UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - kzread.info/dash/bejne/Y392lbKKqZCqnpc.html Pulled pork - kzread.info/dash/bejne/goKD2cVspsfRqLg.html Ribs - kzread.info/dash/bejne/apN41Jl8pMy4qLA.html Steak - kzread.info/dash/bejne/gmWfxMyalJqzZLg.html Chicken - kzread.info/dash/bejne/kY2pp5hmfd3Od9I.html

Amazing video. Love how you go in depth and give reasoning behind what you do

@SmokingDadBBQ

4 жыл бұрын

I appreciate that! Glad to hear that helps... let me know if it eventually gets to long lol

Maaaaate - this is quality content. Don't let anyone ever tell you your vids are too detailed! This stuff is so useful for newer KJ owners. Love the depth of info on firebox set up, wood positioning etc etc. Thoroughly vindicated by an amazing looking brisket too...

@SmokingDadBBQ

4 жыл бұрын

fantastic, thanks for sharing this

Great job James! We learned the towel lesson as well, our very first brisket destroyed a towel of ours a couple years ago. From that day forth, it has been known as our brisket towel! The smoke ring on your brisket is dreamy, so impressive! What an awesome cook!

@SmokingDadBBQ

4 жыл бұрын

haha glad I am not alone. thanks so much

I am from Germany. There are great videos you did make. I thank you, that you screen the temperature in Celsius. This helps a lot to understand it better.

@SmokingDadBBQ

3 жыл бұрын

Glad you like them!

Just recently found your channel. I was so impressed that I subscribed half way through the first video we watched. My wife and I really enjoy all your videos, and the recipes look awesome! Keep up the great work!

@SmokingDadBBQ

4 жыл бұрын

Wow, thank you. much appreciated

So glad you have proper audio now, makes such a huge difference :)

@SmokingDadBBQ

3 жыл бұрын

thanks. although the wind just knocked over my gear and it broke. need a replacement before the weekend so we don’t go backwards lol

I'm in texas, cooked hundreds of brisket. At Franklin's (the gold standard) they use kosher salt and coarse black pepper only at 275 smoked in post oak. They are cooking 110 of them a day so speed is a little important. It all depends on how much smoke you want and how much bark you want. Me personally I like a denser bark, so cooking at 225 to 250 with salt and pepper and post oak is the best brisket on earth. If I want to cook Burned ends the I separate the flat from the point so I get good bark and seasoning on all sides on both slabs of meat.

@SmokingDadBBQ

4 жыл бұрын

100% this 👆. Got me dreaming about burnt ends now

@meangene8437

4 жыл бұрын

They are delish, MEAT CANDY. Most in texas never had em, but I make them sometimes for company of our church parties, they dont last long. KEEP UP THE GOOD WORK I LOVE YOUR CHANNEL. I have a joe classic, wish I could afford the big one.

@SmokingDadBBQ

4 жыл бұрын

Mean Gene thanks so much

Great video - especially with all the tips and Meater readings etc. Waiting for my first KJ to arrive (BJ3) and cannot wait to try Brisket! Keep the videos coming!!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much and congratulations Tim

I just ordered my Big Joe and it will be here in about a week. Very excited and thanks for all these great videos!

@SmokingDadBBQ

Жыл бұрын

Hope you're enjoying the Big Joe!

This channels needs more subs! Great video for a newbie like me.

@SmokingDadBBQ

4 жыл бұрын

I appreciate that! thanks so much

@GuitarsAndSynths

3 жыл бұрын

@@SmokingDadBBQ plus that leather apron is so cool and what the metal band Rammstein guy wears.

I loved this video. Thanks for updated links to products. Definitely want to support a great channel when I get back home.

@SmokingDadBBQ

4 жыл бұрын

Yay! Thank you Steven

i really enjoyed watching this video.The outcome looks so delicious.

@SmokingDadBBQ

4 жыл бұрын

Thank you so much

Perfect timing on this video! I have been binging on your content ahead of my first brisket cook. I feel prepared (in theory)! Thanks James!

@SmokingDadBBQ

3 жыл бұрын

You got this! Enjoy the first brisket

@QuaySmith

3 жыл бұрын

Same here!! Thanks for the help!

@madbassist2004

3 жыл бұрын

How did it go?

That looks great! Another winner, James.

@SmokingDadBBQ

4 жыл бұрын

Thanks 👍. much appreciated John

Stumbled upon your channel after picking up a Kamado Joe Classic. Super informative and entertaining! Keep it up!

@SmokingDadBBQ

3 жыл бұрын

Awesome! Thank you!

Great video James! I SO want to do a brisket but I'm too afraid yet. I'm still having trouble maintaining a low temp for low & slow cooking. I just can't seem to get it stable, but I'll keep watching and keep learning. Thank you for the time and patience you have teaching us your processes!

@SmokingDadBBQ

4 жыл бұрын

You can do it! try limiting the variables and you will 100% get it. for anything under 350 I use the same two finger bottom vent setting and just adjust the top vent

Just wanted to say thanks for all your great videos, they've been invaluable whilst learning how to use my Big Green Egg! It's my first attempt at a brisket this weekend, it's just been delivered weighing in at 18lbs! Feeling a little intimidated, but up for the challenge!

@SmokingDadBBQ

3 жыл бұрын

Glad to help! you’ve got this

Great looking brisket on the BJ3. I imagine your neighbors love coming over to eat BBQ!

@SmokingDadBBQ

4 жыл бұрын

You got that right! Thanks so much Scott

Good looking brisket James! Great cook! Cheers!

@SmokingDadBBQ

4 жыл бұрын

thanks Craig

Looks good to me! Slow, Hot 275 - Its all good!Excellent explanations!

@SmokingDadBBQ

3 жыл бұрын

Awesome, thank you!

Amazing! Great job!

@SmokingDadBBQ

4 жыл бұрын

Thank you Alan! Cheers!

I like the aggressive trim - people tend to leave waaaay too much fat on their briskets. Brisket is on point James!

@SmokingDadBBQ

3 жыл бұрын

thanks so much

Thanks for this VERY helpful video. It was my first Big Joe 3 long and slow cook and I did for Christmas dinner! Risky! Made a few changes which worked out great. On the grill at 1130pm Xmas eve but opted for a lower temp overnight (205-210) and then cranked it up to 250 for a few hours, and finished final hour at 285. FTC included parchment paper between towel and foil (will repeat that for sure). SUPER tender and juicy with rave reviews from dinner guests. Oh, and the smoke ring was incredible (cherry wood)!

@SmokingDadBBQ

2 жыл бұрын

fantastic

Back with another beautiful shirt!! Looks worth the 18 hr wait!! WoWeeee!

@SmokingDadBBQ

4 жыл бұрын

hahaha the shirts make the food taste better 😂

@stuartcrabbe9854

4 жыл бұрын

All that was missing was sangria by the pool 😁🍹🍹🍹

Nice work! Brisket is that holy grail for me. Once I get more familiar with my Weber Summit, that's on my agenda for sure.

@SmokingDadBBQ

4 жыл бұрын

Right on! The summit does a great brisket, I've had one a few times

It looked perfect 👌

@SmokingDadBBQ

4 жыл бұрын

thanks so much

I have watched your channel grow and want to commend you for doing a great job. I follow quite a few channels and most don't spend the time on set up. I am a new owner of a classic big joe and appreciate the tutorials. At this point everyone at work and my fellow soldiers in the Kentucky National Guard think I'm a total lunatic..LOL

@SmokingDadBBQ

4 жыл бұрын

thanks so much Michael. I am not a chef so I will leave the advanced cooking classes to the others ... but after lots of learning moments I can make a Kamado sing so that’s what I try to focus on. glad this is useful, let me know if it’s too much

Team point over here. Thanks for sharing such a great detailed video.

@SmokingDadBBQ

4 жыл бұрын

thanks for checking it out

That squeeze is juicyyyyyyy Brisket turned out great!

@SmokingDadBBQ

4 жыл бұрын

thanks so much

Best instructions video for a brisket. Particularly love the Celsius labels during the video for European watchers. If you could do this in all your videos it would safe a lot of hassle to translate back the Fahrenheit number …

The Big Joe gives you some fun advantages when it comes to small/hot fires with maximum airflow.

@SmokingDadBBQ

4 жыл бұрын

I'm having a blast learning all the unique differences and opportunities afforded by the extra space in the Big Joe

Looks amazing

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Tommy

James, absolutely love your videos! I debate taking out that hard fat between the point and the flat and after watching this I have decided it is better not to bother trimming out that fat. This was a really great cook! And, love your shirts! I'm a point type of guy anyway you slice brisket! Especially burnt ends!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much.... doesn't get any better than burnt ends 100%

Awesome vid! Also, that’s some tan line from your watch man!

@SmokingDadBBQ

4 жыл бұрын

hahaha its quite the stripe

All I can say is WOW!!!!

@SmokingDadBBQ

4 жыл бұрын

thanks Michael

Great video and agree 275 works for me but have done 250 just seems to take longer with not much better results. I like how you set up the cooker for this smoke and certainly looks like you got the results you needed.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Matt. I am not sure there was any benefit other than the longer time worked for an overnight cook lol

looks great mate. keep them coming!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Matt... are you a point or a flat person?

@mattstanley8498

4 жыл бұрын

@@SmokingDadBBQ Definitely a point guy. I live in Dubai and have a WSM, but watching your videos has encouraged me to get a KJ. I think I'll wait for it to cool down from the 127deg F it is here today though before I purchase. Some would call that medium rare !

Embers living brought me to your channel. I’ve been looking for something with a rotisserie ability and have been considering a gasser Napoleon or kamado joe for this. Found the video they did on kamado joe a few days ago and you were mentioned. I’ve been watching a few of your videos and like what I see. Keep it up!

@SmokingDadBBQ

3 жыл бұрын

Awesome! Thank you!

Just saw your video on the brisket can't wait to try on my classic joe but I definitely need some big block charcoal I have some green egg brand and it's small but it works for now

@SmokingDadBBQ

3 жыл бұрын

i like it but find it sparks more. for the money, hard to beat big block

Awesome video! Got my KJ Big Joe 3 in last night! Headed to put it together now... Can't wait to start cooking! (But I think I'll start with burgers for my first cook... real courageous, I know! LOL)

@SmokingDadBBQ

4 жыл бұрын

haha burgers are a fantastic start. enjoy

Great Video Mate!

@SmokingDadBBQ

3 жыл бұрын

Thanks! much appreciated

Love the diversity of Kamados you have. Just ordered my joe jr recently and can’t wait till it gets here. Keep up the great work.

@SmokingDadBBQ

4 жыл бұрын

Awesome! Thank you!

Looks amazing! Keep those BJ3 videos coming!

@SmokingDadBBQ

4 жыл бұрын

Thanks! Will do!

Must watch KJ videos: KJ 101 (start here) - kzread.info/dash/bejne/qmei2M2wndrbdto.html Top 10 KJ beginner mistakes - kzread.info/dash/bejne/mZiXw7GjgdfFeZM.html Dome alignment issue? - kzread.info/dash/bejne/o4uBmM9_m8nUnaw.html Top 5 KJ maintenance tips - kzread.info/dash/bejne/maSct7N_h5nbedI.html Don’t buy these accessories - kzread.info/dash/bejne/gYaXxNFvlreunc4.html Smoke wood secret - kzread.info/dash/bejne/ZKWoqtR_mrq_Ybg.html First 5 cooks for a new owner - kzread.info/dash/bejne/fHVslryvia-aZ7w.html

WOW YUMMY MY NEW FRIEND

@SmokingDadBBQ

4 жыл бұрын

Thank you 😋

NICE BRISKET!!

@SmokingDadBBQ

3 жыл бұрын

Thanks 👍

Gone try this next Sunday for mother’s day, first brisket for me 😬

@SmokingDadBBQ

3 жыл бұрын

enjoy

I did a brisket 2 years ago. Make sure you got enuff charcoal. 9 hour cook. IT was was awesome.

@SmokingDadBBQ

4 жыл бұрын

love brisket

Man, I'm dying to cook it, I have a Kamado Joe Pellet smoker pre - ordered, But since I could not wait for it in the meanwhile I bought myself a Big Joe as well! My wife wasn't happy but when I'm gonna cook this recipe for her I'm sure she'll change her mind!

@SmokingDadBBQ

4 жыл бұрын

hahah congratulations ... for sure this will seal the deal with the Mrs lol 😂

@myclk63amg

4 жыл бұрын

I dont think we can even preorder the KJ pellets in the USA Yet. we have bigger problems hahahah.!!!! LUCKY You.. i have a feeling you will love you BJ more than the pellet, the pellet looks amazing but i think takes away all the fun and the accessories the Classic and the BJ will give you..

Here before 1 Million subs!

@SmokingDadBBQ

4 жыл бұрын

hahahaha thanks Logan

Good video. I struggle with is a clean fire. A brisket cook seems to take me almost 3 hours to get a clean smoke. I do not however open my vents all the way as you did. I will try that next time.

@SmokingDadBBQ

3 жыл бұрын

You can do it!

Thanks for all the great videos! Love the subsections on the time bar now. I recently got a 22.5" Kamado - not a KJ, but am finding much of what you cover to be very helpful. I might even pick up a KJ Jr. after your recent vids on it. I wanted to share that I think you may be missing a feature of the setup of a Meater for a cook. Once you hit Beef or Pork, there's a second choice, which is Steak vs Roast vs Other (timestamp 10:20 on this vid). Once you select Roast, Brisket will pop up as will more common cooking temperatures - same with Pork/Roast/Pork Shoulder. Maybe you already know this and it just doesn't show in the video. Hope that's helpful. Really glad for your careful observations and experience. If you cut St. Louis rib racks in half, how many do you think you could squeezed standing on a rib rack on a KJ jr.?

@SmokingDadBBQ

4 жыл бұрын

ps will try the rib idea on the Jr

Love my Meater probe!!

@SmokingDadBBQ

3 жыл бұрын

Same here, glad you like it too

James- excellent video. I love that u were going purely off feel and were not worried about temps well over 210° as I have also found my brisket flats never really get tender until the higher temp range. Q: were u at 250° overnight AND during the wrap? This video inspired me.

@SmokingDadBBQ

4 жыл бұрын

Thanks Ryan 👍. yes I kept temps at an average of 250. with the dome being open we might have crept to 260 but it was close for the tail end as well

Another awesome video! Love the extra data like noting the 20% weight fat trim and typical 20 degree/hr rise after foiling (scientist data junkie myself). Can’t wait to hear more insights on this cook. Questions - Had you not wrapped, how do you think this cook would have proceeded? What about experiences with butcher paper on temp rises, etc.?

@SmokingDadBBQ

4 жыл бұрын

Thanks so much. I like butcher paper... but I am lazy. And since the next step is to put in a cooler, the paper gets oily and fat soaked and makes a mess of the towel unless you wrap the paper in foil so I sometimes just skip straight to the foil lol. Since I went well past 165 the bark was secure enough to handle the foil with no risk to ruining it. Guessing a brisket outside of the wrap is anyones guess ... I have only been able to come up with a reliable estimate using the foil as the not wrapped variables seem to depend on each cut of meat

Love your videos! Def my fav KJ ones out there. What editing software are you using?

@SmokingDadBBQ

4 жыл бұрын

thanks so much. I am using iMovie on a Mac

Hey James, Thanks for another informative video! I noticed that your knife was very efficient. Is there a certain knife you like for slicing meat and for trimming the fat pre-cook? Thanks!

@SmokingDadBBQ

3 жыл бұрын

i've had to work at this one a lot to make it ok for slicing, if it would have come better from the factory i would recommend it... but at $400 i don't think it should arrive with the edge that it did. I am happy with the two dalstrong knives i ordered so far (cleaver and filet) but haven't ordered a slicer or chef yet

James, my good man - you really are the Willy Wonka of BBQ. If only you could create Taste-O-Vision!!! Thanks again. Looks bloody amazing.

@SmokingDadBBQ

4 жыл бұрын

hahaha oh man we would be on to something if we could pull that off lol 😂

Absolutely love your videos! Best of all... they're made in Canada! 🇨🇦 Question about the FTC method. Do we need to put some ice in the cooler or leave the cooler empty and then place the brisket in?

@SmokingDadBBQ

2 жыл бұрын

thanks so much. you actually want the cooler to be hot to hold the heat. if anything hot water then drain so it has heat is best

Happy new years James, looking forward to all your great cooks in 2021! Question for you - when you're doing these types of long cooks, how do you handle white smoke that may come up after your cook has already started? I'm using larger chunks of oak, laid underneath the lump charcoal as you've typically setup, and I wait for the billowing white smoke to die down before putting my brisket on. However later in the cook, the thick smoke seems to come back, when a new chunk lights up. Not sure there's a solution, as even if you add in chunks as you go, you'd hit the same issue, but curious if there's a workaround like ensuring coals are light all the way around all chunks/wood when starting.

@SmokingDadBBQ

3 жыл бұрын

this is more often fat drippings than new wood igniting. try a drip tray elevated off the heat deflectors to help mitigate this

Great video!!! Haven’t been barbe enough to tackle a brisket... might have to do that VERY soon. Thanks! Question: do you make burnt ends?

@SmokingDadBBQ

4 жыл бұрын

I LOVE burnt ends. maybe we should do that on the next brisket video

Very informative and well detailed. Regarding the type / size of the brisket I get your comment below about getting better results w/ larger cuts, but what about "Choice" vs "Prime"? Is it worth the xtra $ to get the Prime cut? Thx again for doing these videos!

@SmokingDadBBQ

3 жыл бұрын

If I was just doing the point end, i wouldn't mind using a nice looking choice grade. For the flat, prime wins 9/10 times so in general when getting a packer I always pick the prime option unless the choice looks equally good with marbling

Another question James, or more like a request. My top vent has quickly accumulated a bunch of black, sticky grease and it makes it hard to set the slider gizmo. How do you go about, and what do you suggest to use to clean this up? I've done about a dozen+ cooks now on my Classic II. You are the Kamado Joe guru in my world!

@SmokingDadBBQ

4 жыл бұрын

thanks so much. you want to be gentle as an abrasive cleaner will remove the paint. something like 400f can help bake off the grease or you can use mild dish soap and let it soak for a while before using a soft cloth

Ordered a KJ3 two months ago and still can’t get info when the back order situation will clear. Watching your videos helps with the anticipation.

@SmokingDadBBQ

4 жыл бұрын

haha thanks Tom. I hear you, waiting like a kid at Christmas for my classic to arrive as well

Great video as always. I've got a SloRollor in my new Kamodo Joe III 18" Classic. What is max size brisket that would fit into the classic? Also curious about those gloves you had on for carving the meat, can you share info on them?

@SmokingDadBBQ

3 жыл бұрын

Thanks, I use the rib rack to drape long briskets over to make them fit. Just got a 20lbs one in pre trim this way. High heat gloves - amzn.to/33Ijdhk

Nervous but excited to try a brisket! Big investment time wise and not a cheap piece of meat either. One day very soon!

@SmokingDadBBQ

4 жыл бұрын

Its not as daunting as i made it out to be the first few times I cooked one lol. Having a strategy ahead of time is probably the easiest thing to help reduce stress

@44signman

4 жыл бұрын

Smoking Dad BBQ awesome! The end goal and product makes it all worth it. Just need to get comfortable with letting the smoker do the work and trust the process

Thanks for your vids man. My KJ Classic III should come in November. I'm in Sydney Aus. How long does the probe last on one charge for an overnight cook?

@SmokingDadBBQ

3 жыл бұрын

Not sure... haven't ever run out of charge lol. Website says it can stretch up to 24 hours

Great brisket video for sure! Did you notice any difference of not using any broth prior to foiling?

@SmokingDadBBQ

4 жыл бұрын

I was surprised that I didn’t. but the point was so fatty it pushed out lots of fat which I think served the same purpose

Great video! One question, when you a bury a large split of wood with Lump and cut off its airflow, do you ever run into issues with dirty smoke and an off putting taste?

@SmokingDadBBQ

3 жыл бұрын

it does better if that’s broken into 2-3 chunks than a single log

Just curious on where the top and bottom vents are set at.

Great channel! Did you Spritz at all during the cook? If not, is this the norm on most low and slow cooks using the KJ? I always do on my other smokers and wondering since it’s a Kamado and heat and humidity is kept inside this is the reason. Thanks

@SmokingDadBBQ

3 жыл бұрын

it very seldom needs it... if you are going to I would start at 2hrs and based on the shape and or any potential thin / dry spots come up with a plan from there. If it doesn't need it and i am awake to spray i do at 2,3 and 4 hour mark just to help the smoke adhere to the meat

Generally team point but if you can get the flat nice and tender, that's hard to beat on a sandwich. Also, curious how long you let the grill come up to temp and what were your vent settings, same as normal?

@SmokingDadBBQ

4 жыл бұрын

Thanks Daniel. It was about an hour from time of lighting to putting on the meat. I start wide open. Once I am at 200 I close the bottom vent to two fingers width and close the top vent with the vent just between the first and second white line. As the grill comes up to 225-250 I install the rest of the grid and SloRoller and start adjusting the top vent towards the left side of the first line by about 1/4in for big joe

Love your work!....what camera are you shooting with JC?

@SmokingDadBBQ

3 жыл бұрын

thanks. iPhone 11 max

James - 1 quick question - I know you've done a heap of videos on what you use (rub, coal, etc etc) - did you do one on knives? As in prepping/cutting the fat, slicing etc etc. Cheers.

@SmokingDadBBQ

4 жыл бұрын

I haven't yet. Good idea, will add that to my to-do list 😊

Thanks for the great videos. Keep them coming. From your experience, would you recommend the classic II or classic III 18 inch. I’m torn which to purchase.

@SmokingDadBBQ

4 жыл бұрын

Thanks Brian, this is the article that changed my mind when I was shopping - www.engadget.com/2019-10-25-harvard-barbecue-desora-kamado-joe-cinder-grills.html i don't have the science gear to back it up, but the results are unlike anything I've ever done on a Kamado style cooker in the past decade

@brianlieberman4031

4 жыл бұрын

Smoking Dad BBQ. Great read, thank you! I’m sold. Classic III it is.

Hi James, I bought the classic 3 (mostly because of you) last week and followed your recipe for the brisket and the spatched cooked chicken 🐔. They both came out amazing 😋! It is just wonderful binging your videos. By the way, how do you recommend to clean the slowroller?

@SmokingDadBBQ

3 жыл бұрын

Fantastic! Congratulations on the new Joe. Prevention is the best thing you can do (drip tray), outside of that what I do after I am done cooking is turn the heat up to 400-450f to burn it off. Once there is no more white smoke shut down the grill and its ready to go next time without any grease smoke

@netanelhaim2892

3 жыл бұрын

@@SmokingDadBBQ tnx for the fast respond. Will do.

Question for you. In regards to the slow roller. I find that with the divide and conquer rack sitting up higher on top of the slow roller, the gasket rubs a bit on the top of the racking when opening/closing the lid. I worry that this will cause the gasket to peel off over many uses. Makes me not want to use the roller. Have you noticed this at all??

@SmokingDadBBQ

4 жыл бұрын

This means your firebox isn't centred as the sloroller has a ring that sits inside this... try moving your firebox a little and then playing with the SloRoller placement. Once you get it lined up it should absolutely not touch

Hi James, Followed your recipe and the outcome was great. I have a question though, my brisket was 10 pounds, 8 after trimming, at 225 it took 19 hours on the kamado. Is this a normal time range?

@SmokingDadBBQ

3 жыл бұрын

yes at 225 you can have a range of 14-20 hrs depending on the stall. 270 is enough to blast through that and get more consistent finishing times

Great video as always! I’m doing my first Brisket tomorrow actually. I doing it on the classic and I don’t have a slow roller. Would you recommend me doing things any differently than you did in this video or would you say the same principles apply?

@SmokingDadBBQ

4 жыл бұрын

Same principles... I use a v-rack to fit a longer brisket on the Classic size

@cjpuro

4 жыл бұрын

Smoking Dad BBQ Thanks!

Question: I was reading an article that talked about having sugar in the rub because it's needed for forming the bark. That doesn't look to be the case in this video. Have you noticed any difference in the bark between sugar vs no sugar rubs?

@SmokingDadBBQ

3 жыл бұрын

i never use sugar... that in my opinion is a fake bark of burning sugar vs. rendering fat and smoke adhering to the meat. i know that sounds snobbish ... but i believe that lol

Hi James, clearly the sloroller is a game changer for low and slow cooks on the BJIII, but my question is on the BJIII when you reverse sear a steak are you still using the sloroller attachment or are you using the ceramic plates like you do on the classics?

@SmokingDadBBQ

3 жыл бұрын

I only use it for things like a brisket. for steaks my go to is to only use a soapstone as my deflector with the coals banked underneath it. this gets it really hot for a sear and provides good two zone temps

So I’m curious about spraying the brisket. It seems you spray after 3-4 hours, but didn’t mention that in this video. I love the idea of an overnight cook, but do you worry about the bark being too dry in the am? Love your videos.

@SmokingDadBBQ

2 жыл бұрын

i've evolved my method a fair bit... this is now my leading method for great results - kzread.info/dash/bejne/YqZ7l8yahKSweJc.html

Thanks for the videos, really enjoy them. I just received my KJC3, and really like it so for. I've cooked pork baby back ribs and chicken wings so far, and both were delicious. My only complaint is the paint on my sloroller is coming off. Have you heard of this? Is this normal?

@SmokingDadBBQ

3 жыл бұрын

Glad you like them! mine has changed colour but I’ve not had paint flakes. on my classic that I sold it looked like bare metal... I’d prefer this be made out of cast iron rather than Teflon coated cast aluminum

@davidn.3369

3 жыл бұрын

@@SmokingDadBBQ Thanks for the prompt reply.

Hi James, I have a question. Could you do 2 big briskets on the big joe? Possibly stacking them with an extra set of racks.

@SmokingDadBBQ

3 жыл бұрын

thats a great idea, curious how it would go... i know they would fit

Would you please do a video on the proper installation and use of the SloRoller. Kamado Joe Classic 3 does not give understandable information on this.

@SmokingDadBBQ

4 жыл бұрын

Eric Shipplett sure thing

I have the same shirt!

@SmokingDadBBQ

4 жыл бұрын

This make me so happy

Awesome video! I am trying to decide between the Oval Primo USA made Kamado, Big Green Egg and Kamado Joe. But there are no Kamado Joe for sale near me and I'd love to buy American made product.

@SmokingDadBBQ

3 жыл бұрын

I hear you. I personally prioritize the cooking performance, accessory support and warranty when shopping... I’ve not cooked on a better breathing Kamado than the series three Joe’s which is why I switched over

Just one Question. My Big Joe 2 did not come with a slow roller and I want to do a brisket this weekend. Do you recommend just laying the plates flat and do you recommend a drip tray?

@SmokingDadBBQ

3 жыл бұрын

you can do a great brisket without the sloroller.. i would try and get as much separation as possible height wise, and yes to a drip pan as it keeps everything clean

Great cook, brisket looked on point ;) Do you ever inject beef consume or anything?

@SmokingDadBBQ

4 жыл бұрын

hahaha love the "point" joke. Well done 👏 I am team no inject from the Jonny Trigs school of BBQ thinking. I don't like the texture, the process, or the flavour as much so maybe just some bad luck with the mixes we used. You?

@RumandCook

4 жыл бұрын

@@SmokingDadBBQ I couldn't resist that one :) I use beef consume, used to use broth, but a little consume goes a long way. The last couple of have been fast at 350 and results have been great. I haven't ever done one without injecting. I'll have to try. Thanks!

@SmokingDadBBQ

4 жыл бұрын

Rum and Cook let me know what you think

@RumandCook

4 жыл бұрын

@@SmokingDadBBQ Will do!

Hey James. I'm 4.5 hours in to my brisket cook and I found I when I repositioned the probe the Temp has been hanging around 175 for past half hour. Bark is not there yet. Will it be too late to wrap after bark is fully formed? Can I just foil it and place in cooler once it hits 200 or so and if so does it continue to cook? Appreciate your help

@SmokingDadBBQ

4 жыл бұрын

sure thing Brent. nothing wrong with going naked the whole way if you need to. I wrapped this one around 185 and the bark looked good

As always , great cook James!! Have you tried wrapping in butcher papers instead of alum foil?? I thought in the beginning you would use Jealous devil charcoal for this cook.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, yes it works great but since I waited until later in the cook the bark was set and wouldn't get worse in the foil + its easier to wrap in a towel. Paper the fat soaks through and makes a mess of the towel

@SmokingDadBBQ

4 жыл бұрын

KJ and JD are my top 2. I bought both and have a good little stockpile of each to burn through so will likely continue to see both bags in upcoming videos.

Hey @smokingDaDBBq I just purchased a Kamari big Joe do you think it’s okay to do a low and slow cook with just the heat deflectors I don’t have the money yet to purchase a slow roller

As a newbie to the Kamado, am finding your videos an amazing source of information, cheers. Oh, and you have some serious shirts 👍👍

@SmokingDadBBQ

3 жыл бұрын

Awesome, thank you!

James how did this method turn out compared to the hotter cook. I have a bge and my only complaint with it is that the food isn't as smokey as I would like and I suspect its because of poor air flow on longer cooks so ill try with smaller fire and more air flow, when doing that way are you adding charcoal throughout the cook

@SmokingDadBBQ

2 жыл бұрын

the new double indirect brisket is the way to go. hot clean smoke..... install your convector plate and add a pizza stone with an air gap. allows for hotter convection air, more wood, more smoke without overdoing the bottom. hands down tastier than this temp

Quick question from Dublin James .....if I wanted to throw on a couple of racks of ribs to supplement the Brisket ( I have a family of fat buggers) am I right in assuming i'd be ok to start them off at the 220 - 230 for a couple of hours and then wrap them and leave them on the heat just about the same time i'm removing the brisket to rest in the cooler ? - that would give me another couple hours to screw around with getting the ribs right ?............right ?

@SmokingDadBBQ

3 жыл бұрын

Hey John, yes good plan. I have done spatchcock chickens and macaroni on the grill after removing the brisket for rest, will work great

Hi could I ask what size drip trays you where using or what circle size drip tray you use for the big joe. Cheers.

@SmokingDadBBQ

3 жыл бұрын

the smoke ware 14" drip pan

Hey James, I was just reviewing your video for an upcoming brisket cook and was wondering if you’ve ever given any consideration to doing a video on doing a low and slow cook of a brisket with the point and flat separated. I’ve seen several videos on this and read some articles on the merits of this, based primarily on the thickness of the meat as well as the composition and character of the meat. I’d really be interested in your take on this. Also, have you ever considered injecting your briskets?

@SmokingDadBBQ

3 жыл бұрын

enjoy your cook. I like cooking them together but I have separated them around 160 when I am doing burnt ends with the point. it’s really easy to do that at this point vs before. I prefer no injections….. seems just like a way for bbq stores to sell you more stuff that I don’t find enhances the flavour. if I was in a competition and you need to pack a ton of flavour in a single bite I get it. but at home I don’t bother … just more stuff to buy and complicate the process

Hi James, Which temperature would you recommend after you experimented different ones, 225, 250 or 275 F?

@SmokingDadBBQ

3 жыл бұрын

it really comes down to what fits your schedule best in terms of when you want to put it on. I like the fast / convenience of 275 but this overnight cook low and slow was really good. so I let the schedule determine which temp I go with

Brisket looks amazing! You might want to consider rotating the point 90 degrees to slice so you are against the grain. I may be wrong since you didn't mention the grain on the flat and point running in opposite directions.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much.. I must have not showed this, but I cut down the middle and then did slices against the grain on the point as well

@davidsonralph

4 жыл бұрын

@@SmokingDadBBQ Team Point BTW :)

@SmokingDadBBQ

4 жыл бұрын

davidsonralph the best