Smoked Brisket Recipe Overnight in the Blaze Charcoal Kamado Grill | Delicious, Tender & Juicy!



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 Aluminum Kamado available here: http://www.bbqguys.com/content_content_26979.html?
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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

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31 thoughts on “Smoked Brisket Recipe Overnight in the Blaze Charcoal Kamado Grill | Delicious, Tender & Juicy!

  • May 16, 2020 at 9:26 pm
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    What a great video! Did you have to top up the charcoal overnight or was it enough? I'm going to do this method on Friday night 😉

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  • May 16, 2020 at 9:26 pm
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    Video is very helpful to me as I am learning how to use a Blaze Kamado. Got TWO questions. 1. When using Lump Wood Charcoal, is the concept 1 lb per 1 hour of cooking? Need to adjust my charcoal consumption for an overnight brisket.
    2. My overnight brisket first attempt had me fighting with temp changes. I may have been moving the top and bottom dampers too quickly. From your experience, how long should I wait from each damper change to re-stabilize?

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  • May 16, 2020 at 9:26 pm
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    Did you interrupt the process at all at night. I just bought a blaze Kamado but have never cooked anything for 14 hours.

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  • May 16, 2020 at 9:26 pm
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    Nice! Do you actually use all the rub in description above? Seems like a lot of Rub!

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  • May 16, 2020 at 9:26 pm
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    IMO….too much fat….when you toss it out the bark goes with it….fat cap down is the way to go

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  • May 16, 2020 at 9:26 pm
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    hard to see meat probe. Do you close lid over wire or go thru plugged hole for rotisserie?

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  • May 16, 2020 at 9:26 pm
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    Looks like you were struggling to cut through the meat at the 3:46 and the 4:35 mark for example. I could see your fingers trying hard to keep the meat stable so you could get through it. Was it just the crust that is hard to cut or is it difficult all the way through? What's the best way to keep it tender?

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  • May 16, 2020 at 9:26 pm
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    did my first brisket yesterday, 9 hour cook to 200f. whats the best way to reheat the meat? foil and oven. most of my cooks are finished by 2pm and dinner is normally 7pm. cheers

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  • May 16, 2020 at 9:26 pm
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    Best part is where the cap meets the flat.  I usually start mine at around 3 or 4AM, observe the fire to ensure my temp is steady, then I can go back to sleep and wake up into its first leg -around 8AM.  By then, I need to start added more charcoal.  Then, I just monitor it through the day.  I'd usually take it off around 7PM-ish, wrap it, wrap that in a towel, stick it in a cooler, and let it rest for another 1-3 hours (the longer the better … as I found this out by mistake actually).  It's been a while since I've made one.  Video is making me crave…  lol

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  • May 16, 2020 at 9:26 pm
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    Tony, that was an awesome cook. that brisket turned just perfect…well done brother…

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  • May 16, 2020 at 9:26 pm
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    That looks amazing, Tony. What kamado would you go with? I'm trying to decide btw this and the kamado joe

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  • May 16, 2020 at 9:26 pm
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    Thank you for this video. I'm shopping around for a kamado grill. It's pretty much between this and Primo for me. I really like the durability and build of this one, but I like the accessories that Primo makes available. Do you find that aluminum vs ceramic makes much difference as far as heat control or any other aspect of cooking? Also, which heat deflector are you using in this video?

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  • May 16, 2020 at 9:26 pm
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    why not wrap with butcher paper? Some parts looks over heated, but good over all..

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  • May 16, 2020 at 9:26 pm
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    I just ate dinner and that made me hungry all over again lol looks great we need smellovision

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  • May 16, 2020 at 9:26 pm
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    Brisket looks great! What is the benefit of using parchment paper then foil instead of just using foil?

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  • May 16, 2020 at 9:26 pm
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    Wow when did blaze start making a kamado? Is it made out of stainless?

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  • May 16, 2020 at 9:26 pm
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    now tell the truth tony,,,,was that brisket any good,,,,,hav a great weekend guy,,,,hey paris, seems ur voice has changed

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