Texas Style Brisket on the Big Joe | Big Joe Backyard BBQ

[@redsix2225]

Good stuff. Appreciate a different approach to brisket.

[@charleswbasden6037]

Did you not have to refuel the Joe? Can you manage to put in enough charcoal to last 14 hours? If so, did you start the fire on one side (assuming a split charcoal basket) letting side one ultimately fire up side 2?

[@leslieslay3983]

My KJ classic will last for well over 12 hours with a full load of charcoal. It's very efficient. I have 3 of them.

[@embersonlybbq1]

Didn’t need to refuel, the KJ large lump charcoal and grills are incredibly efficient. Started fire in the center and still had over half the charcoal unlit by the end of the cook. I’ve done over 20 hours on a single cook without adding charcoal.

[@charleswbasden6037]

@@leslieslay3983 I have one too (classic II), and use lump charcoal (commenting back to @embersonlybbq1 as well), but have still had it run low on fuel when slow smoking ribs. I guess I would have to put in a lot more to get a 12+ hour cook done. Thanks.

[@ryanbrill6503]

Brother u got a lot to learn u murdered the trimming and slicing,, no overnight setting, no water pan, no wrapping, choice brisket is fine. Here in south texas on my big Joe which I ve had for 5 years.

[@klink6002]

Fine job! Central Texas approved!

[@adimperial]

Indirect cooking? Deflector plates? Or does the water pan serve that purpose?

[@embersonlybbq1]

Yes, indirect with deflector plates. Water pan sits on top of the plates. Cheers.

[@williamwilson2624]

That's a good looking brisket. Great video!

[@jimbartosek4107]

How do you keep the flat from over cooking while waiting for point to be done??

[@embersonlybbq1]

Running it at lower temp 225-235 helps. Get a more uniform cook on the whole piece. Flat turned out very tender.

[@craigmellott6339]

No, I'm confused. I thought smokingDad BBQ has debunked using a water pan in a KJ.

[@danielmcgarry8052]

Looks tasty, but it needs burnt ends!

[@nickp3772]

Seeing this on KJ’s email and site makes me sad. So many things done non-traditional in this. Especially with a wagyu brisket. Thumbs down

[@Crolation]

Sorry, that brisket is dry AF.

[@michaelflores4493]

You might as well chop that Brisket up, you just cooked it too much. I can make a Choice Brisket just as juicy as a Wagu. You just have to know how to cook it. Yes I have a Kamado Joe, but I cook All my Briskets on My Pitmaker Vault.

[@katreimatem5544]

Lok like very dray! Not jusy! Ok!