How to make the PERFECT BRISKET every time! Kamado Joe Brisket 101

Introduction

This tutorial will guide you through the process of making the perfect brisket using a Kamado Joe grill. Packed with tips and tricks from over a decade of experience, you'll learn how to prepare, cook, and rest your brisket to achieve the best results every time.

Step 1: Develop Your Brisket Game Plan

• Decide on the type of brisket you want to cook (flat, point, or whole).
• Calculate the cooking time based on the size of your brisket, aiming for about 1 to 1.5 hours per pound at a cooking temperature of 225°F to 250°F.
• Consider your serving time and work backward to determine when to start cooking.

Step 2: Prepare Your Brisket

• Trim the brisket by removing excess fat and silverskin. Aim for about 1/4 inch of fat cap for flavor and moisture.
• Collect the trimmed fat to render into tallow, which can be used for basting or cooking later.
• Dry brine the brisket overnight with a mixture of salt and your favorite spices to enhance flavor and moisture retention.

Step 3: Create a Dry Rub

• Mix a Texas-style dry rub using:
  • 1 part salt
  • 1 part pepper
  • Optional: garlic powder, onion powder, or paprika for added flavor
• Apply the rub generously over the entire brisket, ensuring it adheres well.

Step 4: Inject the Flat

• Use a meat injector to inject the brisket flat with its own rendered fat. This adds moisture and flavor during the cooking process.
• Ensure even distribution for consistent flavor throughout the meat.

Step 5: Set Up Your Kamado Joe

• Prepare your grill for a long cook using the double indirect setup:
  • Place a heat deflector above the charcoal to prevent direct heat.
  • Use a water pan to add moisture and stabilize temperature.
• Build a clean-burning fire with high-quality charcoal and wood chunks for smoke flavor.

Step 6: Monitor Cooking with Probes

• Insert a meat probe into the thickest part of the brisket to monitor internal temperature.
• Adjust the grill vents to maintain a consistent temperature. Aim for around 225°F to 250°F.

Step 7: Manage Smoke

• Add wood chunks at the beginning of the cook for a steady smoke profile.
• Avoid over-smoking by not adding wood too frequently; let the meat absorb the smoke.

Step 8: Use the Foil Boat Technique

• Once the brisket reaches an internal temperature of about 160°F, wrap it in foil (creating a boat shape) to retain moisture and speed up the cooking process.
• This is especially useful for Kamado grills to maintain heat and moisture.

Step 9: Resting the Brisket

• After reaching an internal temperature of 195°F to 205°F, remove the brisket from the grill.
• Let it rest for at least 30 minutes, wrapped in a towel or placed in a cooler to keep warm.

Step 10: Slice and Serve

• Slice the brisket against the grain to maximize tenderness.
• Serve with your favorite sides and enjoy the fruits of your labor!

Conclusion

By following these detailed steps, you will be well on your way to mastering the art of brisket on your Kamado Joe grill. Remember to plan ahead, monitor your cooking closely, and allow your brisket to rest before slicing. Happy grilling!