud of. This one came out great.
The dry rub I used was Webers Dry Rub and Webers Steak and Chop Seasoning.
I used a combination of oak B&B lump charcoal and Webers Charcoal Briquettes.
The music is by Silent Partner titled "Weekend in the City." it can be found here: • Weekend In The City - ...

[@gwchambers]

I bought this grill at aldi for $160. And was so impressed I bought a second one to keep as a spare. I use it every weekend and my friends with the more expensive kamado grills tell me it tastes the same as the food they do. Good job on the brisket! My first one didn’t turn out real well (I trimmed too much fat off) but am looking forward to doing another.

[@benjismith593]

That rub gave it an interesting color. Looks good!

[@ghostrider729]

U got it NOW!! Nice slice!!😋

[@ghostrider729]

Looks fantastic, you're in the 4 hour range,I'm watching n texting as u gab!!!😄 Cut the DAMN THANG!!😛😋🤪

[@danstevens4307]

Thank you for your insight and video! This is my 1st insulated 'egg-type' cooker and I'm finding the temperature regulation to be a bit trickier than I thought it would be. I too am cooking a brisket, it's Memorial Day 2019. I thought, less exhaust/smoke vent opening in relation to intake opening would induce a more smoky flavor. What I found is that tends to choke out the coals/temperature drops off and the fire will eventually have to be restarted. I am now finding better results if I adjust both vents to the same number setting. I'm trying for 275* and have both vents on 2. Your settings may vary from mine but, 'I recommend' both vents be set the same.

[@ghostrider729]

Oh by the way ..my wife loves that seasoning u turned us onto!! That dry rub is excellent!!😄

[@ghostrider729]

Oh yeah!! You're a pitmaster now!! Hell this vid is a year old!! You've already customized yours!!

[@samhunt9308]

Just a note; A brisket will tell you when it's done by probing tenderness, usually by a toothpick, not a temp probe. The grade of meat you start with is a guideline to know when you start checking. Prime is around 200 to 205 deg, choice and select is anywhere above that. Since you bought your cut from Wallyworld it could be anything, but remember to always use your meat probe in the flat and not the point to be accurate. Heck I've cooked some to over 230 and still a little undercooked. Great video and keep doing what your doing.

[@timsbudgetbbq6711]

Yeah no doubt about it, Wallyworld briskets are hit n miss. But being on a budget I do the best I can when selecting a good one. I cant imagine what people must think while Im sorting through them in the cooler lol. Thanks for the comment sir!

[@ghostrider729]

Watching it again!! U goofy Goober!! It's awesome .I've cooked on mine 2 times now!! I love it. I'm gonna make some vids on my cook too. I have some on my channel using the cheapest grill u can Buy n putting out some excellent food.

[@timsbudgetbbq6711]

I resemble that statement lol. Thats great. I look forward to seeing your work!

[@tacoma_jon]

Looks delicious. An easier way to cut next time is take your knife and slide it between the flat and the point, remove the point from on top of the flat and then slice as normal. 👍🏻👍🏻

[@timsbudgetbbq6711]

It was. I did do that on the last one, and made burnt ends. They turned out great also. My goal here was to show case the juicyness of the cook. Thanks for the input!

[@MrWagtenor]

That brisket looks delicious 😋. I look forward to my first brisket on the Kamander soon. Just out of curiosity, how did the fire go? Did the oak log burn as expected? Keep the videos coming, you make it all look so easy on the Kamander.

[@timsbudgetbbq6711]

The stick burned a little. There was a lot of charcoal left that did not get burned. It is crazy how well this thing heats and cooks. It may be better to cut my pieces into chunks and place them throughout, but I dont know. I dont think Id burn it all. Thanks for the compliment!

[@hunterlawrence7228]

@@timsbudgetbbq6711 I have always mixed fist sized chunks of flavor wood, scattered all throughout the lump charcoal. It consistently works for me.

[@AlpineWarren]

Tim what happened to the previous cook you deleted so we can learn from you? My Kamander arrives Monday!

[@bobbb202]

I'm four cooks into my kamander and I'm pretty impressed so far. Especially on how little charcoal it uses. So what exactly was your time and temp for the cook?

[@timsbudgetbbq6711]

The temp was set at 250 or there about. The time? Until it reached 200 degrees internal. It was a smallish brisket and it did not take long, as briskets go. The first one I cooked dried out so I pulled this one as soon as it reached the temp I was looking for. Im going to say around five or six hours. It surprised me on the length of time and and the quality of the results. It was an awesome cook. Good luck on your cooks and have fun with it!

[@tastysnack1]

What is your impression of the porcelain grates? Have the scratched or chipped? What can you do if they do chip?

[@timsbudgetbbq6711]

I have not had any problems with the coatings on the grill or the inside. Everything is still in tact after a year of cooking three or four times a week on average. For the money, I do not believe you could beat this grill. Mine anyway lol. I cannot attest to the quality of all the grills. Somebody in the factory may have had a bad day or a fight with the wife and their work suffered in a particular shift. But mine is awesome lol.

[@ghostrider729]

NICE!!!!!😁😁😁

[@timsbudgetbbq6711]

Thank you sir!

[@kellyjohnson4180]

First brisket on my kamander was a bust. Having a hard time controlling the temp. If I choke back too much the fire dies.

[@timsbudgetbbq6711]

My first one was bad as well. Dont give up. Each time I do one, it gets better. Watch other videos with people doing a brisket on a traditional kamado and try to work the Kamander in a similar fashion. I hope this helps, thanks for the comment.

[@carlosbatista938]

I just want to buy him a cutting board 🤣

[@paulgrimm7842]

I can’t keep the temps low on mine. I’ll try less Charcoal

[@timsbudgetbbq6711]

I place enough charcoal in the bottom of the pit to cover the grate, pyramiding toward the center. if you put that much charcoal in there, you have way more than needed for the cook, but you can reuse the unburnt coal next time. Place a fire starter in the center next to the grate. Once the starter is lit well, place more coals on top of it. Be sure not to go too high, it will hit the bottom side of the drip pan. Open you bottom vent all the way and wait for the coals in the middle to turn white, 5-15 minutes. reassemble the ring, pan, and grill. Shut the lid and open the top vent all the way. Say you are going for 250 degrees, watch the thermometer. When it get within 100 degrees of your target (150), close both vents to 1 3/4-2. In that area, maybe less, maybe more, is where you will find the low temps. You must start low and build up. To start up and want low is a difficult task. Temp reaction is not instant. Take your time, itll come. at those settiengs I get 225-300. For hours. Sorry this was long, but there isnt a short answer lol. Good luck boss!

[@davidciesielski8251]

@@timsbudgetbbq6711 Hi, put your coal in a pile, put 5 or 6 lit pieces from your chimney ON TOP!!!! Fill your pan with WATER or brine at 150 set your vents to 1.5 and it will be 200 ....Ish

[@ghostrider729]

Hey ,man I got my kamander dialed in!! I've snuffed out some fire a few times!! Had to use a fan n get it going.. also I've had a run off!! But I've figured it out,it's finicky as a woman!! A little adjustment goes a long way!!! Keep on grilling my brother!! I love my kamander,I kinda miss my Weber , only because of the accessories u can use but it's not as good on super long smokes!!! Was my first mistake.. u don't use a kamado like a Weber style. Just saying

[@paulgrimm7842]

How did you keep the temp low at 250 with all that coal? I cut mine back and the fire goes out

[@timsbudgetbbq6711]

I started small. By small I mean not a whole chimney full of lit coal. First I open the vents all the way. Then I use a haystack fire starter and go from there. Once the fire starts, put the grill back together, close the lid, and when the temp gets 100 degrees from you target, start closing off the vents. I use a Maverick grill thermometer to watch my temps at grate level. If it gets too low, Ill open it a bit and watch for a change. Just take your time and feel it out. Also, the amount of coal I put in? It may be just my thinking, I cant prove it lol, But Im trying to cover the entire grate to block off air so the one place that I want fire, or where I start the fire, is what consumes the oxygen. That makes sense in my head lol. IDK if it works, just sounds logical to me lol.

[@ankeviousoliver4472]

That cut needed to be angled more. Didnt quite go agsinst the grain completley.

[@paulgrimm7842]

Found out me temp gauge is wrong ! Sending me a free one

[@ghostrider729]

U know people in China would love what you're trashing!!! Me too, take that clump n melt it down for some good cooking grease!! I know u know!! I've watched this video a bunch..I'm hungry n it looks good!!!🤜🤛

[@danstevens4307]

Thank you for your insight and video! This is my 1st insulated 'egg-type' cooker and I'm finding the temperature regulation to be a bit trickier than I thought it would be. I too am cooking a brisket, it's Memorial Day 2019. I thought, less exhaust/smoke vent opening in relation to intake opening would induce a more smoky flavor. What I found is that tends to choke out the coals/temperature drops off and the fire will eventually have to be restarted. I am now finding better results if I adjust both vents to the same number setting. I'm trying for 275* and have both vents on 2. Your settings may vary from mine but, 'I recommend' both vents be set the same.

[@billyrowe2362]

Thinking about getting this one myself. How do you like it so far? Can you do longer cooks (Brisket/Butts) with one bucket full of coal/lump/wood?