Dining and Cooking
2nd Attempt at Brisket
In Kamado Joe Grill

2nd Attempt at Brisket


  1. Friday Morning – Trimming
    1. Started weight: 13 lbs
    2. Trimmed weight: 10 lbs
  2. For the rub kept is simple
    1. Salt Pepper – 1:2 Ratio
    2. 22 grams : 44 grams
    3. Salt was 0.5% of Total Brisket Weight (~10 lbs., 4.5 Kg or 4500 grams.
    4. Overnight dry brine ( 24 hours )
  3. Saturday Morning
    1. Started at 225F
    2. Added a few chunks of hickory for smoke
    3. Filled up the basket with charcoal for the long cook
    4. Dome Temp was showing 225 F
    5. Wireless temp probe was showing 230 F- 235F
    6. Added a steel drip tray pan filled with water
  4. 9:00 AM
    1. Added Brisket
    2. Cold from the Fridge
  5. 1:00 PM
    1. Hit 170 F
    2. Barked looked set, it did not run off on the finger
    3. However this felt too quick, just 4 hours to get to 170
  6. 1:10 PM
    1. Wrapped in butcher paper
    2. And back on the KJ
    3. I would have put it in the oven but i had other things in the oven.
    4. Bumped temp slightly to 250F
  7. 8 PM
    1. Hit 203 F
    2. Point felt super soft and was probing like butter
    3. Part of the flat however not so much
      1. the very tip of the flat felt very hard
      2. as you moved towards the point, it got better
    4. Finished at 250F
  8. 8 PM
    1. Unwrapped the Brisket
    2. Let the internal temperature drop to 180 F
  9. 8:30 PM
    1. Re-wrapped the brisket
    2. Into the oven at 150F
    3. Held there for about 15 hours
  10. 12 PM
  11. Sunday Afternoon
  12. The Brisket over all felt good and the bark became even darker
    1. It went to the rest looking dark brown
    2. After the rest a few shades darker
  13. Point slices
    1. Folded over nicely
    2. Held under its own weight
    3. Came apart when pulled
    4. Felt a little under salted though
  14. Flat slices
    1. Sigh!
    2. This was a hit and miss
    3. Slices closer to the point were good
    4. But the further you went from the point they became harder and dryer
    5. I can chop them use in salads, burritos and etc..so they wont be wasted for sure
  15. Recommendation for the Flat ?
    1. Did wait too long to wrap ?
    2. Should i have used a foil boat
    3. Is it because my initial cook was too quick for some reason ?
  16. Overall I am pretty happy with this attempt

by ofindependentmeans

2 Comments

  1. thumpymcwiggles

    Looking good! If you put something under the brisket(ball of foil or a brick) you can avoid the pooling you are seeing. It’s better for the bark.

    You’re right on the foil boat, with the bottom of the brisket so close to the heat source it’s nice to have some additional protection.

    Good work!

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