UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - kzitem.info/news/bejne/koF4mYSHsl91oWk Pulled pork - kzitem.info/news/bejne/sYSF3Zdpr5acq4o Ribs - kzitem.info/news/bejne/mZV62Gt5rZuDq4I Steak - kzitem.info/news/bejne/sWehyJ6XnWl-Z4o Chicken - kzitem.info/news/bejne/wI-rq2pjhqyZeqQ
@TheSillyKitchenwithSylvia
4 жыл бұрын
Back with another beautiful shirt!! Looks worth the 18 hr wait!! WoWeeee!
@SmokingDadBBQ
4 жыл бұрын
hahaha the shirts make the food taste better 😂
@stuartcrabbe9854
4 жыл бұрын
All that was missing was sangria by the pool 😁🍹🍹🍹
@julesbling1
4 жыл бұрын
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
4 жыл бұрын
You got this! Enjoy the first brisket
@QuaySmith
4 жыл бұрын
Same here!! Thanks for the help!
@madbassist2004
4 жыл бұрын
How did it go?
@timscott8124
3 жыл бұрын
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
3 жыл бұрын
Glad to help! you’ve got this
@BartlowsBBQ
4 жыл бұрын
Great looking brisket on the BJ3. I imagine your neighbors love coming over to eat BBQ!
@SmokingDadBBQ
4 жыл бұрын
You got that right! Thanks so much Scott
@SmokingDadBBQ
4 жыл бұрын
Are you team flat or team point? Let me know which you prefer in the comments 👇
@andromedazoowitski5903
4 жыл бұрын
Honestly - we are team "I don't discriminate" and love it all!! (But if you held a thermo-pen to me - point....) :-)
@SmokingDadBBQ
4 жыл бұрын
hahah i think thats against the recommended usage procedures for a thermopen lol
@stephanemontour3842
4 жыл бұрын
For sure on the team point!! I think it s a waste of good meat when people doing burnt ends with the point...🤦🤦
@markspaak1191
4 жыл бұрын
Team point here!!
@georgewhittle1246
4 жыл бұрын
I prefer the point on day one, but I prefer the point for next day sandwiches.
@adamrwiener
2 жыл бұрын
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
2 жыл бұрын
fantastic
@AiaisCorner
4 жыл бұрын
i really enjoyed watching this video.The outcome looks so delicious.
@SmokingDadBBQ
4 жыл бұрын
Thank you so much
@SmokingDadBBQ
2 жыл бұрын
Must watch KJ videos: KJ 101 (start here) - kzitem.info/news/bejne/2Wmk3J-tpqmmeaw Top 10 KJ beginner mistakes - kzitem.info/news/bejne/yJqZx4OgiqaQfGU Dome alignment issue? - kzitem.info/news/bejne/0o2DnKF8pJifoH4 Top 5 KJ maintenance tips - kzitem.info/news/bejne/yKaeu4V8kGimfKQ Don’t buy these accessories - kzitem.info/news/bejne/sIiZyKNsn4Z5oKA Smoke wood secret - kzitem.info/news/bejne/k6eqrqZ8o4mKZIo First 5 cooks for a new owner - kzitem.info/news/bejne/q3dumo6skn5lao4
@kappatvating
4 жыл бұрын
I loved this video. Thanks for updated links to products. Definitely want to support a great channel when I get back home.
@SmokingDadBBQ
4 жыл бұрын
Yay! Thank you Steven
@SmokedReb
4 жыл бұрын
Team point over here. Thanks for sharing such a great detailed video.
@SmokingDadBBQ
4 жыл бұрын
thanks for checking it out
@loganlee6174
4 жыл бұрын
Here before 1 Million subs!
@SmokingDadBBQ
4 жыл бұрын
hahahaha thanks Logan
@patrickfabrie1573
3 жыл бұрын
Gone try this next Sunday for mother’s day, first brisket for me 😬
@SmokingDadBBQ
3 жыл бұрын
enjoy
@Helo9797
4 жыл бұрын
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
4 жыл бұрын
Awesome! Thank you!
@mclark2330
4 жыл бұрын
All I can say is WOW!!!!
@SmokingDadBBQ
4 жыл бұрын
thanks Michael
@brianbelliveau5551
3 жыл бұрын
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
3 жыл бұрын
i like it but find it sparks more. for the money, hard to beat big block
@jmdelira87
3 жыл бұрын
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
2 жыл бұрын
thanks for the feedback Manny
@DevinzYT
4 жыл бұрын
Looks amazing! Keep those BJ3 videos coming!
@SmokingDadBBQ
4 жыл бұрын
Thanks! Will do!
@andromedazoowitski5903
4 жыл бұрын
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
4 жыл бұрын
hahaha oh man we would be on to something if we could pull that off lol 😂
@alanolivares8711
4 жыл бұрын
Amazing! Great job!
@SmokingDadBBQ
4 жыл бұрын
Thank you Alan! Cheers!
@drphil5987
4 жыл бұрын
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
4 жыл бұрын
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
@andromedazoowitski5903
4 жыл бұрын
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
4 жыл бұрын
I haven't yet. Good idea, will add that to my to-do list 😊
@Tom28770
4 жыл бұрын
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
4 жыл бұрын
haha thanks Tom. I hear you, waiting like a kid at Christmas for my classic to arrive as well
@ManCaveMeals
4 жыл бұрын
Oh.. and TEAM POINT FTW!
@SmokingDadBBQ
4 жыл бұрын
Hard to beat... actually.... can't be beat lol
@vagrante13
6 ай бұрын
Did you cook this fat side up or down? It looks like the fat rendered nicely.
@anthonyharrison8584
3 жыл бұрын
As a newbie to the Kamado, am finding your videos an amazing source of information, cheers. Oh, and you have some serious shirts 👍👍
@SmokingDadBBQ
3 жыл бұрын
Awesome, thank you!
@sreihart
4 жыл бұрын
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
4 жыл бұрын
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
@dapacreative
4 жыл бұрын
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
4 жыл бұрын
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
@jeromepusung1101
3 жыл бұрын
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
3 жыл бұрын
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
@RumandCook
4 жыл бұрын
Great cook, brisket looked on point ;) Do you ever inject beef consume or anything?
@SmokingDadBBQ
4 жыл бұрын
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
4 жыл бұрын
@@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
4 жыл бұрын
Rum and Cook let me know what you think
@RumandCook
4 жыл бұрын
@@SmokingDadBBQ Will do!
@gregorystolte2063
4 жыл бұрын
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
4 жыл бұрын
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
@atomicpunk523
4 жыл бұрын
Great brisket video for sure! Did you notice any difference of not using any broth prior to foiling?
@SmokingDadBBQ
4 жыл бұрын
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
@eideticomsales2974
3 жыл бұрын
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
3 жыл бұрын
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
@Dc-kamadojoe
3 жыл бұрын
Hi could I ask what size drip trays you where using or what circle size drip tray you use for the big joe. Cheers.
@SmokingDadBBQ
3 жыл бұрын
the smoke ware 14" drip pan
@JAYEHILLMUSIC
4 жыл бұрын
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
4 жыл бұрын
I used starter cubes and a map torch in this cook
@chunklightbbq
4 жыл бұрын
Love your work!....what camera are you shooting with JC?
@SmokingDadBBQ
4 жыл бұрын
thanks. iPhone 11 max
@cjpuro
4 жыл бұрын
Great video as always! I’m doing my first Brisket tomorrow actually. I doing it on the classic and I don’t have a slow roller. Would you recommend me doing things any differently than you did in this video or would you say the same principles apply?
@SmokingDadBBQ
4 жыл бұрын
Same principles... I use a v-rack to fit a longer brisket on the Classic size
@cjpuro
4 жыл бұрын
Smoking Dad BBQ Thanks!
@GuitarsAndSynths
3 жыл бұрын
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
3 жыл бұрын
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
@seanlundy9844
3 жыл бұрын
How critical is the pan of water to the end result?
@SmokingDadBBQ
3 жыл бұрын
best results with no water in the pan
@nnader1
4 жыл бұрын
Hi James, Followed your recipe and the outcome was great. I have a question though, my brisket was 10 pounds, 8 after trimming, at 225 it took 19 hours on the kamado. Is this a normal time range?
@SmokingDadBBQ
4 жыл бұрын
yes at 225 you can have a range of 14-20 hrs depending on the stall. 270 is enough to blast through that and get more consistent finishing times
@nnader1
4 жыл бұрын
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
4 жыл бұрын
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
@DavidandSuzanne
4 жыл бұрын
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
4 жыл бұрын
Not sure... haven't ever run out of charge lol. Website says it can stretch up to 24 hours
@davidn.3369
4 жыл бұрын
Thanks for the videos, really enjoy them. I just received my KJC3, and really like it so for. I've cooked pork baby back ribs and chicken wings so far, and both were delicious. My only complaint is the paint on my sloroller is coming off. Have you heard of this? Is this normal?
@SmokingDadBBQ
4 жыл бұрын
Glad you like them! mine has changed colour but I’ve not had paint flakes. on my classic that I sold it looked like bare metal... I’d prefer this be made out of cast iron rather than Teflon coated cast aluminum
@davidn.3369
4 жыл бұрын
@@SmokingDadBBQ Thanks for the prompt reply.
@invisiblekid99
4 жыл бұрын
Yet another slow (in a good way) and informative video where it's not assumed the viewer knows what they are doing and they don't have to go back and find that one instruction video. Perhaps that's the Canadian way lol. I don't have the slow roller, only the Classic 2. Wish I had the money to upgrade as I made a huge mistake not getting the Big Joe, the Classic really is a bit small.
@SmokingDadBBQ
4 жыл бұрын
Thanks, glad to hear it helps. Let me know if its too slow.. I've tried adding skiable chapters for the folks that don't benefit from the behind the scenes how to info
@invisiblekid99
4 жыл бұрын
@@SmokingDadBBQ no the videos are not too slow at all. The skippable chapters are a great addition to YT. Keep up the great work.
@SmokingDadBBQ
4 жыл бұрын
invisiblekid99 ok great. Thanks
@aldolopezL
4 жыл бұрын
Awesome job! Quick question, did the point end finished cooking while at rest? Greetings from a fan from Tijuana, Mexico 🇲🇽 ¡saludos mi hermano!
@SmokingDadBBQ
4 жыл бұрын
It over cooked a touch, i might try cooking the flat end towards the back next time to have them more equal ... flat was perfect
@aldolopezL
4 жыл бұрын
@@SmokingDadBBQ looks amazing! Might try making a brisket! Keep up the great work! Awesome KZitem channel!
@SmokingDadBBQ
4 жыл бұрын
@@aldolopezL thanks so much
@markporter3366
4 жыл бұрын
Hi James when you say the natural direction for fire is front to back does that mean we should light the fire at the front centre as it will travel to ten back as a lot of people light it in the centre??
@SmokingDadBBQ
4 жыл бұрын
great question Mark. Yes its not wild but it definitely gravities that way so I start slightly front of centre ... if you skip to that section in this video i do a debrief on this exact brisket cook so you can see how the log and coal burned - kzitem.info/news/bejne/wqyDsK2qbKxzeII
@markporter3366
4 жыл бұрын
Smoking Dad BBQ thanks James never seen this one great video as always 👌👌
@MadiMorgan10
3 жыл бұрын
Does the cooler have ice in it? How does your brisket come out hot after resting for 2 hours in cooler?
@SmokingDadBBQ
3 жыл бұрын
no ice. just a clean dry cooler and it comes out steaming hot you still need gloves to handle it
@jabano3
3 жыл бұрын
Is the Kamado Jow Classic 3 the best all around grill to start with in the Kamado series?
@SmokingDadBBQ
3 жыл бұрын
if i could only have one, it would be the big joe... even a series 2 as its just so versatile. the classic is great value and i cooked on an 18" size for the past decade and enjoyed it... but then i discovered the magic of the big joe
@bradb5913
3 жыл бұрын
I've got a Big Joe 2. Would you do anything different without the SloRoller?
@SmokingDadBBQ
3 жыл бұрын
no it works just as well without
@nickleroux1603
4 жыл бұрын
Hi, Do you ever dry brine beef? Is there any benefits? Cheers
@SmokingDadBBQ
4 жыл бұрын
I love to salt dry brine every piece of beef we do except brisket where for some reason it doesn’t seem to help
@Sl7520
3 жыл бұрын
Hi James I put a 5 LB on the classic 3 today at 7:30 am at 4 temp was around 150 which seems very low since it’s been on 8.5 hours at 225 using the sloroller. I finally wrapped in tin foil and will give it another hour or so. Thoughts? Is this normal? Thx
@SmokingDadBBQ
3 жыл бұрын
very unusual for a smaller brisket to be able to stall that long. I might bump the heat to 250 next time to give it a bit more power to push through. hope it came out ok after the foil
@Sl7520
3 жыл бұрын
@@SmokingDadBBQ thanks for the reply. Came out ok a bit overdone. How long do you this should have taken? Btw love your channel.
@brentblack974
4 жыл бұрын
Hey James. I'm 4.5 hours in to my brisket cook and I found I when I repositioned the probe the Temp has been hanging around 175 for past half hour. Bark is not there yet. Will it be too late to wrap after bark is fully formed? Can I just foil it and place in cooler once it hits 200 or so and if so does it continue to cook? Appreciate your help
@SmokingDadBBQ
4 жыл бұрын
sure thing Brent. nothing wrong with going naked the whole way if you need to. I wrapped this one around 185 and the bark looked good
@qwerty123il
4 жыл бұрын
Is there a minimum size you need to get the best results for a brisket? We’ve tried a couple of smaller ones and both cooked slowly up to temperature but much less than half the time these took. They were both tough. What do I do? Will it work with small bits? Do you just keep cooking past the right internal temperature? Do I need to cook it with less grill temperature?
@SmokingDadBBQ
4 жыл бұрын
Its a great question... I don't think there is a magic weight but thickness and marbling matter. Typically the thicker flats with enough pounds of fat and meat its rare to find an amazing packer for less than 12lbs. And you're right, its much more difficult to get a good result cooking a 5lb brisket vs. a pull packer at ~15+ lbs
@qwerty123il
4 жыл бұрын
Smoking Dad BBQ yeah that is what I had heard. Problem is over here in the UK brisket isn’t cheap and to get it in that size isn’t just a matter of going to any store or butchers, it would have to be a special order and it’s almost nerves of it not being as good as we hope and we waste the money & food. We’ve done like pork shoulder/pulled pork and they come out really well so I think technique of controlling the grill should be ok. It’s just a big leap of faith to get a brisket that size. Then finding enough people to eat it all 😂 does it freeze well once cooked like this?
@SmokingDadBBQ
4 жыл бұрын
TobyLeRone it does. Sous vide which I normally hate does an amazing job reheating vac sealed bags that you freeze
@qwerty123il
4 жыл бұрын
Smoking Dad BBQ just got a quote from my local butcher.... for a 15lb brisket it would cost me £70!!! $91 equivalent... how much is it in the states?
@jasongerman3085
3 жыл бұрын
Will a brisket this size fit on the Classic/Large BGE?
@SmokingDadBBQ
3 жыл бұрын
yes. I use a rib rack like on this one I did in the classic - kzitem.info/news/bejne/r5mlk2edfoebaaw
@davidbuurma9309
4 жыл бұрын
would you mind sharing your source... not native to CA either
@SmokingDadBBQ
4 жыл бұрын
David Buurma wish I had stocked up. The amazon link I used last time is no more. Thankfully I have at least 3 logs left so i need a new supply myself
@paulmoores65
4 жыл бұрын
Video idea: Bluetooth Thermometer completion/ review
@SmokingDadBBQ
4 жыл бұрын
I like it. thanks for the idea, will do
@chesterbrown124
4 жыл бұрын
That brisket was more juicy then my wife.......
@SmokingDadBBQ
4 жыл бұрын
hahahahaha thanks Chester
@paulmoores65
4 жыл бұрын
I'll bite...how did you learn NOT to use a new towel?
@SmokingDadBBQ
4 жыл бұрын
hehehe the wounds are still fresh... apparently all towels are not created equal. I just grabbed a nice fluffy one that looked like if I was a brisket would keep me really warm. Well it worked wonderfully... if it wasn't for the brisket leaking rendered fat all over and permanently changing the colour of the "special bathroom towel" it would have been great.
@paulmoores65
4 жыл бұрын
@@SmokingDadBBQ Just nought my first ever brisket. Good to learn from others mistakes...lol
@guilleoflaherty2331
3 жыл бұрын
Great content man but Jesus you do like to talk! 🤣 you can easily do your videos at least 30% shorter... it does take you a while to get the point again amazing content!
@SmokingDadBBQ
3 жыл бұрын
haha thanks. Trying to add more chapters to make it easier to navigate
@guilleoflaherty2331
3 жыл бұрын
@@SmokingDadBBQ I really like the content is amazing and the food always looks awesome!! But my attention span is rather short so tend to stop the video and comeback later to finish it 🤣! But well done and thank you for sharing your knowledge!
@guilleoflaherty2331
3 жыл бұрын
@@SmokingDadBBQ I’m from Argentina and normally cook over an open fire but I just bought a Kamado Joe because of your vids!!!
@Swizzenator
3 жыл бұрын
bro. . .lose all the adjectives and get to the cooking. You aint on national TV.
@SmokingDadBBQ
3 жыл бұрын
brisket gets me wound up lol
@meangene8437
4 жыл бұрын
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
4 жыл бұрын
100% this 👆. Got me dreaming about burnt ends now
@meangene8437
4 жыл бұрын
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
4 жыл бұрын
Mean Gene thanks so much
@thebeatagp
4 жыл бұрын
This channels needs more subs! Great video for a newbie like me.
@SmokingDadBBQ
4 жыл бұрын
I appreciate that! thanks so much
@GuitarsAndSynths
3 жыл бұрын
@@SmokingDadBBQ plus that leather apron is so cool and what the metal band Rammstein guy wears.
@chesterbrown124
4 жыл бұрын
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
4 жыл бұрын
Get yourself some of that fancy snake river farms Waygu Brisket from Boise ... cheers 🍻
@georgewallace6892
4 жыл бұрын
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
4 жыл бұрын
hahah congratulations ... for sure this will seal the deal with the Mrs lol 😂
@myclk63amg
4 жыл бұрын
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..
@jamesconway4252
4 жыл бұрын
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
4 жыл бұрын
fantastic, thanks for sharing this
@MasterNate93
3 ай бұрын
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
@60secondsofsanity99
4 жыл бұрын
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
4 жыл бұрын
haha burgers are a fantastic start. enjoy
@ericshipplett3517
4 жыл бұрын
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
4 жыл бұрын
Eric Shipplett sure thing
@TableforSix6
4 жыл бұрын
Tender!! Amazing Brisket. Great channel. Subbed for you today. Check out our channel when you get a minute.
@SmokingDadBBQ
4 жыл бұрын
Thanks for watching
@DavidBooWee
2 жыл бұрын
Just curious on where the top and bottom vents are set at.
@SKamphoff
4 жыл бұрын
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
4 жыл бұрын
Glad you like them!
@jasons5726
4 жыл бұрын
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
4 жыл бұрын
Wow, thank you. much appreciated
@kimpanchavinin5421
4 жыл бұрын
Love your videos! Def my fav KJ ones out there. What editing software are you using?
@SmokingDadBBQ
4 жыл бұрын
thanks so much. I am using iMovie on a Mac
@netanelhaim2892
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
@@SmokingDadBBQ tnx for the fast respond. Will do.
@Gquebbqco
4 жыл бұрын
Looks good to me! Slow, Hot 275 - Its all good!Excellent explanations!
@SmokingDadBBQ
4 жыл бұрын
Awesome, thank you!
@JoeyDee86
2 жыл бұрын
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
2 жыл бұрын
it helps when the skies do open up .... smoke ware is another option if it fits
@MrSOdgaard
3 жыл бұрын
Hi, I cant seem to find the mentioned “Behind the scenes video” in your list. Can you direct me in the right direction? Br Stephen Odgaard (Copenhagen)
@SmokingDadBBQ
3 жыл бұрын
sure thing, here it is - kzitem.info/news/bejne/wqyDsK2qbKxzeII
@jeremyfree2fish586
2 жыл бұрын
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
2 жыл бұрын
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
@halpwr
3 жыл бұрын
At 16:00 you can hear the dogs barking because they smelled the brisket
@SmokingDadBBQ
3 жыл бұрын
haha they know when treats are almost done
@Bo2007uk
4 жыл бұрын
Awesome vid! Also, that’s some tan line from your watch man!
@SmokingDadBBQ
4 жыл бұрын
hahaha its quite the stripe
@Dokterpedia
4 жыл бұрын
WOW YUMMY MY NEW FRIEND
@SmokingDadBBQ
4 жыл бұрын
Thank you 😋
@Foxx6699
4 жыл бұрын
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
4 жыл бұрын
Sounds great! Thats been on my wish list for a while
@DevinzYT
4 жыл бұрын
@@SmokingDadBBQ strongly suggest trying this one from Allrecipes.com. best lasagna I've ever had. www.allrecipes.com/recipe/23600/worlds-best-lasagna/
@alexanderlorenz8696
Жыл бұрын
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 …
@kerimalpkarahan5211
4 жыл бұрын
Amazing video. Love how you go in depth and give reasoning behind what you do
@SmokingDadBBQ
4 жыл бұрын
I appreciate that! Glad to hear that helps... let me know if it eventually gets to long lol
@WhiteThunderBBQ
4 жыл бұрын
I like the aggressive trim - people tend to leave waaaay too much fat on their briskets. Brisket is on point James!
@SmokingDadBBQ
4 жыл бұрын
thanks so much
@jazzwyld1
3 жыл бұрын
lol, not the guest towels...you never use those!!!!
@SmokingDadBBQ
3 жыл бұрын
haha ask me how I learned this lesson lol
@philkowalski302
3 жыл бұрын
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
3 жыл бұрын
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
3 жыл бұрын
@@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!
@NASTFOX
3 жыл бұрын
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
3 жыл бұрын
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
@MaddieandKiki
4 жыл бұрын
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
4 жыл бұрын
haha glad I am not alone. thanks so much
@meatthecookk.2227
4 жыл бұрын
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
4 жыл бұрын
Thanks so much Matt. I am not sure there was any benefit other than the longer time worked for an overnight cook lol
@ManCaveMeals
4 жыл бұрын
The Big Joe gives you some fun advantages when it comes to small/hot fires with maximum airflow.
@SmokingDadBBQ
4 жыл бұрын
I'm having a blast learning all the unique differences and opportunities afforded by the extra space in the Big Joe
@danieljoy7504
3 жыл бұрын
James, does the length of cook change for the size of brisket? 12 lbs is too big for us, so I'm wondering if I got one half the size is it less cook time?
@SmokingDadBBQ
3 жыл бұрын
I would get the big one and vac seal the left overs or make a chilli or nachos with it as bigger briskets are easier to cook and often come out with way more flavour than small 5LBS ones. another option is to just get the point end
@danieljoy7504
3 жыл бұрын
@@SmokingDadBBQ thank you, good idea on leftovers. I'll have to get a vac sealer now! 😆
@SmokingDadBBQ
3 жыл бұрын
@@danieljoy7504 it reheats frozen bbq with sous vide to nearly as good as the day it was made
@ComparisonCooking
4 жыл бұрын
That squeeze is juicyyyyyyy Brisket turned out great!
@SmokingDadBBQ
4 жыл бұрын
thanks so much
@thehuntinguy
4 жыл бұрын
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
4 жыл бұрын
Awesome! Thank you!
@Bballdak44
3 жыл бұрын
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
3 жыл бұрын
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
@spirochristopoulos1239
3 жыл бұрын
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
3 жыл бұрын
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
@Daddymac250
4 жыл бұрын
Quick question from Dublin James .....if I wanted to throw on a couple of racks of ribs to supplement the Brisket ( I have a family of fat buggers) am I right in assuming i'd be ok to start them off at the 220 - 230 for a couple of hours and then wrap them and leave them on the heat just about the same time i'm removing the brisket to rest in the cooler ? - that would give me another couple hours to screw around with getting the ribs right ?............right ?
@SmokingDadBBQ
4 жыл бұрын
Hey John, yes good plan. I have done spatchcock chickens and macaroni on the grill after removing the brisket for rest, will work great
@normanc5371
3 жыл бұрын
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
3 жыл бұрын
You can do it!
@toddstein1303
3 жыл бұрын
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
3 жыл бұрын
i've evolved my method a fair bit... this is now my leading method for great results - kzitem.info/news/bejne/kah9m56XjXN7e2k
@pneill90
3 жыл бұрын
5 months later, would you change anything about this cook? Remove less of the fat cap, foil time, etc?
@SmokingDadBBQ
3 жыл бұрын
yes, i need to do it side by side.... but the smoke ring is better at 270f than it is at 225 so I would target 250-270, I would keep the cap the same, but plan to try fat cap up as at the best brisket places you get this wonderful texture from a melted cap that is like candy, and i would go to about 180-190 before wrapping. Lately i am getting better results from this
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