Texas Style Brisket On The Kamado Joe Big Joe - Long Hold

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@johnleden1909]

Oh my goodness. That brisket looks superb. I'm so saving up for my @Kamado Big Joe. Can't wait to try this cook.

[@RumandCook]

Thanks! It will be worth the wait. 🍻

[@cyndy-glenn]

Nice first brisket on the Big Joe, looking forward to more cooks. Congrats on the new family member. #texasbrisket #kamadocooking #kamado cooking

[@RumandCook]

Thanks on both counts. 🍻

[@chris_favreau]

That #Texasbrisket looks really good Jake. I don't like all of the effort of using a #kamado but I totally get it, specially with all of the accessories. Great video Jake, and congrats on 17.5k subs. 🍻

[@RumandCook]

Thank you sir!🍻

[@JDsBBQnBourbon]

Just did a brisket the other weekend. We took the point off the flat and only cooked the point. It turned out really good and wasn't 15 pounds of meat to have to find something to do with. Just got my big joe 3 put together today. Excited to get started on it. #texasbrisket #kamadocooking Still plenty of meat for sausages and burgers.

[@RumandCook]

Yeah luckily I have 20 at work and take it all into them :). Sounds like it’s time to break in the S3 🍻

[@chris_favreau]

​@@RumandCook I'm telling you Jake, you really should consider a "leftover" video my friend 😉🍻

[@RumandCook]

Lol the problem is I don’t really eat leftovers. Pasta is one of the few things I’ll eat a couple days later. I also eat a brisket sandwich or pulled sandwich later, but that’s it. I always send leftovers home with people, to a neighbor, or take into the office. I also do like chili or anything like that so I don’t have any recipes to share on that front. My leftover game is super weak lol 🍻

[@chris_favreau]

@@RumandCook well, maybe it's time to up your leftover game... Not for your stomach, but for your channel. Many people before have done your cooks (not with the honesty that you do them with, of course), but barely any do "what to do with leftover" videos. Besides, I'm pretty sure your 20 or so co-workers and neighbors wouldn't mind some soup, chili, tacos, pizzas, wraps, subs, etc instead of just the typical meats (even though, I'd love to be your neighbor or co-worker after you do a video). Just trying to get you to 100k subs my man. 😉🙂🍻

[@RumandCook]

Haha I’ll see what I can do. Appreciate it. 🍻

[@phillipbartolo3389]

Ordered my Konnected Joe and just waiting for it to ship! Can’t wait to join the KJ family. Smoked appetizers get no love! Egg rolls, shotgun shells, armadillo eggs etc #texasbrisket #kamadocooking #kamado cooking

[@RumandCook]

Everything tastes better with smoke flavor :) 🍻

[@mikecitizen2125]

I find that if I rotate my brisket mid cook. I can get the large fat pocket to render. Great video!

[@RumandCook]

Thanks for the tip. 🍻

[@AJTramberg]

I did a 7lb brisket labor day on a big joe. Trimmed and rendered into tallow. Like you I waited for the dirty smoke to "calm down", but not quit. Cooked at 250. After about 4 hours or so, at around 170, I wrapped in tallow soaked butcher paper, injected the flat with tallow, basted top with tallow, and raised temp up to 280 or so, and went another 2 hours through the stall. After that, the blue smoke was just humming. I took the paper OFF at let it go up to 205 on the flat, disregarding point temp which can be different. Zero spritzing. Let it rest in cooler with remote thermometer still in, and served at about 170 degrees. It turned out AMAZING. Smoke ring was better than yours, about 1/8", but I'd like to get that better. What I learned from past cooks on a Kamado is its WAY hotter at the edges of the grate where the heat bypasses the stone, and last time this ruined the end of my flat. This time I took 2 pieces of foil about 9 x 6, and placed halfway under opposite edges of the grate to hold them in place. This made a direct heat shield above and below the grate to protect both ends of the brisket. Worked like a charm

[@RumandCook]

Good stuff. I haven’t done a ton of briskets on a Kamado, def a different approach. 🍻

[@ValleyQ]

Great looking brisket, flat and point both looked tender and juicy. Well done! #texasbrisket #kamadocooking

[@RumandCook]

Thanks! 🍻

[@lx2nv]

Looks great man! I love the double indirect method! #texasbrisket #kamadocooking

[@RumandCook]

Thanks! 🍻

[@JeffWilhems]

Love the channel! Nice work 😊

[@RumandCook]

Thanks much, I appreciate that! 🍻

[@markcrowe8799]

Thanks for another great video! #texasbrisket #kamado cooking

[@RumandCook]

Welcome! 🍻

[@GCsVidz]

Brisket looked great! I'm doing two at the same time on my Big Joe 3 for a party this weekend. Can't wait! #texasbrisket #kamadocooking

[@RumandCook]

Good luck! 🍻

[@blademerrow4264]

Love the video! Thanks for sharing

[@RumandCook]

No problem. Thanks for watching! 🍻

[@cheflarree]

Awesome looking brisket. Wish I could share with you. #texasbrisket #kamado cooking

[@RumandCook]

Unfortunately that technology doesn’t exist yet hah 🍻

[@vwpughmd]

Jake great job as usual. Brisket looks great. Probably need the trim the fat seam more. Do you think there is a way to do the double indirect on the KK? #texasbrisket #kamadocooking

[@RumandCook]

Thanks. No I don’t think you can do it, but the air is forced through the lump in a KK so I don’t think it’s needed. You can run a quarter basket with a small fire and get great results. 🍻

[@justinrabidoux]

One of my main issues with egg style cookers is all the accessories needed for each cook. Just seems like too much for me. By my count there were 9 separate parts that were added once the coals were ready. Props to those of you who have the patience for all that.

[@RumandCook]

It can easily be done with much less, but it takes less than 2 minutes to set it up the way I did. 🍻

[@ramen7627]

It doesn’t matter for me as long as the foods good 😊

[@mannyr8795]

Setting different configurations on the Joe is super fast and easy .also gives a ton of versatility. On a big offset you can’t smoke a brisket them sear a steak at 700 degrees and another time make pizza. I would have both 😂

[@aroncasebier2343]

Taking 2 minutes to put on a sloroller is too much for you?

[@fredschaffer7330]

Brisket came out pretty good. I never finished one off in the oven, but may give it a try #texasbrisket#kamado cooking

[@RumandCook]

Pretty much my preferred way now. 🍻

[@justinrabidoux]

Finishing in the oven is 100% the way to go. All you need at that point is heat. Once you go oven you’ll never go back.

[@taylormadeBBQ]

Great video! I’ve never cooked on a Kamado style cooker, but watching this video makes me consider looking into one! #texasbrisket #kamadocooking

[@RumandCook]

They are very flexible and make amazing pizza. 🍻

[@RumandCook]

You won! Please email [e-mail] so I can confirm your email address. 🍻

[@taylormadeBBQ]

I won, it’s me I won

[@RumandCook]

Got it. Thanks

[@taylormadeBBQ]

Yep! Will the prize be sent via email?

[@Beskar181]

#texasbrisket #kamadocooking #kamado cooking Looks really nice! I have a pellet grill which has a real short upper rack, so im actually thinking of trying the brisket fat side down to insulate it. I expected yours to have more bark from that grill/smoker.

[@RumandCook]

I can get a better bark on a pellet grill because of the air movement. I’d try raising it off the bottom grate somehow and doing it fat side up. Better presentation. 🍻

[@PaulGambini-vf4sp]

Great video-- how do you add charcoal with that set up? I just got mine… did you need to for that length cook? How much charcoal did you start with??

[@RumandCook]

It’s a pain to add charcoal in the middle of a cook. You have to pull everything out. For a brisket use 3/4 of a basket of quality lump and you won’t run out. 🍻

[@jftremblay]

Great job look amazing #kamadocooking #texasbrisket

[@RumandCook]

Thank you 🍻

[@dr.brucepierce]

I do a similar brisket on the KJ BJ2, but I foil boat it 165 degrees. Continue in the boat during overnight rest. The bark comes out darker and has a little crunch to it. #texasbrisket #kamadocooking

[@RumandCook]

Yep I’ve done that as well. Turns out great. Crunch is nice. 🍻

[@MrPanthers23]

Nice brisket. #Texasbrisket #kamadocooking . Love your grill collection

[@RumandCook]

Thanks much! 🍻

[@kylemacdonell1450]

Hey !, well done. Do you mind sharing what size and brand drip pans you are using there ? They seem to fit PERFECTLY.

[@RumandCook]

They are from Smokerware. There is a discount code in the description. 14” on the bottom, 18” up top. 🍻

[@jeffreygionet5827]

Love the video! Suggestion cook: Tri-tip cooked like a brisket.

[@RumandCook]

Thanks! 🍻

[@atrussell1291]

I have yet to try the overnight rest with my brisket but I will need to try it. is this the only cut they do the overnight rest with? #texasbrisket #kamadocooking

[@RumandCook]

You can do it with pork as well. I’ll be trying that soon. 🍻

[@thebheath]

You should try to wrap it in butcher paper. Foil tends to steam it and you loose the bark. Also try the foil boat method. #texasbrisket #kamadocooking

[@RumandCook]

I only used foil for the rest. It was cooled down before I wrapped it. I just showed the wrap in the video. That being said, I have done the foil boat and it works great! 🍻

[@georgek.5817]

Just gotta keep at it.

[@RumandCook]

Yep that’s bbq. 🍻

[@jlaw3255]

I'm not a fan of the double indirect method and I think James is steering everybody in the wrong direction. I think it inhibits the air flow needed to make a barky smoky brisket. I have a Big Joe 1. I light a small fire, get it white hot, add a couple chunks of wood and then put my deflectors on their lowest setting (i thought about trying them on the accessory rack for even more air flow) and then I add wood throughout the day as needed like an offset. Yes i remove the brisket, flip up on of the deflectors, add the wood, wait for it to catch and then put everything back. It's a lot more involved but i get great bark and fat render. I also do fat cap up and i foil boat once my bark is set. This works wonders for me. Then I rest it overnight in my sous vide.

[@RumandCook]

I haven’t had much time to play with briskets on my KJ, but it’s on my to do list. I have my Yoder and Workhorse dialed in, KJ is next. Def need airflow for bark though. I prefer fat cap up as well. 🍻

[@sstanforddpt]

I believe James tried it like you do too.... adding chunks through the cook, and another video adding chips in the ash catcher. Neither seemed to change the bark or airflow it seemed, just the smoke levels. But using the sloroller does increase the airflow. Smoking joe seemed to make the best Komado brisket I've seen yet! With the best bark at 275*

[@Quatris]

Brisket looks amazing! #texasbrisket #kamadocooking

[@RumandCook]

Thanks! 🍻

[@regularguysmokingfood]

That looks great and delicious. #texasbrisket #kamadocooking

[@RumandCook]

Thanks 🍻

[@CoolJay77]

The brisket looks great, the bark looks great, just needs an adjustment to obtain a yellowish fat cap.

[@RumandCook]

Yep def still a bit of work to do. 🍻

[@Jrcuevasv]

How many times do you need to add charcoal for that 5-6 hr smoking period?

[@RumandCook]

Only once when you start. You can go 14-16+ hours easy! 🍻

[@Lemiwinks55]

I've went up to 18 hrs on a fully loaded big Joe 3.

[@ryanwhiteford9607]

Knocking those briskets out of the park. Looks tasty. #texasbrisket #kamadocooking

[@RumandCook]

Thanks! 🍻

[@mikemelichar9362]

Doing a brisket this weekend on my Big Joe… Might try the double indirect method… #texasbrisket #kamado cooking #kamadocooking

[@RumandCook]

Won’t disappoint. 🍻

[@theokteamathalsteadpropert9854]

Nice video. Great job. Love some #TexasBrisket and #KamadoCooking

[@RumandCook]

Thanks 🍻

[@rsmith1894]

You are getting your brisket trimming skills down. Interesting how fast that cooked. Seems tricky to get the fat really rendered but it came out looking great. #texasbrisket #kamadocooking #kamado cooking. Not sure if you meant to have the space in there 😊

[@RumandCook]

Good catch, No shouldn’t have a space haha. Have to raise the temp higher sooner, but yeah a Kamado cooks a lot faster. 🍻

[@patoches]

Merci beaucoup 😘

[@RumandCook]

Welcome 🍻

[@wesleydrew9242]

Hoping to try the double indirect on my KJC1. #Texasbrisket #kamadocooking

[@RumandCook]

Check out @smokingdadbbq he has tons of tips on that front. 🍻

[@danhulz6747]

what was the size of this brisket ?

[@RumandCook]

15 pounds. 🍻

[@Kurama1907]

What is better in your opinion, offset or kamado?

[@RumandCook]

Totally depends on what you enjoy to eat. Best smoke flavor on brisket, pork, and poultry is an offset. Versatility a wide range of cooking options from baking to grilling to pizza, is a Kamado. A Kamado can’t cook a brisket half as well as an offset, but it’s far less work. An offset is a one trick pony though, beyond smoking it’s not good for much else. Hope this helps. 🍻

[@Kurama1907]

@@RumandCook yes, this helps a lot. Kamado is my big investment and smaller and cheaper offset in the future as it won't be my main cooking device. Ty

[@RumandCook]

@Kurama1907 don’t go too cheap on the offset or you will hate it. The cheap ones are a PITA to maintain temps. That G2 looks pretty good though. 🍻

[@Kurama1907]

@@RumandCook with cheap I ment not a 2 or 3k BBQ like the kamado Joe 😅

[@RumandCook]

@Kurama1907 haha ok good stuff. 🍻

[@DirkHarrington]

Double indirect creates such an air gap that i think fat cap up is the way to go. So much less risk to the underside. #kamadocooking can turn out a great #texasbrisket.

[@RumandCook]

Yep I agree. 🍻

[@toddschultz7477]

Good stuff

[@jpyornoc]

No one trims like Jake (thumbs up). #texasbrisket #kamadocooking

[@RumandCook]

Haha thanks. I’m sure many that can trim circles around me. YT made me greatly improve though! 🍻

[@hanktrantham2641]

#texasbrisket #kamadocooking great cook and have been considering a big Joe…..question is there really a $1000 difference between. 2 & 3. Seems very expensive for what you get

[@RumandCook]

There are some differences when it comes to height and the stand, but the S2 is a great unit. I had one for 3 years. 🍻

[@stevefowble]

Nice looking brisket. #texasbrisket #kamadocooking

[@RumandCook]

Thanks! 🍻

[@jeffreygionet5827]

Love the video!

[@RumandCook]

Thank you! 🍻

[@DavidDarke-ji3tc]

Overall the #texasbrisket looked really good. That big of a fat pocket would be hard for anyone I think. I need to see if I can find the owners manual for our oven to see if we can lower the base temp before I do my next brisket. #kamadocooking looks like a great option to add to my arsenal. Cheers.

[@RumandCook]

If you rest your brisket to 150-160, you can put it in the oven at 170 and it will work. 🍻

[@HypnoticDarkmoon]

So my oven does indeed power down if I set it to, but my questions is about that big pocket of fat. My last one from Costco had it and so does the one I am doing tomorrow. How can you possibly trim it off without ruining the integrity of the meat? I did a sterling silver one a while back and it was much more of a uniform flat to point ratio and cooked more even. Also, how long was your total cook time for this and do you know the total weight after trim? Thanks.

[@Jeffdoeswhat]

#texasbrisket #kamadocooking Texas Brisket is King.

[@RumandCook]

Yes sir 🍻

[@hakanduranl]

looks nice bro...

[@RumandCook]

Thanks 🍻

[@jpechie]

Big Joe is an interesting cooker. Thanksgiving turkey on it maybe this year? #texasbrisket #kamadocooking

[@RumandCook]

Possibly. I’ve done a bunch of turkeys on a Kamado. Last couple I have done on my offset, but you never know. Def cooks quicker on a Kamado. 🍻

[@TheLegoman209]

I need some of that #Texasbrisket love when it’s done with #kamadocooking

[@RumandCook]

Love it. 🍻

[@bigvisk1125]

#texasbrisket #kamadocooking #hashtag. #lookinggood

[@SmokingDadBBQ]

Double indirect is life 😂 jk Nice work

[@RumandCook]

🤣🤣 I’ve got some work to do, but you pointed me in the right direction. Thanks! 🍻

[@crazymonkey9611]

I swear I am starting to think you do these videos with the workhorse in the background just to taunt me. Such a good looking pit. #texasbrisket #kamadocooking

[@RumandCook]

🤣🤣patio is tight haha. 🍻

[@richardlewis8782]

#texasbrisket #kamadocooking #kamado cooking Have not tried Brisket yet. Looks like you loose almost 1/3 to trim.

[@RumandCook]

It’s not that bad, but it’s like any other piece of meat. Typically the butcher has done it for you and you pay more per pound. Remember you can render all the fat to tallow. 🍻

[@johngemignani7068]

Never cooked a #texasbrisket on the big Joe #kamadocooking going to give it a try great video keep them coming 🇺🇸🥃

[@RumandCook]

Thanks! 🍻

[@johngemignani7068]

Thanks for picking my name from the joe tisserie wings video 🇺🇸🥃

[@RumandCook]

No prob. I left you a comment on that comment to email me at [e-mail] 🍻

[@chuckhansen5325]

Texas style is done on an offset

[@RumandCook]

Texas “style” can be done on anything. I have an offset. It was more about the 2x pepper and long overnight rest. 🍻

[@chuckhansen5325]

Texas styles is to use indirect heat. You didn't. The seasoning doesn't make it texas style. Not trying to be a bad guy but do some background checking on it. Instead of click baiting your title

[@RumandCook]

We will agree to disagree. If I called it Texas brisket I’d see your point. I clearly say it done on a Kamado so I don’t see how you can say it’s click bait. All good though. 🍻

[@kylemacdonell1450]

@@chuckhansen5325 Dude, you are that GUY. Kamado joe isn't indirect ?

[@chuckhansen5325]

@@kylemacdonell1450 your right. The Joe isn't indirect and texas style is

[@catfart879]

To many parts, pieces for me.

[@RumandCook]

lol it’s 1 minute of work. 🍻