Tender & juicy smoked brisket recipe, overnight in the Blaze Kamado! No need to babysit this cook, just get your Kamado coasting at 225 degrees for an overnight slow smoke, you won’t even have to add charcoal mid cook with this setup! Blaze Cast Aluminium Kamado available here: http://www.bbqguys.com/cont...
Smoked Brisket Recipe:
Prime Brisket 15-17lbs.
Kosher Salt ¾ Cup
Black Pepper 1 cup
Brown Sugar ¾ Cup
Olive Oil enough to coat brisket
Apple Wood Chunks 4 ea.
For Drip pan:
Apple Juice enough to blend with water 50/50 and fill pan
Water enough to blend with apple juice 50/50 and fill pan
- Trim brisket fat cap to ⅛- ¼ inch thick
- Mix kosher salt, black pepper, brown sugar for dry rub
- Coat brisket in olive oil on all sides
- Liberally apply dry rub to all sides of brisket
-Cover brisket, set in fridge until grill is ready
- Light two handfuls of charcoal in a chimney starter, until the coals are glowing red
-Fill Blaze kamado with unlit charcoal up to the middle grate ledge
-Pour lit charcoal on top of unlit charcoal, use tongs to spread lit charcoal to a few different places so that the coal lights in several spots.
-Put apple wood chunks in several spots on top of the coal.
-With top and bottom dampers open, close lid to allow the grill to preheat while you prep the water pan.
-In a deep water pan, pour 50/50 blend of apple juice and water.
-Set in middle grate, place heat deflector plate on middle grate.
-Put water pan on top of the heat deflector
-Place in cooking grids
-Close kamado lid, and set top and bottom damper wheels to about ¼ inch open
-Allow the Blaze kamado to stabilize to a temperature of 225 degrees F
-Once kamado temperature is stable, place brisket on the grill, fat cap side up.
-Put an internal temperature thermometer in the middle part of the brisket, close the lid.
-Allow the kamado to restabilize to a steady temperature of around 225-250 degrees F.
-Let brisket cook overnight, allow it to reach an internal temperature of 203 degrees F.
-Once brisket reaches 203 degrees F internal, remove from the grill and wrap in parchment paper, then double wrap in aluminium foil. (optionally add a couple ladles full of juice from the drip pan in the wrapping)
-Place wrapped brisket in an ice chest to rest 2-4 hours before slicing.
-Slice, serve, and enjoy!
Filmed/Produced by: Paris Frederick