How to Smoke a Brisket on the Kamado Joe

[@cricho6293]

Legend Glen! Love your work mate. Beautifully explained. No Yank nonsense. Cheers mate

[@glensaussiebbq4823]

Awesome mate, thanks for the feedback! Cheers!

[@jetsamjetsam]

very clear instructions idk why people cant make it seem this easy

[@glensaussiebbq4823]

@@jetsamjetsam thanks a lot for that mate. Really appreciate it. Cheers!

[@depraved2099]

The bloopers are taking me into my stall with a light heart. Thank you from the US. The bark is beautiful.

[@glensaussiebbq4823]

Hahaha that’s awesome mate! I hope the stall is kind lol. Cheers!

[@theorobinson2347]

came for the brisket, stayed for the bloopers lol

[@stuartenglish78]

Great video mate. Very easy to follow compared to loads of videos out there. I’m doing a 6kg brisket for 12 people for NYE. Your video has taken my stress away. Cheers mate.

[@glensaussiebbq4823]

I hope it all works out for you mate! Cheers and Happy New Year!

[@seamusgallagher4316]

Best looking brisket I've ever seen, bloopers had me in tears, hilarious mate! Well done.

[@glensaussiebbq4823]

Thank you very much Seamus!

[@beaconoflight3225]

Glen was going to be a priest once apon a time... but the heathen wouldn't stop swearing!!! He was kicked out of the seminary school rumor says... lolz...

[@glensaussiebbq4823]

@@beaconoflight3225 hahahaha they wouldn’t even let me in the front door 🤣

[@paulmayall1999]

What a weapon thanks for the blooopers great little laugh at the end

[@glensaussiebbq4823]

Thank you very much mate! Sorry for the late reply. I don’t seem to get all the notifications for some reason. Cheers

[@francisdaly4899]

Fantastic video. I have never used the open vents and when at 80C set them to temp you want. Gonna give it a go. Thanks from Ireland

[@tonyclark2863]

Well I followed your video description on how to cook a brisket today omg amazing never cooked one before on the kamado thanks

[@glensaussiebbq4823]

That’s awesome to hear mate. Congrats on your first brisket cook! Cheers

[@donhashemdh]

Brisket looked amazing. Good to see you’re uploading again.

[@glensaussiebbq4823]

Thanks mate! Yeah this brisket bloody good! Cheers

[@johnwalker8650]

Nice and simple.

[@Slaughter_is_the_best_medicine]

Haha. Cheers bloke. Bloopers were solid

[@oconnoradrian]

Hah, loved the bloopers!

[@glensaussiebbq4823]

Thanks mate!

[@f2m185]

Now we did all of our prep today, because we're going to be up preeeettyy early tomorrow morning put this brisket on. Anddd I intend to get pretty drunk tonight. Hahaha... the primer for any good bbq'ing

[@glensaussiebbq4823]

Hahaha yes that’s spot on mate 🤣

[@highcountryoutdoor]

I loved it.... I laughed my arse off at the end with the "bloopers"... I'm glad I'm not the only "fuck me" flounder... 🤣🤣🤣

[@glensaussiebbq4823]

Hahahaha awesome mate! Glad you liked it. Cheers!

[@danielmotuliki5102]

Lmaooo love the video and the bloopers

[@glensaussiebbq4823]

Cheers for that mate!

[@shoemanque]

The bloopers had me rolling

[@glensaussiebbq4823]

Thank you mate, glad you liked it! Cheerd

[@VikingFireProject]

Perfect video!

[@glensaussiebbq4823]

Thank you very much mate!

[@ZombieBrainz]

Brisket looked amazing I tried once and failed. Really dry. Haven’t gotten the nerve to do it again. Bloopers were amazing. I made some chicken schnitzel yesterday. I was hammering my chicken and my wife yelled “what the hell are you doing?” I replied “I’m beating my meat so you can eat it later”. Cheers mate.

[@glensaussiebbq4823]

Classic!!! 🤣🤣🤣 Thanks mate! Yeah brisket can be a tricky one to get right. I’ve had my share of failures that’s for sure. But I do believe it’s the best way to learn….. although at the time it doesn’t feel that way. Cooking all day and not getting the result you’re after really sucks! Thanks for the comment mate, really appreciate it! Cheers

[@kevindowner766]

You killed it on that brisket cook!

[@glensaussiebbq4823]

Cheers mate! Yeah it was only my second brisket in the KJ3 (I’ve done plenty in my offset) and I was blown away with the result!

[@deanadds223]

That was awsome mate

[@glensaussiebbq4823]

Cheers mate! Appreciate the comment!

[@SchueysBBQ]

Another cracking video mate

[@glensaussiebbq4823]

Thanks mate!

[@kostarz]

Awesome video Glen!

[@glensaussiebbq4823]

Thank you!

[@mrremedialmassage]

Sensation bud. Keep these cooks going 🍻

[@glensaussiebbq4823]

Thank you mate, cheers!

[@antonyclarke2740]

Offset smoker converted to Kamado Joe Big Joe III best decision ever however always have sous vide my brisket for 48 hours then 6 hours on smoker .... mind blowing

[@glensaussiebbq4823]

Wow, I’ve never gone down the sous vide route but a sous vide brisket!?!? That may be something that could talk me into one! Yeah, offset KJ 3…. I love my offset but you just can’t beat the KJ3 over all.

[@krispycrittersonthegrill3611]

Sensasonal mate great cook and at a university level mate, keep the good content coming.

[@glensaussiebbq4823]

Thank you very much brother!!

[@DickoWA2010]

Nice wobbly brisket there mate

[@glensaussiebbq4823]

Thanks! How did your pork go mate?

[@gerdsfargen6687]

When Glen makes brisket, you know it's gotta be fkn awesome! At the GABba.

[@glensaussiebbq4823]

Hahaha thank you very much mate!!! Cheers GABba!!

[@johncspine2787]

Well..what works, works, but…I was raised in Texas, and some issues..putting a coating of oil over the meat after you trim fat off is an invitation to the smoke not getting a good absorption, or so says the common wisdom. It’s also more common to leave 1/4 inch of the fat cap on the meat to help render slowly over the brisket..the double baffle system on the Kamado seems to be a good solution to being able to do the usual fat cap up while roasting. An overnight dry rub can also help too..

[@glensaussiebbq4823]

Absolutely mate. This is one of many brisket videos I’ve done in the past. It’s nice to showcase different ways of doing the same protein. I state in this video that it’s a good idea to leave a good 1/4 inch fat on your flat, especially if you’re a beginner. You may have skipped past that bit, but that information is there. Cheers!

[@seekingGODs-YHWHsTruth144K]

Thank you for the video what was the total cook time if you don't mind me asking

[@glensaussiebbq4823]

It was around 12 hours mate.

[@seekingGODs-YHWHsTruth144K]

@@glensaussiebbq4823 thank you sir it looked delicious 💯

[@paulthomas3782]

Mouth watering good thanks for sharing

[@glensaussiebbq4823]

Thank you for commenting!! Cheers

[@benphillips8321]

Mate great videos all round. Inspired me to get a Kamado. First question is - when you say wrap it on towels, what do you mean?

[@glensaussiebbq4823]

Hey mate, thanks! Just wrap the towel around your brisket a few times. It just helps keep it warm. This helps if the brisket is ready too early and you need to give it a long rest.

[@benphillips8321]

@glensaussiebbq4823 so you wrap in paper, then wrap a normal towel around it and let it rest.

[@glensaussiebbq4823]

@@benphillips8321 that’s right mate. Pick a couple towels that the wife doesn’t like and make them your meat towels. They will never smell the same again. Edit: and in the esky.

[@zachsingleton725]

Hey mate just wandering what you use to spritz??!! Beef broth? Cheers

[@glensaussiebbq4823]

Hey mate, this cook I just used water. I’ve used beef broth is the past. You can pretty much use what ever you like. Beef broth does tend to clog the nozzle though. I’ve got another spray bottle from a hardware store that’s meant for gardening. That one doesn’t have any problems.

[@zachsingleton725]

@@glensaussiebbq4823 legend. Thank you 💪🏼🥃

[@glensaussiebbq4823]

@@zachsingleton725 no worries 👊

[@timbuschmann5840]

Hey Glen, Where do you find these monster briskets? All i can find in Melbourne locally is tiny little 1 kg flats

[@glensaussiebbq4823]

Hi mate, this was from a local butcher near me up in QLD. Sorry I can’t help you with that area unfortunately. Thanks for watching!

[@willskijza80]

Plenty of real butchers selling whole or half briskets around, only coles and old school butchers (with no low and slow cuts) are selling 1kg briskets. Look up the Meat Inn Place (Lilydale) or Kelly Meats (Cranbourne). Theres also the Que Club, and good old CostCo who sell massive whole packer briskets.

[@timbuschmann5840]

@@willskijza80 Brilliant thank you! I'm around the corner from both Lilydale and the Costco in Ringwood. I'll give them a go (when I'm actually allowed to drive there).

[@willskijza80]

@@timbuschmann5840 nice 👍 although meat inn does deliveries too 😁😁😁 they’re my favourite butcher, so many options with various briskets. Often have wagyu on special too

[@5214428]

Did u rest it for a period before wrapping in a towel and putting in an esky? Thanks for the content

[@glensaussiebbq4823]

Hey mate, no I didn’t. But It is something that I’ve started doing. If you’re wrapping in foil I would definitely recommend it as it really holds that heat in. Even worth while making a little tear in the foil to let some of that heat out. But no I didn’t in this cook using the paper.

[@iamgroot1148]

Perfect bud. What do you spritz with mate? Cheers

[@ArkhamSith]

I'd guess apple cider vinegar.

[@iamgroot1148]

@@ArkhamSith could be a mixture of whale semen and chuck Norris tears…

[@glensaussiebbq4823]

🤣🤣🤣🤣🤣

[@glensaussiebbq4823]

Only just seen this mate 🤣 I was all out of whale semen 🤣🤣🤣 I usually just spritz with water on beef mate. I use to do a beef broth mix.

[@benphillips8321]

So for smaller brisket is it lower temps for the same amount of time or same temps for shorter time?

[@glensaussiebbq4823]

I personally don’t go lower then 125c on any low n slow. Smaller cuts can still take a similar length of time.

[@stephenashe2160]

I subbed when I seen the scotch. Good pour. What part Aus you live in? Gday from Perth!

[@glensaussiebbq4823]

Cheers mate! I’m up in Queensland, how’s life down there mate?

[@stephenashe2160]

@@glensaussiebbq4823 Pretty good if you don’t watch the news mate! Was weighing up pros and cons about getting the komado Joe. Came across your channel and it looks the goods. Pretty expensive though. I just got a masterbuilt gravity charcoal. Telling the missus I’m getting another is gonna be a fight for the new year I reckon. Have a great Christmas mate

[@glensaussiebbq4823]

@@stephenashe2160 yeah stuff the news mate. Yeah not cheap but F#%k me they can do everything. And I mean everything. I want to try and get a suckling pig in there and some point. Just have to work out if I can fit the thing in.

[@MiLordTony]

love it!

[@glensaussiebbq4823]

Thanks!!

[@The_Bearded_Dan]

looks great. how long did it take overall?

[@glensaussiebbq4823]

Hey mate, around 12 hours from memory. Cheers

[@The_Bearded_Dan]

@@glensaussiebbq4823 thank you!

[@edwardprokopchuk3264]

I don’t know if it’s the camera quality, but that’s one of the best briskets I’ve seen on KZbin!!!

[@glensaussiebbq4823]

@@edwardprokopchuk3264 wow than you very much mate! I really appreciate that! Cheers

[@ArkhamSith]

Top Video Glen. Keep up the great work. Quick question. How long (roughly) did it take the brisket to go from 74c to 93c when it was wrapped? I'm guessing about 2 hours or so?

[@glensaussiebbq4823]

Thanks mate, yeah it can take a few hours depending on the brisket. Cheers!

[@JeffWilhems]

Nice job on the brisket mate. What are all those temps in F?

[@glensaussiebbq4823]

Sorry mate, I’d have to rewatch it to remember the temps of this cook. Just google “Fahrenheit to Celsius” cheers.

[@shanehearne5259]

Brisket looks awesome ,I’ve tried a couple and I’ve wrapped them and put them in a esky as soon as they have been tender but after resting they come out a little bit dry do you rest yours open for a while and let the temperature come down before wrapping and putting in the esky

[@glensaussiebbq4823]

Hey mate, are you wrapping in foil or paper?

[@lancefisher2601]

Hey Glen. Awesome video! Imm from Brisbane south side. Where do you get your brisket from?

[@glensaussiebbq4823]

Hey mate, I’ve got a few places I frequent. Two Butchers at Orion, Super IGA at Mt Cotton and Costco. From memory this was a Wanderer brisket so I would have got it from Super IGA.

[@MrJoshcc600]

Isn't wrapping unnecessary on a Komodo? The things a big steam oven already. Mines always dripping wet inside from the retained moisture

[@MrJoshcc600]

You won me over with the bloopers. Holy f

[@glensaussiebbq4823]

And that’s the best thing mate. It’s always fun to row your own boat. I like to Mix it up and try different things. I’ve wrapped in foil, paper, boat, no trim, trim no wrap. But yeah, KJ is a moist fu ker that’s for sure. Cheers.

[@wuorson5111]

the real content comes at 6:38

[@glensaussiebbq4823]

Hahahaha cheers mate!

[@kaminasego]

How long did this take?

[@glensaussiebbq4823]

Around 12 hours from memory mate

[@johnkenson1699]

Hell yeah brother!

[@glensaussiebbq4823]

Thank you mate!

[@CarlosFuentes.]

How long did it take you overall? 6-8 hours ?

[@glensaussiebbq4823]

Around 12 hours mate

[@adamli7168]

a spg recipe pls without kosher salt 😂😂i got saxa cooking salt 😅

[@andrewlundie5791]

How long was the total cook for this brisket?

[@glensaussiebbq4823]

Hi mate, just over 11 hours plus a 2 hour rest.

[@Elthobennik]

haha it looks like you had more to do than drink scotch 😉 nice video!

[@glensaussiebbq4823]

Hahahaha true mate, cheers!!

[@meatmeinthebackyard5823]

Excellent Video! Nicely done! F*#K me LOL!

[@glensaussiebbq4823]

Thanks mate!!

[@chickenwings9117]

Nice Glen. There's a BILLION (billion and one now?) Things to watch about brisket cooking but I like how you've really made it clear that this isn't cracking the hydrogen atom. It's not that hard and we should all give it a try. Thanks for an entertaining and informative look. Agree with the S&P rub no need for anything more fancy and great choice of smoking wood. Hickory or oak I think is king for that cut. One complaint: No whisky? Geez man, it looks like prime weather for a whisky....just sayin'...........

[@glensaussiebbq4823]

Thanks a lot mate! Yeah I was on it big time! If you follow me on FB or Redit, you see the cook the day it happens. My KZbin posts are several weeks later where I do my intro and voice over (for some parts) I was BLIND! 🤣🤣🤣

[@chickenwings9117]

@@glensaussiebbq4823 Hahaha Glad you're enjoying it too. I'm staying away from FB...it's too goofy for me but you could get me on Reddit JUST to see you. I really enjoy your cooks.

[@danieljoy7504]

Looks a ripper!

[@danieljoy7504]

Do often rub your meat in the morning? Or prefer at night? 😆

[@glensaussiebbq4823]

A bit of both works best for me 🤣🤣🤣

[@quincyh7139]

People like to rub meat in the morning 😂😆🤣

[@glensaussiebbq4823]

🤣🤣🤣

[@jayworthington6831]

Fuck yeah! Looks moist as fuck!!

[@glensaussiebbq4823]

Thanks mate! Hope all is well mate! Cheers

[@michaeluzabeaga2003]

Glen for pm

[@glensaussiebbq4823]

LMAO!!!!

[@arronjohnston742]

not bad Glen but way to PG for my liking! very little swearing an no fucking scotch!! what the fuck!! you're slipping mate lift your game! it's almost you've had soy in your diet hahahaha

[@glensaussiebbq4823]

🤣🤣🤣 you know, I was so drunk by the end of this actual cook, I was surprised I was even able to video the slice!!! 🤣🤣🤣 as soon as I videoed that slice, I wrapped the lot back up in the paper and chucked it in the fridge like that. That’s tomorrow’s problem 🤣