Low and Slow Brisket smoked on the Kamado Joe Big Joe 3 using the SloRoller. 18hr overnight Brisket

[@SmokingDadBBQ]

UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - kzbin.info/www/bejne/Z3ylZIOHrpJ3pJY Pulled pork - kzbin.info/www/bejne/hn-yqJZpq8merrc Ribs - kzbin.info/www/bejne/bpCno2p5qc6Frq8 Steak - kzbin.info/www/bejne/hmLOk52XmZyAarc Chicken - kzbin.info/www/bejne/lYrYdmljgt-bfdE

[@jamesconway4252]

Maaaaate - this is quality content. Don't let anyone ever tell you your vids are too detailed! This stuff is so useful for newer KJ owners. Love the depth of info on firebox set up, wood positioning etc etc. Thoroughly vindicated by an amazing looking brisket too...

[@SmokingDadBBQ]

fantastic, thanks for sharing this

[@meangene8437]

I'm in texas, cooked hundreds of brisket. At Franklin's (the gold standard) they use kosher salt and coarse black pepper only at 275 smoked in post oak. They are cooking 110 of them a day so speed is a little important. It all depends on how much smoke you want and how much bark you want. Me personally I like a denser bark, so cooking at 225 to 250 with salt and pepper and post oak is the best brisket on earth. If I want to cook Burned ends the I separate the flat from the point so I get good bark and seasoning on all sides on both slabs of meat.

[@SmokingDadBBQ]

100% this 👆. Got me dreaming about burnt ends now

[@meangene8437]

They are delish, MEAT CANDY. Most in texas never had em, but I make them sometimes for company of our church parties, they dont last long. KEEP UP THE GOOD WORK I LOVE YOUR CHANNEL. I have a joe classic, wish I could afford the big one.

[@SmokingDadBBQ]

Mean Gene thanks so much

[@SKamphoff]

I am from Germany. There are great videos you did make. I thank you, that you screen the temperature in Celsius. This helps a lot to understand it better.

[@SmokingDadBBQ]

Glad you like them!

[@georgewallace6892]

Man, I'm dying to cook it, I have a Kamado Joe Pellet smoker pre - ordered, But since I could not wait for it in the meanwhile I bought myself a Big Joe as well! My wife wasn't happy but when I'm gonna cook this recipe for her I'm sure she'll change her mind!

[@SmokingDadBBQ]

hahah congratulations ... for sure this will seal the deal with the Mrs lol 😂

[@myclk63amg]

I dont think we can even preorder the KJ pellets in the USA Yet. we have bigger problems hahahah.!!!! LUCKY You.. i have a feeling you will love you BJ more than the pellet, the pellet looks amazing but i think takes away all the fun and the accessories the Classic and the BJ will give you..

[@Speedfreely]

I just ordered my Big Joe and it will be here in about a week. Very excited and thanks for all these great videos!

[@SmokingDadBBQ]

Hope you're enjoying the Big Joe!

[@timscott8124]

Just wanted to say thanks for all your great videos, they've been invaluable whilst learning how to use my Big Green Egg! It's my first attempt at a brisket this weekend, it's just been delivered weighing in at 18lbs! Feeling a little intimidated, but up for the challenge!

[@SmokingDadBBQ]

Glad to help! you’ve got this

[@amything]

So glad you have proper audio now, makes such a huge difference :)

[@SmokingDadBBQ]

thanks. although the wind just knocked over my gear and it broke. need a replacement before the weekend so we don’t go backwards lol

[@WhiteThunderBBQ]

I like the aggressive trim - people tend to leave waaaay too much fat on their briskets. Brisket is on point James!

[@SmokingDadBBQ]

thanks so much

[@julesbling1]

Perfect timing on this video! I have been binging on your content ahead of my first brisket cook. I feel prepared (in theory)! Thanks James!

[@SmokingDadBBQ]

You got this! Enjoy the first brisket

[@QuaySmith]

Same here!! Thanks for the help!

[@madbassist2004]

How did it go?

[@alexanderlorenz8696]

Best instructions video for a brisket. Particularly love the Celsius labels during the video for European watchers. If you could do this in all your videos it would safe a lot of hassle to translate back the Fahrenheit number …

[@thebeatagp]

This channels needs more subs! Great video for a newbie like me.

[@SmokingDadBBQ]

I appreciate that! thanks so much

[@GuitarsAndSynths]

@@SmokingDadBBQ plus that leather apron is so cool and what the metal band Rammstein guy wears.

[@TheSillyKitchenwithSylvia]

Back with another beautiful shirt!! Looks worth the 18 hr wait!! WoWeeee!

[@SmokingDadBBQ]

hahaha the shirts make the food taste better 😂

[@stuartcrabbe9854]

All that was missing was sangria by the pool 😁🍹🍹🍹

[@tjkokaliares]

Stumbled upon your channel after picking up a Kamado Joe Classic. Super informative and entertaining! Keep it up!

[@SmokingDadBBQ]

Awesome! Thank you!

[@jasons5726]

Just recently found your channel. I was so impressed that I subscribed half way through the first video we watched. My wife and I really enjoy all your videos, and the recipes look awesome! Keep up the great work!

[@SmokingDadBBQ]

Wow, thank you. much appreciated

[@kerimalpkarahan5211]

Amazing video. Love how you go in depth and give reasoning behind what you do

[@SmokingDadBBQ]

I appreciate that! Glad to hear that helps... let me know if it eventually gets to long lol

[@AiaisCorner]

i really enjoyed watching this video.The outcome looks so delicious.

[@SmokingDadBBQ]

Thank you so much

[@adamrwiener]

Thanks for this VERY helpful video. It was my first Big Joe 3 long and slow cook and I did for Christmas dinner! Risky! Made a few changes which worked out great. On the grill at 1130pm Xmas eve but opted for a lower temp overnight (205-210) and then cranked it up to 250 for a few hours, and finished final hour at 285. FTC included parchment paper between towel and foil (will repeat that for sure). SUPER tender and juicy with rave reviews from dinner guests. Oh, and the smoke ring was incredible (cherry wood)!

[@SmokingDadBBQ]

fantastic

[@BartlowsBBQ]

Great looking brisket on the BJ3. I imagine your neighbors love coming over to eat BBQ!

[@SmokingDadBBQ]

You got that right! Thanks so much Scott

[@Gquebbqco]

Looks good to me! Slow, Hot 275 - Its all good!Excellent explanations!

[@SmokingDadBBQ]

Awesome, thank you!

[@kappatvating]

I loved this video. Thanks for updated links to products. Definitely want to support a great channel when I get back home.

[@SmokingDadBBQ]

Yay! Thank you Steven

[@mclark2330]

All I can say is WOW!!!!

[@SmokingDadBBQ]

thanks Michael

[@patrickfabrie1573]

Gone try this next Sunday for mother’s day, first brisket for me 😬

[@SmokingDadBBQ]

enjoy

[@MaddieandKiki]

Great job James! We learned the towel lesson as well, our very first brisket destroyed a towel of ours a couple years ago. From that day forth, it has been known as our brisket towel! The smoke ring on your brisket is dreamy, so impressive! What an awesome cook!

[@SmokingDadBBQ]

haha glad I am not alone. thanks so much

[@Helo9797]

Love the diversity of Kamados you have. Just ordered my joe jr recently and can’t wait till it gets here. Keep up the great work.

[@SmokingDadBBQ]

Awesome! Thank you!

[@timnelson9545]

Great video - especially with all the tips and Meater readings etc. Waiting for my first KJ to arrive (BJ3) and cannot wait to try Brisket! Keep the videos coming!!

[@SmokingDadBBQ]

Thanks so much and congratulations Tim

[@johnbatson5712]

That looks great! Another winner, James.

[@SmokingDadBBQ]

Thanks 👍. much appreciated John

[@SmokingDadBBQ]

Must watch KJ videos: KJ 101 (start here) - kzbin.info/www/bejne/rmTRp56totyofNk Top 10 KJ beginner mistakes - kzbin.info/www/bejne/nZXGkoKghtmSf5I Dome alignment issue? - kzbin.info/www/bejne/p4iwZ6B8oMuho6s Top 5 KJ maintenance tips - kzbin.info/www/bejne/naHLhoR8jJuof9E Don’t buy these accessories - kzbin.info/www/bejne/hYPGk6Jsm7l7o80 Smoke wood secret - kzbin.info/www/bejne/aKLXeaV8n7yMZ7c First 5 cooks for a new owner - kzbin.info/www/bejne/gHKbZY2sjrFnbbs

[@sreihart]

Great video James! I SO want to do a brisket but I'm too afraid yet. I'm still having trouble maintaining a low temp for low & slow cooking. I just can't seem to get it stable, but I'll keep watching and keep learning. Thank you for the time and patience you have teaching us your processes!

[@SmokingDadBBQ]

You can do it! try limiting the variables and you will 100% get it. for anything under 350 I use the same two finger bottom vent setting and just adjust the top vent

[@60secondsofsanity99]

Awesome video! Got my KJ Big Joe 3 in last night! Headed to put it together now... Can't wait to start cooking! (But I think I'll start with burgers for my first cook... real courageous, I know! LOL)

[@SmokingDadBBQ]

haha burgers are a fantastic start. enjoy

[@brianbelliveau5551]

Just saw your video on the brisket can't wait to try on my classic joe but I definitely need some big block charcoal I have some green egg brand and it's small but it works for now

[@SmokingDadBBQ]

i like it but find it sparks more. for the money, hard to beat big block

[@mikegilbert6967]

I have watched your channel grow and want to commend you for doing a great job. I follow quite a few channels and most don't spend the time on set up. I am a new owner of a classic big joe and appreciate the tutorials. At this point everyone at work and my fellow soldiers in the Kentucky National Guard think I'm a total lunatic..LOL

[@SmokingDadBBQ]

thanks so much Michael. I am not a chef so I will leave the advanced cooking classes to the others ... but after lots of learning moments I can make a Kamado sing so that’s what I try to focus on. glad this is useful, let me know if it’s too much

[@talezfromthedashcam3138]

I did a brisket 2 years ago. Make sure you got enuff charcoal. 9 hour cook. IT was was awesome.

[@SmokingDadBBQ]

love brisket

[@ComparisonCooking]

That squeeze is juicyyyyyyy Brisket turned out great!

[@SmokingDadBBQ]

thanks so much

[@SmokedReb]

Team point over here. Thanks for sharing such a great detailed video.

[@SmokingDadBBQ]

thanks for checking it out

[@tomroeder7348]

Nice work! Brisket is that holy grail for me. Once I get more familiar with my Weber Summit, that's on my agenda for sure.

[@SmokingDadBBQ]

Right on! The summit does a great brisket, I've had one a few times

[@jeffandmarylutz8761]

James, absolutely love your videos! I debate taking out that hard fat between the point and the flat and after watching this I have decided it is better not to bother trimming out that fat. This was a really great cook! And, love your shirts! I'm a point type of guy anyway you slice brisket! Especially burnt ends!

[@SmokingDadBBQ]

Thanks so much.... doesn't get any better than burnt ends 100%

[@beers-jackofbbq]

Good looking brisket James! Great cook! Cheers!

[@SmokingDadBBQ]

thanks Craig

[@Bo2007uk]

Awesome vid! Also, that’s some tan line from your watch man!

[@SmokingDadBBQ]

hahaha its quite the stripe

[@ManCaveMeals]

The Big Joe gives you some fun advantages when it comes to small/hot fires with maximum airflow.

[@SmokingDadBBQ]

I'm having a blast learning all the unique differences and opportunities afforded by the extra space in the Big Joe

[@jmdelira87]

I’ve been binging on your videos for the last several weeks. Always wanted a Kamado. For my anniversary my wife came home with a Louisiana Black Label. Can’t get good enough smoke for my style. So talked to her and returned it to get the KJ3. Thanks for the inspiration. I wanted to reach you here with a little bit of constructive criticism, if I may. I’ve noticed that all of your videos are long. Makes it harder to binge. Generally speaking, I skip at a minimum the first 3 minutes of every video and don’t necessarily miss any substance. I think you can really clean these videos up A LOT by sticking to the point. For example, this video here, I’m at the 8 minute mark and you’re barely getting to the trimming part. Just saying that there is so much to trim and still deliver the quality substance you’re aiming to deliver. Obviously just an opinion. Glad I stumbled on your channel.

[@SmokingDadBBQ]

thanks for the feedback Manny

[@meatthecookk.2227]

Great video and agree 275 works for me but have done 250 just seems to take longer with not much better results. I like how you set up the cooker for this smoke and certainly looks like you got the results you needed.

[@SmokingDadBBQ]

Thanks so much Matt. I am not sure there was any benefit other than the longer time worked for an overnight cook lol

[@andromedazoowitski5903]

James, my good man - you really are the Willy Wonka of BBQ. If only you could create Taste-O-Vision!!! Thanks again. Looks bloody amazing.

[@SmokingDadBBQ]

hahaha oh man we would be on to something if we could pull that off lol 😂

[@thehuntinguy]

Embers living brought me to your channel. I’ve been looking for something with a rotisserie ability and have been considering a gasser Napoleon or kamado joe for this. Found the video they did on kamado joe a few days ago and you were mentioned. I’ve been watching a few of your videos and like what I see. Keep it up!

[@SmokingDadBBQ]

Awesome! Thank you!

[@DevinzYT]

Looks amazing! Keep those BJ3 videos coming!

[@SmokingDadBBQ]

Thanks! Will do!

[@normanc5371]

Good video. I struggle with is a clean fire. A brisket cook seems to take me almost 3 hours to get a clean smoke. I do not however open my vents all the way as you did. I will try that next time.

[@SmokingDadBBQ]

You can do it!

[@mattstanley8498]

looks great mate. keep them coming!

[@SmokingDadBBQ]

Thanks so much Matt... are you a point or a flat person?

[@mattstanley8498]

@@SmokingDadBBQ Definitely a point guy. I live in Dubai and have a WSM, but watching your videos has encouraged me to get a KJ. I think I'll wait for it to cool down from the 127deg F it is here today though before I purchase. Some would call that medium rare !

[@44signman]

Nervous but excited to try a brisket! Big investment time wise and not a cheap piece of meat either. One day very soon!

[@SmokingDadBBQ]

Its not as daunting as i made it out to be the first few times I cooked one lol. Having a strategy ahead of time is probably the easiest thing to help reduce stress

[@44signman]

Smoking Dad BBQ awesome! The end goal and product makes it all worth it. Just need to get comfortable with letting the smoker do the work and trust the process

[@alanolivares8711]

Amazing! Great job!

[@SmokingDadBBQ]

Thank you Alan! Cheers!

[@loganlee6174]

Here before 1 Million subs!

[@SmokingDadBBQ]

hahahaha thanks Logan

[@kimpanchavinin5421]

Love your videos! Def my fav KJ ones out there. What editing software are you using?

[@SmokingDadBBQ]

thanks so much. I am using iMovie on a Mac

[@weswhatscookin6808]

NICE BRISKET!!

[@SmokingDadBBQ]

Thanks 👍

[@anthonyharrison8584]

As a newbie to the Kamado, am finding your videos an amazing source of information, cheers. Oh, and you have some serious shirts 👍👍

[@SmokingDadBBQ]

Awesome, thank you!

[@netanelhaim2892]

Hi James, I bought the classic 3 (mostly because of you) last week and followed your recipe for the brisket and the spatched cooked chicken 🐔. They both came out amazing 😋! It is just wonderful binging your videos. By the way, how do you recommend to clean the slowroller?

[@SmokingDadBBQ]

Fantastic! Congratulations on the new Joe. Prevention is the best thing you can do (drip tray), outside of that what I do after I am done cooking is turn the heat up to 400-450f to burn it off. Once there is no more white smoke shut down the grill and its ready to go next time without any grease smoke

[@netanelhaim2892]

@@SmokingDadBBQ tnx for the fast respond. Will do.

[@WDXash]

It looked perfect 👌

[@SmokingDadBBQ]

thanks so much

[@ericshipplett3517]

Would you please do a video on the proper installation and use of the SloRoller. Kamado Joe Classic 3 does not give understandable information on this.

[@SmokingDadBBQ]

Eric Shipplett sure thing

[@drphil5987]

Another awesome video! Love the extra data like noting the 20% weight fat trim and typical 20 degree/hr rise after foiling (scientist data junkie myself). Can’t wait to hear more insights on this cook. Questions - Had you not wrapped, how do you think this cook would have proceeded? What about experiences with butcher paper on temp rises, etc.?

[@SmokingDadBBQ]

Thanks so much. I like butcher paper... but I am lazy. And since the next step is to put in a cooler, the paper gets oily and fat soaked and makes a mess of the towel unless you wrap the paper in foil so I sometimes just skip straight to the foil lol. Since I went well past 165 the bark was secure enough to handle the foil with no risk to ruining it. Guessing a brisket outside of the wrap is anyones guess ... I have only been able to come up with a reliable estimate using the foil as the not wrapped variables seem to depend on each cut of meat

[@mitchojb]

Great Video Mate!

[@SmokingDadBBQ]

Thanks! much appreciated

[@ryanbramich6951]

James- excellent video. I love that u were going purely off feel and were not worried about temps well over 210° as I have also found my brisket flats never really get tender until the higher temp range. Q: were u at 250° overnight AND during the wrap? This video inspired me.

[@SmokingDadBBQ]

Thanks Ryan 👍. yes I kept temps at an average of 250. with the dome being open we might have crept to 260 but it was close for the tail end as well

[@SmokingDadBBQ]

Are you team flat or team point? Let me know which you prefer in the comments 👇

[@andromedazoowitski5903]

Honestly - we are team "I don't discriminate" and love it all!! (But if you held a thermo-pen to me - point....) :-)

[@SmokingDadBBQ]

hahah i think thats against the recommended usage procedures for a thermopen lol

[@stephanemontour3842]

For sure on the team point!! I think it s a waste of good meat when people doing burnt ends with the point...🤦🤦

[@markspaak1191]

Team point here!!

[@georgewhittle1246]

I prefer the point on day one, but I prefer the point for next day sandwiches.

[@tommyroberts867]

Looks amazing

[@SmokingDadBBQ]

Thanks so much Tommy

[@andromedazoowitski5903]

James - 1 quick question - I know you've done a heap of videos on what you use (rub, coal, etc etc) - did you do one on knives? As in prepping/cutting the fat, slicing etc etc. Cheers.

[@SmokingDadBBQ]

I haven't yet. Good idea, will add that to my to-do list 😊

[@davidsonralph]

Brisket looks amazing! You might want to consider rotating the point 90 degrees to slice so you are against the grain. I may be wrong since you didn't mention the grain on the flat and point running in opposite directions.

[@SmokingDadBBQ]

Thanks so much.. I must have not showed this, but I cut down the middle and then did slices against the grain on the point as well

[@davidsonralph]

@@SmokingDadBBQ Team Point BTW :)

[@SmokingDadBBQ]

davidsonralph the best

[@jeromepusung1101]

Absolutely love your videos! Best of all... they're made in Canada! 🇨🇦 Question about the FTC method. Do we need to put some ice in the cooler or leave the cooler empty and then place the brisket in?

[@SmokingDadBBQ]

thanks so much. you actually want the cooler to be hot to hold the heat. if anything hot water then drain so it has heat is best

[@ManCaveMeals]

Oh.. and TEAM POINT FTW!

[@SmokingDadBBQ]

Hard to beat... actually.... can't be beat lol

[@Tom28770]

Ordered a KJ3 two months ago and still can’t get info when the back order situation will clear. Watching your videos helps with the anticipation.

[@SmokingDadBBQ]

haha thanks Tom. I hear you, waiting like a kid at Christmas for my classic to arrive as well

[@sreihart]

Another question James, or more like a request. My top vent has quickly accumulated a bunch of black, sticky grease and it makes it hard to set the slider gizmo. How do you go about, and what do you suggest to use to clean this up? I've done about a dozen+ cooks now on my Classic II. You are the Kamado Joe guru in my world!

[@SmokingDadBBQ]

thanks so much. you want to be gentle as an abrasive cleaner will remove the paint. something like 400f can help bake off the grease or you can use mild dish soap and let it soak for a while before using a soft cloth

[@spencersteffens1067]

Love my Meater probe!!

[@SmokingDadBBQ]

Same here, glad you like it too

[@ericschmidt6063]

Thanks for all the great videos! Love the subsections on the time bar now. I recently got a 22.5" Kamado - not a KJ, but am finding much of what you cover to be very helpful. I might even pick up a KJ Jr. after your recent vids on it. I wanted to share that I think you may be missing a feature of the setup of a Meater for a cook. Once you hit Beef or Pork, there's a second choice, which is Steak vs Roast vs Other (timestamp 10:20 on this vid). Once you select Roast, Brisket will pop up as will more common cooking temperatures - same with Pork/Roast/Pork Shoulder. Maybe you already know this and it just doesn't show in the video. Hope that's helpful. Really glad for your careful observations and experience. If you cut St. Louis rib racks in half, how many do you think you could squeezed standing on a rib rack on a KJ jr.?

[@SmokingDadBBQ]

ps will try the rib idea on the Jr

[@JoeyDee86]

Oh wow. I’ve seen this video before, but I never noticed the comment on the rain before. I should see if I can get that cap on my Louisiana Grills kamado…

[@SmokingDadBBQ]

it helps when the skies do open up .... smoke ware is another option if it fits

[@chesterbrown124]

When I get home from the navy I fire up my smoker with oak, add a brisket, crack a beer, turn on ESPN and watch some American football. I've cooked more then 500 briskets, and there ain't no better way then salt, pepper and post oak. Never use a therometer, go by feel and don't buy foreign briskets, only American. And I'll tell u what son, u can't beat a good old brisket cooked the right way.

[@SmokingDadBBQ]

Get yourself some of that fancy snake river farms Waygu Brisket from Boise ... cheers 🍻

[@MasterNate93]

Hey @smokingDaDBBq I just purchased a Kamari big Joe do you think it’s okay to do a low and slow cook with just the heat deflectors I don’t have the money yet to purchase a slow roller

[@stephanemontour3842]

As always , great cook James!! Have you tried wrapping in butcher papers instead of alum foil?? I thought in the beginning you would use Jealous devil charcoal for this cook.

[@SmokingDadBBQ]

Thanks so much, yes it works great but since I waited until later in the cook the bark was set and wouldn't get worse in the foil + its easier to wrap in a towel. Paper the fat soaks through and makes a mess of the towel

[@SmokingDadBBQ]

KJ and JD are my top 2. I bought both and have a good little stockpile of each to burn through so will likely continue to see both bags in upcoming videos.

[@Foxx6699]

Ohh almost 10k subs! How about a lasagne on the kamado? I made one the other day and it was the best lasagne I've ever had.

[@SmokingDadBBQ]

Sounds great! Thats been on my wish list for a while

[@DevinzYT]

@@SmokingDadBBQ strongly suggest trying this one from Allrecipes.com. best lasagna I've ever had. www.allrecipes.com/recipe/23600/worlds-best-lasagna/

[@dapacreative]

Generally team point but if you can get the flat nice and tender, that's hard to beat on a sandwich. Also, curious how long you let the grill come up to temp and what were your vent settings, same as normal?

[@SmokingDadBBQ]

Thanks Daniel. It was about an hour from time of lighting to putting on the meat. I start wide open. Once I am at 200 I close the bottom vent to two fingers width and close the top vent with the vent just between the first and second white line. As the grill comes up to 225-250 I install the rest of the grid and SloRoller and start adjusting the top vent towards the left side of the first line by about 1/4in for big joe

[@ZombieBrainz]

Great video!!! Haven’t been barbe enough to tackle a brisket... might have to do that VERY soon. Thanks! Question: do you make burnt ends?

[@SmokingDadBBQ]

I LOVE burnt ends. maybe we should do that on the next brisket video

[@chunklightbbq]

Love your work!....what camera are you shooting with JC?

[@SmokingDadBBQ]

thanks. iPhone 11 max

[@atomicpunk523]

Great brisket video for sure! Did you notice any difference of not using any broth prior to foiling?

[@SmokingDadBBQ]

I was surprised that I didn’t. but the point was so fatty it pushed out lots of fat which I think served the same purpose

[@gregorystolte2063]

Very informative and well detailed. Regarding the type / size of the brisket I get your comment below about getting better results w/ larger cuts, but what about "Choice" vs "Prime"? Is it worth the xtra $ to get the Prime cut? Thx again for doing these videos!

[@SmokingDadBBQ]

If I was just doing the point end, i wouldn't mind using a nice looking choice grade. For the flat, prime wins 9/10 times so in general when getting a packer I always pick the prime option unless the choice looks equally good with marbling

[@eideticomsales2974]

Great video as always. I've got a SloRollor in my new Kamodo Joe III 18" Classic. What is max size brisket that would fit into the classic? Also curious about those gloves you had on for carving the meat, can you share info on them?

[@SmokingDadBBQ]

Thanks, I use the rib rack to drape long briskets over to make them fit. Just got a 20lbs one in pre trim this way. High heat gloves - amzn.to/33Ijdhk

[@vagrante13]

Did you cook this fat side up or down? It looks like the fat rendered nicely.

[@Dokterpedia]

WOW YUMMY MY NEW FRIEND

[@SmokingDadBBQ]

Thank you 😋

[@phillipbrooks7048]

Happy new years James, looking forward to all your great cooks in 2021! Question for you - when you're doing these types of long cooks, how do you handle white smoke that may come up after your cook has already started? I'm using larger chunks of oak, laid underneath the lump charcoal as you've typically setup, and I wait for the billowing white smoke to die down before putting my brisket on. However later in the cook, the thick smoke seems to come back, when a new chunk lights up. Not sure there's a solution, as even if you add in chunks as you go, you'd hit the same issue, but curious if there's a workaround like ensuring coals are light all the way around all chunks/wood when starting.

[@SmokingDadBBQ]

this is more often fat drippings than new wood igniting. try a drip tray elevated off the heat deflectors to help mitigate this

[@RumandCook]

Great cook, brisket looked on point ;) Do you ever inject beef consume or anything?

[@SmokingDadBBQ]

hahaha love the "point" joke. Well done 👏 I am team no inject from the Jonny Trigs school of BBQ thinking. I don't like the texture, the process, or the flavour as much so maybe just some bad luck with the mixes we used. You?

[@RumandCook]

@@SmokingDadBBQ I couldn't resist that one :) I use beef consume, used to use broth, but a little consume goes a long way. The last couple of have been fast at 350 and results have been great. I haven't ever done one without injecting. I'll have to try. Thanks!

[@SmokingDadBBQ]

Rum and Cook let me know what you think

[@RumandCook]

@@SmokingDadBBQ Will do!

[@49er002]

Great video! One question, when you a bury a large split of wood with Lump and cut off its airflow, do you ever run into issues with dirty smoke and an off putting taste?

[@SmokingDadBBQ]

it does better if that’s broken into 2-3 chunks than a single log

[@anthonylinebaugh7051]

Hey James, Thanks for another informative video! I noticed that your knife was very efficient. Is there a certain knife you like for slicing meat and for trimming the fat pre-cook? Thanks!

[@SmokingDadBBQ]

i've had to work at this one a lot to make it ok for slicing, if it would have come better from the factory i would recommend it... but at $400 i don't think it should arrive with the edge that it did. I am happy with the two dalstrong knives i ordered so far (cleaver and filet) but haven't ordered a slicer or chef yet

[@alexpeaugh2116]

The watch tan line 😂

[@SmokingDadBBQ]

it’s pretty classy 😂

[@jeremyfree2fish586]

James how did this method turn out compared to the hotter cook. I have a bge and my only complaint with it is that the food isn't as smokey as I would like and I suspect its because of poor air flow on longer cooks so ill try with smaller fire and more air flow, when doing that way are you adding charcoal throughout the cook

[@SmokingDadBBQ]

the new double indirect brisket is the way to go. hot clean smoke..... install your convector plate and add a pizza stone with an air gap. allows for hotter convection air, more wood, more smoke without overdoing the bottom. hands down tastier than this temp

[@NASTFOX]

Great channel! Did you Spritz at all during the cook? If not, is this the norm on most low and slow cooks using the KJ? I always do on my other smokers and wondering since it’s a Kamado and heat and humidity is kept inside this is the reason. Thanks

[@SmokingDadBBQ]

it very seldom needs it... if you are going to I would start at 2hrs and based on the shape and or any potential thin / dry spots come up with a plan from there. If it doesn't need it and i am awake to spray i do at 2,3 and 4 hour mark just to help the smoke adhere to the meat

[@toddstein1303]

So I’m curious about spraying the brisket. It seems you spray after 3-4 hours, but didn’t mention that in this video. I love the idea of an overnight cook, but do you worry about the bark being too dry in the am? Love your videos.

[@SmokingDadBBQ]

i've evolved my method a fair bit... this is now my leading method for great results - kzbin.info/www/bejne/ZqOqZp2XiaZ9fpY

[@spirochristopoulos1239]

Hi James, clearly the sloroller is a game changer for low and slow cooks on the BJIII, but my question is on the BJIII when you reverse sear a steak are you still using the sloroller attachment or are you using the ceramic plates like you do on the classics?

[@SmokingDadBBQ]

I only use it for things like a brisket. for steaks my go to is to only use a soapstone as my deflector with the coals banked underneath it. this gets it really hot for a sear and provides good two zone temps

[@JAYEHILLMUSIC]

Good video!!! BUT.... you missed a lot of steps. I didn’t see you light the fire which threw me off. What did you use to light the fire??

[@SmokingDadBBQ]

I used starter cubes and a map torch in this cook

[@philkowalski302]

Hi James. At 12:40 We can see your Meater screen. The purple line is the temp of your brisket, right? What is the green line and why is it so varied? Is this the temp of your smoker? I'm curious as to why it varies so much for such a long cook on the KJ. Cheers!

[@SmokingDadBBQ]

yep the green line is the grill so yes my first overnight low and slow wasn’t the most stable when I set it up like the classic but learned it breaths differently. I can dm you on Instagram last weeks chart for comparison which is a flat line all night based on how I modified my setup and vent positions since first getting the grill

[@philkowalski302]

@@SmokingDadBBQ Thanks for the reply! Do you have a video about how to dial these sorts of things in? Also, what do you think is the cause of all that variation in temperature if the dome is closed the whole time. I'd have thought it would settle around one temp. Thanks again!

[@DavidBooWee]

Just curious on where the top and bottom vents are set at.

[@praetorxyn]

How did you learn that? 😁 Great video. I've never cooked a brisket before (honestly I don't think I have ever even seen a brisket for sale anywhere... maybe Sams Club would have them? I live in a pretty rural area so that's probably the only place around here that might). I did buy a Meater+ and I have mixed feelings about it. I did a bacon-wrapped pork tenderloin on my kettle with it, and while I think it tracked the internal temperature of the meat pretty well, the ambient seemed way off (like 50 degrees or more off, I didn't clip my FireBoard probe on to check it but I'm going by past experience) and th ebiggest problem was it just constantly kept losing connection. That really concerns me, as it's just a Kettle, not even close to a Kamado thickness. I put the little wooden charger a couple of feet away from it, but I was constantly getting notifications that it lost connection. When I took the meat off I forgot to remove the probe when I double wrapped it in heavy duty foil to rest, and it couldn't even get a connection through the foil (though to be fair, I did leave the charger outside when I brought the meat in; bringing the charger in and setting it next to the meat didn't let it connect, so I dunno). I wouldn't call it "wireless" if it can't connect through a thin sheet of metal.

[@SmokingDadBBQ]

hahaha I ruined a good towel... took a long time for that sin to be forgiven lol. The probe works best when inserted north / south (going straight down) as the ambient sensor is more likely to have clearance from the meat which might interfere with your readings if you get too aggressive on the approach angle. Sadly WIFI doesn't like tinfoil... i only use the meater to get me close and then remove it for the wrap and switch to feel. The probe is great for wireless / rotisserie hands down.. after that I like the app for directing my cooks to understand what happened to learn what adjustments I should make in the future. Just editing this video know based on this video

[@GuitarsAndSynths]

Awesome video! I am trying to decide between the Oval Primo USA made Kamado, Big Green Egg and Kamado Joe. But there are no Kamado Joe for sale near me and I'd love to buy American made product.

[@SmokingDadBBQ]

I hear you. I personally prioritize the cooking performance, accessory support and warranty when shopping... I’ve not cooked on a better breathing Kamado than the series three Joe’s which is why I switched over

[@rockmuncher1]

Hi James, I have a question. Could you do 2 big briskets on the big joe? Possibly stacking them with an extra set of racks.

[@SmokingDadBBQ]

thats a great idea, curious how it would go... i know they would fit

[@nnader1]

Hi James, I did multiple brisket on the kamado with good results. Have a question though. Everyone recommends point side to go toward the heat, but I noticed that because it’s the fatty part, it cooks faster than the flat. Flat takes way longer to be butter probe texture. What do you think of putting it on the opposite way, flat toward the heat source(inner part of kamado ). Ever tried that? The problem when u wait for the flat to be cooked, point will be overcooked.

[@SmokingDadBBQ]

it’s a good idea. need to try... I have been using the SloRoller and don’t find as noticeable hot spots so it hasn’t seemed to make as much difference

[@Bballdak44]

You mention that once you wrap the brisket you could see as much as 20 degrees .... (and then you kind of trail off). Are you saying that the internal temperature can increase as much as 20 degrees once you wrap the brisket?

[@SmokingDadBBQ]

yes the brisket can gain up to 20f an hour... so for budgeting purposes at 160 i would plan 2 hours to be at 200f as a rough guide

[@DavidandSuzanne]

Thanks for your vids man. My KJ Classic III should come in November. I'm in Sydney Aus. How long does the probe last on one charge for an overnight cook?

[@SmokingDadBBQ]

Not sure... haven't ever run out of charge lol. Website says it can stretch up to 24 hours