How to Smoke a Brisket | Recipe | Kamado Charcoal Grill | BBQGuys.com
In this video, I show you how to smoke a (17lb!) brisket on the Primo Oval XL Kamado. I have been hearing some good things about hotter & faster smoking methods.. so I put that to the test with a range of around 300°F for this cook.
Printable Brisket Recipe: https://www.bbqguys.com/bbq-learning-center/recipes/smoked-brisket?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=how-to-smoke-a-brisket-on-a-kamado-charcoal-grill-recipe
Primo Indirect Heat Deflectors: https://www.bbqguys.com/primo/ceramic-heat-deflector-plates-for-oval-xl?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=how-to-smoke-a-brisket-on-a-kamado-charcoal-grill-recipe
Recipe Procedure:
Smoked Brisket
Prep Time: 30 min
Cook Time: 10-12 hrs
Feeds: 20-25
Ingredients:
14-17 lbs. Prime brisket
¾ cup kosher salt
¾ cup black pepper
4-6 apple wood chunks
For drip pan:
50/50 apple juice and bourbon blend to fill pan
For spray bottle:
50/50 water and apple cider vinegar
Mix together the water and apple cider vinegar and place in a spray bottle.
Trim the fat cap down to about ¼ inch thick.
Combine salt and pepper for rub.
Cover brisket with rub on all sides.
Let brisket sit out to come to room temp while getting grill ready.
Fill Primo with lump charcoal to about the vent hole’s level, and toss in some quick lights in different spots to help coals ignite evenly.
Give coals a stir with long tongs once they start to burn.
Toss in the wood chunks in several spots on top of coals.
Close lid while fully opening top and bottom vents to allow for grill to preheat.
In a deep, disposable pan, pour 50/50 blend of bourbon and apple juice. Water may need to be added later on if your pan does not hold enough liquid for the long cook.
Place pan on deflector plates and set in cooking grates.
Close lid and set the top vent to about ¼ inch open, and bottom vent to about ½ inch open.
Allow Primo to stabilize around 280 degrees.
Once grill is stabilized, place brisket in center of the grill, fat cap up.
Use a temp probe on grate level to monitor the temp inside the grill and insert a secondary internal probe in the biggest section of the brisket.
Spray edges of the brisket every few hours so they do not get too charred.
Once brisket reaches internal temp of 180 degrees, generously spray the brisket and wrap in heavy duty foil. Then place back on the grill until reaching an internal temp of 200 degrees.
Remove brisket from the grill and allow it to rest for between 30 minutes to an hour.
Slice and Enjoy!
Featuring: Randy Watson
Filmed/ Produced by: Paris Frederick
source
Anyone know how to keep the flat part from drying out?
How do you get a thicker line of smoke? Using this smoker?
Amazing. 👍
Gets pretty sensual there toward the end.
Mmmmmmmmmm 😘
I can think of a better use of a bottle of Bulleit than the drip pan….
Came for the #meatporn, leaving satisfied…
This looks good, but before I try it I have to ask…… won't the bourbon fumes ignite and the bourbon burn if you pour it into the smoker drip pan surrounded
by hot coals?
why am I watching these videos in the morning?
Amazing, the hardest part is to wait jajaja
4:57… Brown Chicken Brown cow….
Beef at 170F they call it well done. Why brisket has to reach 195F-200F do you know?
This is amazing 😮
🤤🤤🤤🤤
Would you recommend following the same steps and temp recommendations (for the grill temp) for the Kamado Joe grill?
I got my internal temp up to 202 after bout 11hr smoke but i always seem to have a lot more juices in my wrap after the smoke. Does that indicate I am doing something wrong?
Wow! that was awesome!! instant subscribe👍😎
Your killing me. Looking good. I swear the smoke almost came through my phone.
Quick question, I was told, in a kamado grill, to always go fat down, because the fat layer protects the meat from the direct source of heat underneath. that is not an issue with offseat smokers. Here, you put fat side up. Any differences?
9
This dude had me!! At the beginning like what!!!!! 🔥🔥👍🏾👍🏾👍🏾❤️❤️❤️❤️❤️✅✅✅✅✅
Damn !!! That's a good looking brisket !!! Great cook !!
Very good informative video thank you. If the brisket is half the size of what you've got would the cooking time be half as well on average?
Did you use 50/50 on the bourbon and apple juice mix? And how about the apple cider spray?
keep making good content 🙂
Great vid…do you ever inject briskets, and if so, what do you use? 'Cue on, my brother!
4:57 Pops an Extenze pill 🤣🤣🤣
Don't know if I should be aroused or hungry….
Is that a Yuengling? Nice job on the brisket!
Geez brother, that brisket cost big money once you throw in all that bourbon! Looked good though!
I've had my Primo XL for 8 years. Love it for the things I use it for but I never was able to accept the briskets it turned out compared to what my stick burner turned out. I will be doing an over night brisket that will be the best of both worlds tonight. First 7-8 hours on the stick burner to set the bark and that beautiful smoke ring, then move it to the Primo at 210 degrees for 5 hours of sleep. The Primo is the best wing cooker, whole chicken cooker on earth. Cannot find a better way to cook a Prime Rib. Great for ribs. Great for high heat searing. I just cannot compare the brisket and butts it turns out to those from my stick burner.
You only loaded the grill with coal one time and it lasted 10 hours? That is impressive.
You lost me at apple chunks for brisket then you added liquid. Kamado grills hold so much moisture it's not needed.
What am I doing here?! I wasn't even hungry!
Cheers for this, will be smoking a brisket tomorrow on my XL … totally psyched!!
Bow chicka wow wow brisket…
Awesome Brisket Randy, can´t wait to start my first one.
My Oval XL will arrive on Monday and I am so excited…
Greetings from Germany!
That sure was a pretty Oval XL. The brisket looks great but I think I could find a better use of the Bourbon!
can I ask if you add some liquid when going with the aluminium heavy foil? if yes what and how much?
Hot do you like the Hot & fast method compared to low and slow? Do you feel one is superior to the other?
Nice video man! I have been having my doubts about the ability of my ceramic grill to produce a good brisket. This restored my confidence. I am going to try it again. This time i will put liquid in the drip pan. It is also very difficult to keep the cooker at around 250 or lower. Was your cook closer to 300 degrees the whole time?
I cannot believe you wasted Bulleit bourbon in your drip pan, this is madness!
I need a cigarette..
That’s good porn right there! I love my XLO!!
Great video !
The end turned into a brisket porn video. I’m going to name that brisket Stormy
looks delicious! 👍🏻
Hell yes, great stuff!! Awesome video, beautifully done brisket and my FAV burnt ends!