How to Smoke Brisket in a Kamado Smoker for Beginners

Have you ever SMOKED BRISKET in a Kamado Smoker? I'll show you how.
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We'll be using the Char-Griller Akorn Kamado today to make some smoked brisket. We'll go through the whole process from start to finish so you can make smoked brisket from home yourself. We'll cover off the cooking process, BBQ setup and everything else!
Thanks for watching and enjoy the video.
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code KZbin10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
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The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#brisket #kamado #lownslowbasics

[@LownSlowBasics]

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[@RXT35Y]

By far my favorite videos. Straight to the point and not over complicated 👍👍

[@andrewnguyen8838]

Would love more Kamado content on your channel!

[@adamshields8946]

Cheers for for the video mate. Been really looking forward to this and as always, you didn’t disappoint. Love your work as always

[@chrisberry3146]

Nice video ! That looked excellent

[@cedricmikhaildumaup9320]

Great video! I’ll be makin a brisket this Sunday for Mother’s Day. Learned a ton of ya! 👍🏽

[@hannjessie2119]

Thanks for the video mate. Bloody good tip around vents and closing them down to stabilise slowly to desired temp. 👌🏾

[@LownSlowBasics]

No worries at all 🔥

[@dinozoff44]

Never use to wrap in the akorn but have the last couple of times in butcher paper and it is slightly better. Don’t like alfoil as I feel it steams it to much. Also I find I don’t stall when I don’t use a water pan and there doesn’t seem to be any difference in finished product so I stopped using the water pan in the Akorn. I know it feels like cheating but chuck a Smartfire on the Akorn and it’s a brilliant pairing. Consistently turn out 7-8kg brisket in 12hrs And you can set and forget.

[@bloodrunspoo69]

Hey mate just wondering how much bigger you consider the Kama do then the kettle iv got a small kettle atm and want to upsize and I like the look of the kamadoi is it much bigger then the Weber kettle and does it hold temp as well

[@anhhuannguyen2212]

hey mate great video. Seems like most things I read say to use lump charcoal instead of briquettes for kamado. What are your thoughts on lump charcoal vs briquettes?

[@koul_2482]

Which temperature reading is more accurate after the grill is brought up to temp. I notice your probe said 280 and grill said 250. What temperature were you aim for in the grill?

[@lieutenant-llama6950]

Can you do a brisket on the akorn junior? I've botched a couple already. Got the heat stone thing now so hoping that helps.

[@ceebs83]

I've seen these BBQs at Bunnings are they any good? Would be great if you could do a review!

[@UnitBeerMonsta]

How do you go pips va lump for low n slow?

[@hugh50935]

Awesome video! Was there a reason you add butter + stock here but not when you used the Weber in the other video?

[@LownSlowBasics]

Just for something different. Lots of techniques work

[@tamstarella]

How long did u leave it sliced in the Akorn before serving? would it be better to leave it unsliced until serving? how long did u keep in the esky? sorry for all questions - just got my Akorn last night and hoping to break it in over the easter break. cheers!

[@LownSlowBasics]

Definitely better to leave unsliced, kept it in there for an hour from memory. This cook was a long time ago now :)

[@waynemountford9656]

Hi I watch your videos all the time tough question and don’t back out if you had to pick between the Webber master touch and the Kamado what would you pick?

[@LownSlowBasics]

Both are great units, the kamado is a bit more versatile straight out the box :)

[@harrymadeley1706]

Great video still getting into my brisket cooking. All in how long would a cook like this take? great vid!

[@LownSlowBasics]

Thanks so much! From memory 7-8 hours

[@harrymadeley1706]

@@LownSlowBasics Awesome! Out of curisity if I was to do a 12-hour smoke could that overcook the meat?

[@LownSlowBasics]

@@harrymadeley1706 go to internal temp and probe tenderness. Not time :)

[@aaronblack6366]

Hey question where do you get the olive pip briquettes from ps great video

[@LownSlowBasics]

Hey mate, might pay to message them on Facebook and find their stockists.

[@aaronblack6366]

No worries thanks mate

[@shorty20011]

Would u recommend an akorn bro. I've been looking at a kamodo joe but thinking of starting with an akorn first

[@LownSlowBasics]

Definitely mate! Great value and does a great job

[@shorty20011]

@@LownSlowBasics cheers mate I think ill be buying an ink bird and akorn to get me started bro. Cheers for your help

[@yesitsmario88]

How do you like the Acorn overall? Does it hold temp well? Can you do 15+ hours? What's the biggest brisket that will fit?

[@LownSlowBasics]

Absolutely loved it. Yep you definitely could if you filled the coal basket right up. I reckon you could fit a 7-8kg brisket in easy.

[@yesitsmario88]

@@LownSlowBasics Thanks for the reply, does it hold temp well?

[@LownSlowBasics]

@@yesitsmario88 absolutely. Worked really well for me. You can also get a smartfire attachment which controls via a fan unit too. But honestly once you get used to it and know where to set vents. It sits there all day

[@Ben-mn6zo]

Olive pits! Ha! i get it!

[@LownSlowBasics]

;)

[@mobydickmischeivousadventures]

How long do u usually rest for in esky? Cheers

[@LownSlowBasics]

Usually an hour atleast

[@elvianagariahioe2259]

Hi, I have never done charcoal bbq before. I am just wondering, why do you remove the fat? What will happen if you dont remove the fat? Thank you.

[@LownSlowBasics]

Hi there! You don't remove all the fat, you leave some on to render down and help keep the meat moist :)

[@brewsterly2927]

And to let smoke flavor in.

[@shanewoundedknee9497]

I want to get an akorn but keep reading bad reviews. Rust, bad workmanship etc. Yours holding up pretty good?