DOUBLE INDIRECT Smoked Brisket (SloRoller + deflectors) My BEST Kamado Joe Brisket yet?

[@extramurous]

Love that you reference @Mad Scientist BBQ. You guys are my top two resources. Community is everything.

[@SmokingDadBBQ]

cheers

[@freedomchaser151]

You need to hit Kamado up for sponsorship, watching your videos has caused me to go today and buy a classic 3 that should arrive in 2 weeks. Your videos are not just entertaining but are an amazing step by step guide to anyone who may feel this form of cooking was previously beyond them. Really appreciate the time and effort you put into these and please don’t stop. Great work and Thankyou from 🇦🇺

[@SmokingDadBBQ]

thanks!

[@Nicolasdu5]

Haha, Yep bought mine after a month of binge watching !!😅

[@alainvadnais1506]

I would like you to occasionally suggest side foods. Sometimes also fruit vegetable recipes... Thank you, I love your videos!

[@SmokingDadBBQ]

thanks

[@guypomerleau6215]

Great video James. I tried it Saturday. I think the game changer is the “butcher paper with the foil boat”. I don’t have a slow roller, so I put the heat deflector at the lowest part, then the “pizza plate” then the grates. I put the fat cap up and cooked at 300 degrees. The brisket was the best I have ever made. The foil boat I think is what saves the underneath of the brisket. And you are right, the higher temperature definitely gives a better tasting smoke flavour. Thanks for the video

[@SmokingDadBBQ]

this is what I love to hear. congrats

[@jasontucker7039]

@@SmokingDadBBQ do you think this method (with pizza stone) would work on KJ Classic 1? Thinking of making spheres from foil to place the plate onto over deflector plates. Gonna try first brisket for the day after Christmas with family. Also, what is the longest you've rested a brisket? I know you did one about 7 hours with the pellet joe, but I didn't know if you've approached the 10 hour mark.

[@SmokingDadBBQ]

@@jasontucker7039 yes the pizza stone works nearly as well so I would do that for series 1 and 2. I have done near 12 in the oven wrapped in butchers paper with tallow at 150f

[@markjagodzinski3646]

Cooked a brisket using your method and it turned out very well. One thing I learned was not to have the slo roller base on when lighting the charcoal. Once light, the base turned into a vortex and was quickly burning through the charcoal. Lesson learned. My 12 lb brisket (trimmed) took 6 hours to reach 200 and was very probe tender. Placed brisket in foil boat at 170. Rested in the oven for 4 hours at keep warm at 150f. Measured 154 internal temperature. The keep warm cycles between 154 and 172f. For the drip tray, I found a Chicago Metallic deep dish pizza tray that 14" wide and 1.5" tall. The grill grates are raised slightly in the center but are very steady and don't tip. Great video and now onto to grilling a pork shoulder.

[@MrThegatorkev]

Can't wait to try this. My classic III just shipped today. My decision to purchase the Kamado Joe was directly influenced by your videos. Great job!

[@SmokingDadBBQ]

Hope you enjoy it! Congrats on your new grill

[@thefalsh]

such pearls of wisdom - my go to resource on anything charcoal.

[@SmokingDadBBQ]

thanks

[@darrellengel2971]

Creative solutions that improve smoking / grilling, right up my alley!!!

[@SmokingDadBBQ]

cheers Darrell

[@jamesorr1200]

My best friend's wife asked me to smoke a brisket for his birthday this weekend. I just took my notes, and I'm excited to give this method a try for the first brisket cook on the Joe. Thank you as always for making things so accessible!

[@SmokingDadBBQ]

That is awesome! enjoy, cheers

[@DakotaRisner]

Just purchased the classic 3. About to smoke my first brisket using this video as my guide. Thanks for the info!

[@SmokingDadBBQ]

Thank-you, cheers

[@72mboy]

Nice work. Just picked up a prime packer for my 1st brisket. Perfect timing for this vid. Will be using the full technique!

[@SmokingDadBBQ]

Hope you enjoy. let me know what you think

[@fatfoodiesinspain7727]

Followed it yesterday. Brisket is awesome.

[@melissabombard8402]

So this is happening today on the Classic II…I don’t have the slow roller but I put the deflector plates in the lowest position and a pizza stone on the accessory rack in the middle position, a drip tray on that then the grates in the top position. I took the leap of faith and put the brisket on fat side up 🤭🤞🏻. We’ve got blue smoke and are rolling between 270 F and 300F. Will update with how it goes. Thanks for all your videos they have been the most helpful of any out there!

[@SmokingDadBBQ]

can't wait to hear what you think

[@melissabombard8402]

@@SmokingDadBBQ It was hands down the best brisket I’ve ever had. The bark from the fat cap up was so caramelized & delicious. The point was incredible. Nice smoke ring too. Also I used parchment paper instead of butcher paper which kept some of the juices but still let it form a great bark. The flat passed the floppy test but just barely so I think I would take it off sooner next time but it was still pull apart tender and amazing. Thanks again for sharing this great method for brisket on the Joe!

[@SmokingDadBBQ]

@@melissabombard8402 music to my ears. Congratulations

[@houlester]

If I were your neighbor I would buy you all the briskets you wanted if I could have the flats. Thanks for all the great videos. I feel like I’ve been stalking you binge watching.

[@SmokingDadBBQ]

hahah cheers

[@fatfoodiesinspain7727]

Followed this yesterday, and rested overnight in a cooler. Sliced this morning and it was perfect. Thanks James.

[@SmokingDadBBQ]

Fantastic!

[@nickhoffmeier4817]

I think we have the same KZbin subscriptions. Mr. Soo, Mr. Guga and Mr. Yoder. I really appreciate that you are bringing their techniques to the Kamadoe Joe.

[@SmokingDadBBQ]

they are some brilliant bbq minds. 100% in some cases their advice doesn't translate well to a ceramic kamado so i try and find the modifications that tailor the idea to our kamados

[@stephenminakyan2288]

Hi James Clever setup! Is the double indirect method only possible on a Kamado Joe with a slo roller? Or could you also achieve something similar using two layers of ceramics (conveggtor and pizza stones) with the eggspander system somehow on a large BGE? I’ll wait to see if I’m the lucky subscriber, but as a backup plan, I may have to take advantage of a sale on a large egg at my local outdoor store. 😂 Thanks for the video, can’t wait to try going double indirect on my first brisket!

[@SmokingDadBBQ]

It works just as well with stones. I think I found the right one here - kzbin.info/www/bejne/roCbcp2sir-pecU

[@stephenminakyan2288]

@@SmokingDadBBQ As a follow-up to this, I convinced a friend to try your double indirect method on his large green egg on some spare ribs! It turned out great, so he's now a total convert. The taste and texture were incredible for bite ribs, and all of the time saved with the shorter cook was just a bonus. The set-up is a bit different though, so I had to improvise something. His KAB has only two handles, so it couldn't quite support the half moon ceramics without them falling in. Instead, we used the eggspander and flipped the top rack upside down (like you would to cowboy sear steak closer to the coals) and used the large pizza stone which fit there perfectly with a nice air gap around the edge. We also used a water pan because of the result you got with one. The hotter fire really brought out the clean smoke flavor, and it was one of the juiciest ribs any of us had ever tasted! I pointed him and a few others to your channel, but I was tempted to take some credit 👍🏻

[@SmokingDadBBQ]

@@stephenminakyan2288 haha you can take some credit for sure. Thanks

[@nskimn8r884]

Dude, it's been a long day, but I followed your brisket in a boat method precisely, adding my homemade tallow into the butcher paper. This was hands down the best brisket I've ever eaten. Please don't tell my dad. :) Some notable things: I discovered my camping Dutch oven with legs fits at the bottom of my Kamado. I made the tallow in that. Making homemade tallow makes a big mess in the kitchen if you use a food processor. The browned meat from making tallow is yucky, I sampled it for you so you don't have to. Best Advice that saved the day: Knowing you get 20 degrees per hour after wrapping. I was able to smooth sail pretty closely into a 4pm rest. Cheers and thanks again for your science projects!

[@SmokingDadBBQ]

thats awesome, glad you got great results as well

[@JKB-UK]

Looking forward to putting all this into practice tomorrow. Very excited! Thanks for helping make Saturday epic!

[@SmokingDadBBQ]

thank-you, cheers

[@alasdairmclaren5357]

I tried my first brisket at the weekend on KJ Classic 3 and it worked perfectly. My brisket was a bit smaller. 2.3Kg, so didn't take as long and I think my temperature was a bit high, (still need to get a hang of that), but overall really impressed and the end result was fantastic. Thanks for the great video.

[@SmokingDadBBQ]

Sounds great! Congrats

[@AustinByrne]

I tried this method today and for a change used a Meater probe and used temp rather than time for the cook. The Kamado Joe 3 was sitting at 320 for the entire cook and the brisket internal temp was 160f within 2 hours so I wrapped it in foil (no butcher paper) and then it was at 200f an hour later!!! It was only a half of a point end but those times seem very quick.

[@AustinByrne]

Brisket turned out amazing!! Very shocked.. after the total 3 hr cook I rested for another 3 hours in a cooler and it was very tender and juice. The smaller size of my brisket must account for the timings. 👍

[@SmokingDadBBQ]

glad the results were awesome. yes the size is likely the time difference, but you are burning more fuel and ramping up the air flow significantly doing this so it accelerates the cook times significantly

[@paulshepherd5649]

This is brilliant! I’ve always found that I get much better smoke and reliable heat cooking just above 300 degrees. Trying to get good smoke and stay at 275 on a Kamado for more than a few hours isn’t easy. I’ll try this method next weekend when I’m doing a bone in brisket point. I think I’ll also incorporate the foil boat. If you like the point, you should defo do a bone-in point it’s the best beef I’ve ever had

[@SmokingDadBBQ]

great idea

[@Peter123g]

I've followed this recipe before turned out amazing. Will follow this again this weekend. Thanks James

[@SmokingDadBBQ]

Fantastic!

[@BartlowsBBQ]

Great experiment & tasty looking brisket!

[@SmokingDadBBQ]

thanks

[@jlvelez70]

Loved how you took a risk here to try something different - I have to try this on the Big Joe

[@SmokingDadBBQ]

Please do!

[@jedibricks5271]

I’m trying my first ever brisket today (using your method, James) - in the snow mind you. I messed up the trim but hopefully it comes out okay. We will see!! 😊

[@SmokingDadBBQ]

Hope you enjoy

[@nskimn8r884]

This looks amazing. I'm going to try this foil boat method tomorrow, but I'm going to add some tallow I make from the trimmings I get from the same brisket.

[@SmokingDadBBQ]

Sounds great!

[@sandvision]

Adding Celsius degrees is really nice, thanks !!!

[@SmokingDadBBQ]

cheers

[@rossjackson7664]

New outdoor kitchen starting to look great!

[@SmokingDadBBQ]

thanks 🙏

[@evolutiontrading733]

Hey James! Love the videos. I love your progression of techniques, and your science-like approach to cooking on the Kamado Joe. I would love to see you separate out the two brisket muscles and cook some burnt ends and the flat by itself. Burnt ends are among my favorite bbq, but I haven't seen any from you, especially double indirect.

[@SmokingDadBBQ]

Thanks! Will do this spring, good suggestion

[@jamesm.8392]

Absolutely . . . Burnt Ends are my wife's Favorite and you can't get them anymore from the Pit Beef Stands. Have to do these . . .

[@workingclassgarage]

I’m trying this exact method here in a few hours, looking forward to it!!

[@SmokingDadBBQ]

Hope you like it!

[@emmgeevideo]

I’m reviewing this video at 7:00 PM after setting everything up on my Big Joe for my inaugural brisket. I’m sharing with two neighbors so I have to get it semi-right. I’ll trim and prep the brisket after dinner. Up at 5:00 to “fire it up”. Wish me luck. If I succeed, I owe it all to you. If I don’t, I’ll take the blame.

[@SmokingDadBBQ]

can’t wait to hear how it goes

[@emmgeevideo]

@@SmokingDadBBQ My first brisket was a smashing success. I followed your directions straight down the line. I threw in the use of beef tallow on the wrap per Jeremy Yoder's tip. The Big Joe settled in at 300 and didn't move. It came out juicy inside with a nice bark and smoke ring. The taste was devine. Thank you SO much. P.S. The bottom was perfect with the double-indirect method.

[@SmokingDadBBQ]

@@emmgeevideo fantastic. Congrats

[@dinosaur505]

Very interesting video! I had a conversation with my brother a couple of weeks ago thinking through this setup with slo roller and deflectors. My thought was more to use the heat deflectors to take advantage as a radiant heat source for a lower temp cook. Great idea to use as protection for a hot/fast. Thanks for the video!

[@SmokingDadBBQ]

Glad it was helpful!

[@brad1909]

That is a really great technique James, I did my Pork Picnic with a foil boat after I hit 170 but didn't have the butcher paper . Though I did cook fat cap during the whole cook until boated it fat cap down , that was a mistake because all that nice skin was stuck to the bottom. The foil work really good, I saw Harry Sue do it and I wasn't sold on it , but know after doing my pork roast for pulled pork I'm sold on it ! Your gas pedal trick works great and with boat method it made my pulled pork amazing! I'm going to start using all 3 techniques , yours Harry Sue, Jeremy from Mad Scientist to cook on the KBJ ! Thank you again, Brad

[@SmokingDadBBQ]

awesome, thanks Brad

[@LilGugz]

11:55 Perfect angle to see how opening the dome allows extra air to fuel your combustion and fuel that smoulder to a fire. Great video as usual, keep it up!!!!! :D

[@SmokingDadBBQ]

Great point. you can see it burst into flame

[@fatfoodiesinspain7727]

Just got a 13lb, Black Angus Brisket, for my birthday here in Spain. Going to follow this to the letter, because I always suffer from bad smoke due to poor combustion at low temps. Thanks James.

[@SmokingDadBBQ]

happy birthday

[@fatfoodiesinspain7727]

@@SmokingDadBBQ Thanks James. Brisket is on the BBQ as we speak, sitting at 178f internal 😋

[@smokingtarheel3003]

That’s phenomenal James. I have often wondered if the 2 indirects could be used with the KJ. Didn’t know if both would fit. You proved it and the brisket looks perfect!!

[@SmokingDadBBQ]

thanks 🙏

[@bikingvikingstudios]

How about using a big ceramic dish instead of the deflector plates? You will combine the functions of a heat shield as well as a drip pan with one device.

[@SmokingDadBBQ]

love it

[@kurtkonrad1819]

Thank you again James for a great video! I've been cooking on my Kamado Joe for a year now, averaging a cook a week (two when I am lucky). My previous briskets have been smoked right around 250 -270 and turned out great but I will have to try the double deflectors with the fat cap up. I have a hard time imagining hotter is better as I'm always disappointed with most other people's briskets that finish in under 12 hours. However, you have not steered me wrong yet with your advice so I will definitely give it a try.

[@SmokingDadBBQ]

I hope to blow your mind with this. let me know either way

[@jacobfox6838]

I'm doing a brisket tonight love ther double deflectors going to try it I can't see the high of temp I've always done 270°F to 300°F! The fat cap up is were it's at wait until the fat cap turn yellowish to clear when you push through with your finger if its watery or whitish keep going to render the fat cap! Also waygo beef tallow on the meat side of the rap well set it off! Both those I learned from watching Mad scientist BBQ you two are definitely in the top 3 I mean Aaron Franklin come on lol! I like watching your videos because unlike mad scientist we don't have offset smoker I love my Kamado joe! Keep up the awesome videos!

[@kurtkonrad1819]

@@SmokingDadBBQ 1)I think I left too much fat for the cap, a literal 1/4 inch seems too much, closer to what you do in your videos would have been better. 2)the smoke flavor didn't come out as deeply as I like from my previous cooks. I think the thicker fat cap was one of the main reasons why. 3)the inner most part of the meat did come out dryer than usual (but I did get to wrapping the brisket a little late. Conclusion: I think it was more of me making mistakes than the technique itself. I think I'll keep trying with the double deflector but probably not let the temperature go as high (at the highest it was like 350 and lowest was around 270). Probably keep it between 270 and 300.

[@williammills7778]

Wow that was such an amazing cook. Thanks for posting 😊👍

[@SmokingDadBBQ]

Thanks for watching. this was nuts. doing it this weekend on ribs to see if the boat helps them too

[@williammills7778]

@@SmokingDadBBQ I'll be looking forward to it 😊

[@BehindTheFoodTV]

OK you’ve convinced me - time to try the foil boat and fat cap up! Thanks, James!

[@SmokingDadBBQ]

haha cheers

[@robertorobato1748]

Freaking love this community! Keep up the content man!

[@SmokingDadBBQ]

thanks 🙏

[@dankydogg]

What’s the best way to incorporate @Mad Scientist’s method of adding slices of fat to the fire with your double indirect method for cooking a brisket? Thanks sharing all of your useful tips!

[@SmokingDadBBQ]

Thanks so much, cheers... i plan to do a video on that loading in the ash drawer like my wood chips video - kzbin.info/www/bejne/aKLXeaV8n7yMZ7c

[@grundseth]

I have made just a couple briskets and kept the fat cap up but used a water pan that I refilled until I wrapped at 165ish. The water pan was like a second plate setter. It was a little tough under the flat but fine under the point. I wonder if you can do a half a boat just under the flat. I just picked up a packer for tomorrow. I will try the half a boat.

[@SmokingDadBBQ]

let me know how it works out, enjoy the cook

[@ronhirschman4899]

Hi James! First thank you for all your videos. I’ve watched you since the Pandemic and must say not only incredibly insightful but fun to watch. So today (July 4th 2023) I’m going to try the double indirect method but, I don’t have the slo-roller. Your thoughts? Thank you again for your videos!

[@TheSillyKitchenwithSylvia]

I'm always impressed with all your techniques!

[@SmokingDadBBQ]

thanks

[@praetorxyn]

The nice thing about the Slow N Sear setup in the SnS kamado is that the heat source comes from above the meat, so fat cap up is the way you're supposed to do a brisket in that way I think. Still haven't done one, but I'm hoping to do a brisket cook in the next month or two.

[@SmokingDadBBQ]

yes agree, that’s what we’re after here. Hope you enjoy your first one on the sns

[@liverpoolHT]

Hey, long your videoa. I just picked up a classic Joe 2. So you think this method will work on the two or will the 4" less height impact that? Would you suggest double indirect with a pizza stone instead on the 2? Cheers from Burlington 🍁

[@kappatvating]

I love love your very well produced videos. I had that same issue with the burned button.

[@SmokingDadBBQ]

Glad you like them! This made a big difference

[@2425art]

Thanks for the good information I have a kamodo big joe 2

[@SmokingDadBBQ]

Right on, you can do this with a spare pizza stone as well

[@2425art]

@@SmokingDadBBQ you got alot of good information highly appreciated

[@giordanomiguelperez7132]

Can’t do a double indirect exactly, but trying this method (as best as I can) with a brisket point (mistake from the butcher) on the joe jr for Easter. Just wrapped, and it is looking amazing so far.

[@SmokingDadBBQ]

awesome, hope you enjoy

[@matthewhelm]

Great video! It’s always exciting to see a new one posted. Given the size of the brisket, why did you opt for the Joe Classic rather than the Big Joe? I’m trying to better understand the pros and cons of each.

[@Papageorgeo88]

Probably just to show the flexibility of the classic

[@SmokingDadBBQ]

I forgot one of my big Joe deflector plates up North with my kettle Joe which I took to the cottage for vacation

[@paulthomas3782]

James your face says it all. Well done really enjoying your Brisket cooks

[@SmokingDadBBQ]

thanks Paul. this one goes in the record books

[@smsandel]

In my KJ Big Joe 3 I found that building a smaller but hotter fire makes it far easier to maintain a consistent temp and the taste is much better and more like an offset. Try doing a brisket with the Joetisserie. I made beef ribs on the Joetisserie and the result was even better than with the sloroller though the smoke flavor was slightly less pronounced.

[@SmokingDadBBQ]

clean fires make all the difference

[@RichFortun]

Can you do double indirect on a kettle joe with the sloroller?

[@baraktamayo7282]

I tried fat cap down once and it wasn't even close to right. I grew up in the BBQ Capital of Texas and it was immediately wrong for me. Fat cap up has been amazing but I have been wanting to try the heat deflectors to see if it protects the bottom of the meat better. Excited to try it this weekend.

[@SmokingDadBBQ]

I agree, its just not right if you know what right should taste like down

[@Bigfish1day]

I’ve never cooked a brisket but I have always cooked my meat with fat up. Great video. One day I may try a brisket.

[@SmokingDadBBQ]

hope you do give it a try. fun cook

[@michaelduncan2759]

BTW, always had the same issue using the pellet grill (overdone bottom). I used one piece of foil directly on the rack, directly over the fire box with the brisket slightly protected (shiny side down on the foil), it came out awesome.

[@SmokingDadBBQ]

Great tip!

[@johncspine2787]

Doesn’t matter what side of the foil you use, the color diff is just because of the way it’s produced, there is zero difference in temperatures or cooking..see Harry Soo’s vids and Manufacturers explanations too. You can trim a piece of heavy cardboard to the brisket shape, cover with foil, then poke holes all through it to protect the bottom..

[@RumandCook]

Looks like a winner from this screen!

[@SmokingDadBBQ]

thanks

[@jbryank]

I have a series II regular joe w/o a slo roller. Can I use the deflector plates in the lowest position and a pizza stone on the x accessory rack for a similar result?

[@frankrossi5019]

James love your videos . I use my slow roller to do mostly whole chickens and a electric smoker for ribs, brisket and trout. But selling the electric and thinking of getting a pellet and keep my Kamado. Have tried tallo on the brisket before you wrap?

[@SmokingDadBBQ]

yes, added that along with how i now create tallow from the trimmings and inject it into the flat in my newest / latest method - kzbin.info/www/bejne/Z3ylZIOHrpJ3pJY

[@smokenick2241]

I cannot wait to try this on my Big Joe III! This is my favourite youtube channel, i have used your videos as a step-by-step guide for perfect and amazing meals, each and every time I try something new! Watched all your videos and will continue to do so! (I'm doing 5 of your Nashville hot chickens this weekend) and after that, looks like a brisket is calling my name-

[@SmokingDadBBQ]

thanks Nick. hope you like it as much as I did

[@RottingYoda]

Doing my first brisket on Saturday and going to try this. The big question is cooking the night before and leaving in my oven at 155F for ... 17 hours OR get up at 5am and do the 12 hour cook here.

[@SmokingDadBBQ]

I held my last for 11hours just fine

[@RottingYoda]

@@SmokingDadBBQ I just got the brisket from my butcher and they have already heavily trimmed it. It's not a popular cut where I'm from. They took off nearly all the fat! they cut the entire "mohawk" off as well as cut into the fat seam that separates the point and flat. Shoud I still use this technique? I basically have an 11.5 lbs flat/lean.

[@SmokingDadBBQ]

@@RottingYoda ah bummer. I would still cook the same though

[@David-fd6ex]

hi from australia i just wanted to know if you are measuring kamado temp from the grate or the dome thermometer thanks david

[@SmokingDadBBQ]

Always dome

[@ledgerdc]

Would you be willing to post the times of the entire cook? Example Start - 0:00 Wrap and boat - 6:00 Finish - 9:00 I understand that the times are variable based on the behavior of the meat, but it would provide a ballpark understanding.

[@SmokingDadBBQ]

sure I can try to document things like that if it will help

[@markfisher2090]

Trying this method, but to maintain 300 i have bottom vent 3 fingers open and top fully open. Any idea why? I do have the ash deflector in...

[@CoolJay77]

Great job! It seems to me the manufacturer could learn from your experiment and offer a version of SloRoller that would protect the bottom of the meat during long cooks.

[@SmokingDadBBQ]

given the grill comes with both included maybe they meant this all along?

[@ticctacc]

@@SmokingDadBBQ Love the channel and yearning for a KJ one day. Sorry if I missed it on the video, but won’t the heat deflector above the slo-roller affect it’s intended smoke/air flow characteristics?? Anyway, proof is in the pudding as they say and the results look amazing. Just curious to see what the science is - I wonder if we can hear from the designers at KJ??

[@jeffnatale1084]

going for it tonight James, wish me luck;)

[@abbsabbs8610]

Hi James well detailed videos, you are really upping backyard bbq, when are you going to make a Bone in Brisket since the bones will protetc the bottom, I did a brisket point bone in recently one of the best tasting… Request -Bone in Brisket Bone in Brisket Bone in Brisket Come on everyone 😄

[@SmokingDadBBQ]

hahaha interesting, let me at that too the list

[@delysebentrink1878]

Results from my first time hot and fast brisket cook ....have a Louisiana Grill (costco Kamado brand) ....expected 12 hrs total but only took 7hrs including 3 hr rest? After 4 hrs @ 320F my internal meat temp. was at 192 and 210. so I had to wrap it and go to the next phase. I checked the thermometer calibration on the grill and it was perfect, so I suspect extra radiant heat from deflector...I also had a foil covered pizza tray above that? It turned out really tasty though. Not having anything else to compare with , its had to say if I hit the mark? Thanks again for your videos, extremely helpful! Will be getting a Meater thermometer for next time: ).

[@SmokingDadBBQ]

thats definitely on the quick side, could bump it down to 280-300 next time for a little more pace

[@delysebentrink1878]

@@SmokingDadBBQ Yes! ...was thinking the same...Thanks!

[@casey240]

Great video great explanations

[@SmokingDadBBQ]

Thank you!

[@mrhardy7660]

Well guys after my first brisket cook this method is amazing not hard to do and the family is excited about the next brisket

[@SmokingDadBBQ]

Great to hear!

[@erwinvandenberg6055]

Nice! You could also use a ribrack under the brisket if it doesn't fit.

[@stevetrei4801]

possible idea for future video? Malcolm Reed has a video about brisket burnt ends. In the video he separates the point from the flat before he cooks it. Have you tried that? I've done it a couple of times. The burnt ends turn out great, the flat still needs improvement. His flat turned out amazing looking of course. Wondered if you have tried separating before. Thought maybe it would be a good idea for a video to cook the flat alone on the kamado since he used an Old Hickory. May be a possibility for those of us that only have the 18 inch cooking diameter without having to arch the brisket.

[@SmokingDadBBQ]

i have done that but never for a video, will add it to my list of video topics thanks

[@stevetrei4801]

@@SmokingDadBBQ thanks. How did it turn out? I haven't tried it yet with the sloroller or the boat methods yet....going to try both this weekend. Will let you know how it turns out.

[@fishindoc6025]

You know..I did this exact setup with 3 chunks of pecan at the bottom with kamado big block lump charcoal. Did your brine etc. I kept my temp at about 325deg. I waited until the smoke was blue but there was a fair amount of smoke still going. The brisket was tender and juicy but...never thought I'd say this...i felt the brisket was too smokey. Not quite bitter but too smokey

[@michaelmcavoy3273]

Your recommendation is to do the salt and pepper rub then leave exposed in the fridge overnight? Just one night ideally?

[@SmokingDadBBQ]

Thanks Michael. Yes the dry brine helps the salt penetrate the meat. Brisket is the one protein where it hasn't been as noticeable but given this cook came out so well i don't plan to deviate much from the recipe

[@ianjones4988]

Hi James, great video as ever, Is the classic 3 taller inside than the classic 1? I have the Masterbuilt mcg300 ceramic kamado (I believe identical to the KJ classic 1) but when I add the slow roller and the divide and conquer the dome catches it and will not close. I really want to try the double indirect, any ideas? Thanks, Ian

[@benjidz]

Need this in my life i might try this for my first brisket in a couple weeks!

[@SmokingDadBBQ]

Hope you enjoy

[@brendanoreilly2981]

I'm trying this right now with a friend from Texas coming for dinner!

[@SmokingDadBBQ]

hope you love it

[@jordanball3]

Hi James, I have a Kamado Joe Classic II and does not have the 3 level divide and conquer rack like Classic III. Is there a workaround on this or at least to be able to get the set up close enough for some extra benefits? Thanks for the advice and love the videos by the way!

[@SmokingDadBBQ]

this is how i do it in my series 1 - kzbin.info/www/bejne/Zqq7n52NbtB4nLs

[@israelcalderon]

Hi nice video and an interesting technique. I have seen some videos of people smoking brisket and most of them put some water on the pan also they cover all over the brisket with foil, have you try this before?

[@SmokingDadBBQ]

yes but i only do that for pastrami made from a brisket... for a texas style i skip the steam bath

[@patrickraf9884]

Looks great James ! Will give it a go this week dbl indirect

[@SmokingDadBBQ]

Hope you enjoy

[@stevenarnold4567]

At what temperature or time do you placed the brisket in the boat? I enjoy, and learn from, all your videos even though I am an EggHead. Lol!

[@chickenwings9117]

OOooooo GREAT video this time James. Packed with tips and your double indirect, foil AND paper wrap method is intriguing. As far as detail goes though, how often to spray and with what (I've become an apple juice/cider vinegar fan) and I was surprised by no liquid in the wrap. Bottom line though, I really liked that you simpified this a bit. People get too crazy over micro details when making briskets....it doesn't have to be that hard. Thanks again for the vid I appreciate them always!

[@SmokingDadBBQ]

thanks so much. I only sprayed twice. once around 160 and again before wrapping

[@CaesarrrZ]

@@SmokingDadBBQ What did you spray with? Just water or apple juice or similar?

[@SmokingDadBBQ]

@@CaesarrrZ just water

[@chadconstable79]

Hello James as airways great video. How much leftover charcoal did you have?

[@grilling1012]

Great video! I just got my Big joe 3 on Friday and did my first over night brisket last night. As I was setting up the sloroller I was wondering what would happen if I also used the heat deflector so this video was timed absolutely perfect for me. Until now I have only had a pellet grill and have only cooked brisket fat side down but have watched a few videos lately that have started to open my mind a bit. Looks like next weekend I'll be trying this method to see how it compares.. wish me luck!

[@SmokingDadBBQ]

good luck. let me know what you think

[@4t1a]

Thank you for all the great videos. Your tutorial has giving me tips to improve my BBQ experience on the Kamada Joe 2! Can I ask a question. I have been trying to copy your technique. The divide & conquer double tier won’t allow me utilize the slow roller along with the heat deflector plates. I wondering if I can put the heat deflector down first, then the X Ring on the first tier, place 2 (18) inch Cast Iron Half Moon Griddles on top of the C-ring and then the grill grates on top? Is this the same isea

[@SmokingDadBBQ]

i just bought a series 1 to help find out how to do this on 1 / 2 grills

[@YoungChunds]

@@SmokingDadBBQ looking forward to seeing your result on the series 1, as I just bought the series 2. If you had to choose the heat deflector or slow roller, which one would it be?

[@Spicy-Tuna]

James, were you able to find out about how to do this double indirect method with the classic 2?

[@danieleverhart6661]

hey smokin dad - do you have a video where you set up the slo roller with your classic big joe series 1? Thanks for all the great content!

[@SmokingDadBBQ]

here it is ... hard to find name but this is the one - kzbin.info/www/bejne/roCbcp2sir-pecU

[@danieleverhart6661]

@@SmokingDadBBQ Thank you so much! loyal subscriber here - you're the best!

[@andrewgraves4020]

Been about 8 months since this video and I used this method for my last brisket and was great. Wondering if there’s any new info on briskets for you since this one? Thanks.

[@SmokingDadBBQ]

i recorded it, will be out in a few weeks. added some new surprises

[@scottyparsonas6018]

Great video, James. I have been wanting to do a hot and fast brisket. I wish I had a classic 3, but on my classic 2 I've been doing brisket in the past with the plates in the bottom, and I'm playing with the drip pan on top of the plates vs middle rack x accessory with drip pan in middle. Either way love using the foil boat method with success.

[@SmokingDadBBQ]

Go for it!

[@lightmanatoz]

Damn James! I know I have to get a Kamado. And can’t wait to do a brisket the way you did this one.

[@SmokingDadBBQ]

this one was nuts... so good

[@YayaOrchid]

On Hot&Fast Method: You filled the basket with charcoal. Was it too much wood? or a half basket would of been enough? I know you like oak & peach wood chucks but have you tried pecan or are those the only woods that are available where you live. Thanks for your very detailed and informative videos.

[@SmokingDadBBQ]

Thanks, the double indirect is nice because its burning a cleaner fire to hit similar temps..... BUT, it is also wasting more fuel to do this. I've noticed not much left over coal at all when cleaning it out so i think more than normal fuel is a good idea for this setup so that we don't run the risk of running out. I love pecan as well, and sugar maple but the difference is not so huge i often narrow down to restocking on my top 2

[@YayaOrchid]

@@SmokingDadBBQ Thank you. Just needed to make sure before I cook my 1st brisket in my new Joe Classic. In Texas: oak, mesquite are plentiful but I want to try Pecan or cherry since peach is not sold here.

[@harlyluv]

Love the video series! I just received my Classic III and was going to do a spatchcock chicken with the double indirect method. However I’m unable to fit the pan that you have and the deflector stones in the second position with the grills on top. Is it only the Big Joe that is big enough to do this? Thanks!

[@harlyluv]

I am so sorry for bothering you..,I’ve watched almost all your videos 2-3 times and my brain is overloaded. I just realized my Classic III is just fine....that pan is too big! Sometimes the recommendations on the video’s are confusing for as you’ve learned you’ve shifted your strategy. I’m under the impression that whenever I do ribs, spatchcock chicken, anything I want to slow cook I should always do the double indirect method. So with that in mind, do you use the pan anymore? Thanks! :)

[@SmokingDadBBQ]

The classic needs a thinner pan. I emailed smokewsre the issue and they said they are going to make a thinner profile pan that will solve the classic

[@joedonatella1373]

i have a series 2, will the slow roller work just as well with this series. thinking of ordering the slow roller, thoughts?

[@ajg644]

My first brisket and a great result! Thank you:-). The brisket was moist the first day, but is drying out after a few days in the fridge. What's your advice? Is there a gravy or similar that you can point me to - perhaps on another video?

[@SmokingDadBBQ]

its best to vac seal left overs, freeze and then reheat with sous vide to 150f

[@thanq2467]

Very nice, thanks for sharing this method with us, in great detail, as always, much appreciated, I look forward to giving this a try. Was wondering if you have ever thought of having a try and making Montreal style smoked meat with a brisket on the Kamado Joe?

[@SmokingDadBBQ]

Glad it was helpful! Yes i have two of those videos, so good

[@matthewbyrnes2879]

Awesome video. Just did a brisket a few weeks ago. Must try this method now. 🤣

[@SmokingDadBBQ]

Hope you enjoy

[@Chwaisath]

James, I don't have a sloroller... But I do have my deflector plates AND 2 soapstones. Can I use the soapstone moons as another deflector level? Would you recommend ceramic or soapstone closest to the fire?

[@SmokingDadBBQ]

yes absolutely, i know many folks have done that and gotten the same benefit

[@TheMarkEvans]

I did my first ever brisket using this video as a guide, but with my classic 2 I used deflector plates + air gap + pizza stone. Turned out fine, but I was really puzzled and worried that the cook took 9 hours in the video but only about 5 hours for me for an 11 lb brisket - that's a big difference. Unless the brisket in the video was much bigger (or going straight from the refrigerator onto the grill), I can't understand how that could happen. Also, I thought it might cause problems if the cook went too fast - I know some of the chemistry of cooking these cuts of meat involve keeping the meat at a certain temperature band for x amount of time so that the collagen breaks down. Is there a risk to going too fast or does the long rest compensate? In any case, as a relatively new Kamado Joe owner, thanks for all of the videos.

[@SmokingDadBBQ]

there is a big difference in cook time from 11lbs and 17-18 like what this one was. you can always drop back towards 270 and get a great result but it has been turning out winners on everything lately so i can't see my self going back

[@TheMarkEvans]

@@SmokingDadBBQ Thanks - I missed that it was so much bigger than my brisket. I'm sure that explains the big difference. Thanks again!

[@stevenarnold4567]

I’m going to use the SloRoller on my XL Big Green Egg. I want to use the double indirect method. Will the KJ Divide and Conquer and the X rack work on my egg and which size deflectors should I get? This looks amazing and I want to be sure and do it right!

[@SmokingDadBBQ]

i think you can just add a pizza stone and get a grill extender to pull it off in the egg. the egg has more head room so you should be good

[@Phn82]

Great video!

[@SmokingDadBBQ]

Thanks for the visit