John, cooked a 7.5 lb brisket flat Texas style on my new Father's Day Big Joe. It spent right at 9 hrs on the Big Joe. I've never been able to cook a really good brisket on my Weber. I have tried many times. All my family was amazed with this inaugural brisket on the Komado Big Joe. The ease at maintaining a temp of 225, the moistness of the meat, the tenderness was unbelievable. Amazing what salt, pepper, oak smoke, and a long low temp can do to a piece of meat.

ok, I thought I would report in on my first brisket. Labor day 2017 got up at 3AM to fire up da Joe. Brisket on at

I just bought the kamado Joe classic last week and I smoked my first brisket on it over the weekend and followed your video and how you made it and it came out amazing smoke ring and all thanks for your tips John

Watching the 2013-era vids and then these newer ones and I keep thinking "...this can't be the same guy." You look great man, keep it up.

You hit the nail on the head. I would like to add, living in South Houston Texas for 40 years, we had abundant Pecan. Your rub, spot on. Sauce on the side, spot on! Well done John!

I think I'm digging that chair as much as the joe and brisket

Thanks again John. Love listening to you. You've a great way of making it all so simple and it's very authentic and faithful to tradition

John, I live in Texas and I have a Kamado Big Joe, I've done many a fine briskets on the Kamado Joe. I love my kamado and enjoy your videos, keep em coming.

Hey John, thanks for jumping on the TX brisket train! I have tons of oak on my property, but usually seek out pecan for my briskets.

Great video, John. Looks like you nailed it. You're correct on the type of wood. Post oak is the most commonly used. Only thing I'd have changed other than the wood is to rub the entire brisket on all sides.

John,

I'm in Texas Ya'll and an advocate of Kamado Joe! I bought mine at Costco in 2019 and love it! I've cooked several of John's recipes on it, most recently the Chilean Sea Bass, which turned out great 👍🏼

You made Texas proud John! That was a superb looking brisket brother! Love that bark and smoke ring!!!!

looks awesome, beautiful job.

Just got the Kamado Big Joe, can't wait to try it. Thanks for sharing your technique!

Just rocked a 12.8lb brisket on my Char-Broil Kamander using this technique. Unbelievable! Kept the temp between 225-255. 7hrs til I foiled it, then another 2.5hrs wrapped. So good. Thanks a for the tips!

I used this guide and made some great brisket on my Kamado. Thanks.

I'm just North of Houston and do a brisket once a month on my Kamado Joe! I use Pitmakers brisket rub and what we call the Texas Two Step which is a #7 grind salt and pepper for a nice bark... Good looking brisket John and congrats on the weight loss!

Texas-style Salt & Pepper brisket is my go forward method for doing brisket too! Thanks for posting.

That look at