KJ lovers, this gonna be my 3th time I'm gonna smoke a brisket and I need a solid game plan.
The first time was only a flat, it became kind of leatherisch, not so good!
The second was the point only.. Became very nice but one downside.. The bottom became like leather(just bottom layer so it was kind of ok)..but for sure room for improvement.
So this time I have a almost 7kilo full packer from Australia and I need a game plan. I am a owner of a KJ classic 2 and for me keeping temperature stable is not the issue. Im more thinking like how can i take the brisket to the next level.
Ive seen some video's that when the meat is higher in the kamado the smoke flavor gets better, please correct me if I'm wrong. So for that, I was thinking to put another grill on top of my grill so its higher, or I'm going to put op the complete deviding conquer rack and hopefully I can leave a open gap to keep feeding wood chunk's for the first 4 hours.
Ive got some ideas to fix this but im just not sure if it's worth the efford.
I have also a question. How do I prefent the brisket from getting too hard on the bottom side? Do I use double indirect, or do I just put the fatcap of the brisket down?
And for bringing and injecting.. How much time before the cook is best to do so?
Any tips would be very much appriciated!
by Luhhhh1
4 Comments
1. Fat cap down. Always towards the heat source regardless of the type of cooker. Otherwise, you know how the bottom is going to be.
2. Wrap with tallow. It’s a game changer. I like butcher paper, foil boat is nice too.
3. Once it’s probe tender, let it cool to about 170ish internal and rest at 150-160 7 to 24 hours. Another game changer and also kills the timing issues.
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Die Brisket van de Makro staat ook al een tijdje op mijn lijstje! Ze hebben die Grain Fed Angus uit Australië sinds kort in het assortiment.
Kijk deze video: https://youtu.be/1KB3PQy-Dn4?si=OkJEuCXR1vDbvrQp
Dit is geen gospel en er zijn ook andere manieren die tot een goed resultaat leiden, maar ik heb deze manier gebruikt op eerdere briskets (flat only) en dat werkte prima! 👍🏻 Als je double-indirect wilt toepassen op een Classic/BJ 2 dan kun je eventueel ook een pizzasteen gebruiken ipv een slo-roller.
Veel succes!!
Honestly, if it’s only your third brisket (and first full packer), I would suggest keeping things as simple as possible. Bury 5 wood chunks at the bottom of your charcoal and maybe toss a couple extra on top just before you put the meat on. That’ll get you great smoke flavour. I always cook fat cap up, but that’s just me. Kamados, or at least my kamado, burns towards the back, so I aim the point there. I would also advise you to consider using the foil boat method (on YouTube if you haven’t heard of it). I’m no expert, but this has worked for me in the past. Best of luck, mate.