Smoked Beef Brisket is one of the holy grails of great barbecue. It’s intimidating to most because it is a bit difficult to get it cooked perfectly every time. I come to you today with a smoked brisket idea so simple that you are gonna HAVE to give it a try!
I watched a video recently from Matt Pittman of Meat Church BBQ where he did a similar process on a pellet grill. I thought it was almost too good to be true so I tried the process on a Boston Butt and the results were beautiful. So now I wanted to do the brisket using the Kamado Joe Classic 3 and the Flame Boss 500 controller to do the driving.
All you have to do is prep your brisket, preheat your grill to 190°F with the temperature controller, and put your brisket on for 12 hours in the smoke. After 12 hours, take it off, wrap it in foil, and put it back on for another 12 hours. Pull it off, rest it for at least an hour, and then serve. You will have outstanding results.
If you do NOT have a temperature controller, you can still mimic this process. All you will need to do is modify the first stage of this cook. Run the grill at whatever temperature you are comfortable with. Smoke the brisket until the bark sets or until you reach an internal temperature of about 165°F in the flat portion of the brisket. When you reach that point, wrap the brisket in foil and put it in your oven at 190°F for an additional 12 hours. Place it on a sheet pan or place a sheet pan underneath it to catch any drippings that may fall into your oven.
As you can see in this video, my brisket, even in the thin part of the flat, was fall-apart tender. In the closing screen photo, you can see what that brisket looked like up in the thick part of the point. It was just oozing with flavor.
Notes about this cook:
Toss out your ideas about competition-style barbecue. This is not competition style. The size of your brisket does not matter for this cook. The internal temperature of the brisket does not matter for this cook. The 12 hour stage times for this cook are not that critical either. If stage one needs to be 10 or 11 hours, that is fine. If it needs to be 13 hours, that is fine too. The same holds true for stage 2.
The purpose of this process is to accomplish two things. 1 – you know when your brisket is going to be ready. 2 – You know that your brisket is going to be ‘probe tender’ throughout when it’s done.
Let me know how this works out for YOU!
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Original of the video here
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Video Transcription
hey guys I’m John Setzler and welcomeback to Atlanta grill company todaywe’re gonna fire up of the quemado Joeclassic 3 and we’re gonna do one of our24 hour briskets this is a veryinteresting process where you don’t haveto worry so much about the temperatureyou’re gonna cook it a little lowertemperature you’re not really gonna paymuch attention to the temperature of themeat and 24 hours after you start you’regonna have a perfectly done brisket solet’s get started[Applause]the first thing I want to do in this 24hour brisket project is I’m gonna get mykimono joke classic three fired up witha nice big load of charcoal and I’ve gotquite a few pecan and cherry wood chunksin hereand I’m just gonna put the top on myslow roller and then I’m gonna put bothhalves of the grill grate in theposition directly above the slow rollerand then I’m going to use my flame ballsI’m gonna set this grill up to run at190 degrees Fahrenheit for this 24 hourlong cook and we’re just gonna let theflame boss drive for us okay I spend alittle time trimming on this brisketI’ve got a ten and a half pound or soprime grade brisket that I bought fromSam’s Club and I’ve trimmed off some ofthe fat and we’re gonna season this guywith the Atlanta grill company HimalayanSherpa which is a salt pepper and garlicblend and I’m gonna start on the backside here I’ve trimmed this down toabout a quarter of an inch on the fatcap and while our grill is coming up totemperature I’m gonna put a nice liberallayer of this seasoning on here and I’mgonna Pat it in and I’m gonna let it sithere for about five to seven minutesoff and let that adhere and after we’vegiven that a little bit of time to ithere I’m just gonna flip it and we’regonna do the same thing on the top sideI’m gonna be cooking this fat cap downso this is gonna be the side we cook upand I’ve trimmed it trimmed all thatsilver skin off and we’re just going togive this a nice liberal coat of thisHimalayan Sherpa also and this is goingto sit here for probably ten moreminutes while our grills still coming upto temperatureall right folks our grill is up to tempI’m gonna relocate that probe here forjust a minute I’ve got a rib rack onhere or a roasting rack since this pieceof meat is fairly long I’m gonna drapeit right over the rack which makes itfit nicelythe commodity of classic 18-inch grillsso we’re gonna close this guy up andit’s gonna cook for 12 hours before wecome back and do anything else I’m noteven gonna need to open the grill sowe’re gonna put 12 hours on that andthen we’ll be back okaywe’ve been going 12 hours and we are ata stage now where we’re going to move onto the next step what I’m going to do isI’m going to take this off we’re goingto wrap this in foil and put it back onthe grill and I’m going to remove therib rack at this point because ourbriskets shrunk enough where we don’tneed that so let me get this wrapped upand we’ll be right back okay I have ourbrisket wrapped back up so we’re goingto put it right back on here in the foiland close this grill up and we’re gonnago for another 12 hours oK we’ve beenanother 12 hours I’ve just pulled thisguy off the grilland let’s take a peek at this oh yeahand boy this thing is just butter buttertender so it’s even butter tender rightdown here in the thin part of the pointso I’m gonna wrap this up and we’regonna rest it for a couple hours okayguys I’ve taken this out of the rest andwe’re gonna slice into this guy have alook man this thing looks beautiful[Music][Music]I’m gonna take a few more slices out ofthis and then we’ll have a look atcloser okay guys I’m gonna pull one ofthese slices off the thicker part hereand I want you to see how that’s justfalling apart it’s if brisket can be tootender man that’s itthat’s just fall apart then we’re gonnatake a taste oh man it’s absolutelyamazing24 hours in the grill fall apart tenderyou can see the results here guys you’regonna have to give this a try and let meknow what you think until next time thisis John Setzler with Atlantic grillcompany[Music]
