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Oh my goodness. That brisket looks superb. I'm so saving up for my @Kamado Big Joe. Can't wait to try this cook.

@RumandCook

Жыл бұрын

Thanks! It will be worth the wait. 🍻

Nice first brisket on the Big Joe, looking forward to more cooks. Congrats on the new family member. #texasbrisket #kamadocooking #kamado cooking

@RumandCook

Жыл бұрын

Thanks on both counts. 🍻

That #Texasbrisket looks really good Jake. I don't like all of the effort of using a #kamado but I totally get it, specially with all of the accessories. Great video Jake, and congrats on 17.5k subs. 🍻

@RumandCook

Жыл бұрын

Thank you sir!🍻

Great looking brisket, flat and point both looked tender and juicy. Well done! #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks! 🍻

Brisket looked great! I'm doing two at the same time on my Big Joe 3 for a party this weekend. Can't wait! #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Good luck! 🍻

Looks great man! I love the double indirect method! #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks! 🍻

Thanks for another great video! #texasbrisket #kamado cooking

@RumandCook

Жыл бұрын

Welcome! 🍻

Love the video! Thanks for sharing

@RumandCook

4 ай бұрын

No problem. Thanks for watching! 🍻

Love the channel! Nice work 😊

@RumandCook

8 ай бұрын

Thanks much, I appreciate that! 🍻

Ordered my Konnected Joe and just waiting for it to ship! Can’t wait to join the KJ family. Smoked appetizers get no love! Egg rolls, shotgun shells, armadillo eggs etc #texasbrisket #kamadocooking #kamado cooking

@RumandCook

Жыл бұрын

Everything tastes better with smoke flavor :) 🍻

One of my main issues with egg style cookers is all the accessories needed for each cook. Just seems like too much for me. By my count there were 9 separate parts that were added once the coals were ready. Props to those of you who have the patience for all that.

@RumandCook

Жыл бұрын

It can easily be done with much less, but it takes less than 2 minutes to set it up the way I did. 🍻

@ramen7627

Жыл бұрын

It doesn’t matter for me as long as the foods good 😊

@mannyr8795

Ай бұрын

Setting different configurations on the Joe is super fast and easy .also gives a ton of versatility. On a big offset you can’t smoke a brisket them sear a steak at 700 degrees and another time make pizza. I would have both 😂

@aroncasebier2343

Ай бұрын

Taking 2 minutes to put on a sloroller is too much for you?

Awesome looking brisket. Wish I could share with you. #texasbrisket #kamado cooking

@RumandCook

Жыл бұрын

Unfortunately that technology doesn’t exist yet hah 🍻

Nice brisket. #Texasbrisket #kamadocooking . Love your grill collection

@RumandCook

Жыл бұрын

Thanks much! 🍻

#texasbrisket #kamadocooking #kamado cooking Looks really nice! I have a pellet grill which has a real short upper rack, so im actually thinking of trying the brisket fat side down to insulate it. I expected yours to have more bark from that grill/smoker.

@RumandCook

Жыл бұрын

I can get a better bark on a pellet grill because of the air movement. I’d try raising it off the bottom grate somehow and doing it fat side up. Better presentation. 🍻

Brisket came out pretty good. I never finished one off in the oven, but may give it a try #texasbrisket#kamado cooking

@RumandCook

Жыл бұрын

Pretty much my preferred way now. 🍻

@justinrabidoux

Жыл бұрын

Finishing in the oven is 100% the way to go. All you need at that point is heat. Once you go oven you’ll never go back.

Great job look amazing #kamadocooking #texasbrisket

@RumandCook

Жыл бұрын

Thank you 🍻

Love the video! Suggestion cook: Tri-tip cooked like a brisket.

@RumandCook

11 ай бұрын

Thanks! 🍻

I find that if I rotate my brisket mid cook. I can get the large fat pocket to render. Great video!

@RumandCook

Жыл бұрын

Thanks for the tip. 🍻

Knocking those briskets out of the park. Looks tasty. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks! 🍻

I did a 7lb brisket labor day on a big joe. Trimmed and rendered into tallow. Like you I waited for the dirty smoke to "calm down", but not quit. Cooked at 250. After about 4 hours or so, at around 170, I wrapped in tallow soaked butcher paper, injected the flat with tallow, basted top with tallow, and raised temp up to 280 or so, and went another 2 hours through the stall. After that, the blue smoke was just humming. I took the paper OFF at let it go up to 205 on the flat, disregarding point temp which can be different. Zero spritzing. Let it rest in cooler with remote thermometer still in, and served at about 170 degrees. It turned out AMAZING. Smoke ring was better than yours, about 1/8", but I'd like to get that better. What I learned from past cooks on a Kamado is its WAY hotter at the edges of the grate where the heat bypasses the stone, and last time this ruined the end of my flat. This time I took 2 pieces of foil about 9 x 6, and placed halfway under opposite edges of the grate to hold them in place. This made a direct heat shield above and below the grate to protect both ends of the brisket. Worked like a charm

@RumandCook

9 ай бұрын

Good stuff. I haven’t done a ton of briskets on a Kamado, def a different approach. 🍻

That looks great and delicious. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks 🍻

Nice video. Great job. Love some #TexasBrisket and #KamadoCooking

Brisket looks amazing! #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks! 🍻

Good stuff

Love the video!

@RumandCook

11 ай бұрын

Thank you! 🍻

Just did a brisket the other weekend. We took the point off the flat and only cooked the point. It turned out really good and wasn't 15 pounds of meat to have to find something to do with. Just got my big joe 3 put together today. Excited to get started on it. #texasbrisket #kamadocooking Still plenty of meat for sausages and burgers.

@RumandCook

Жыл бұрын

Yeah luckily I have 20 at work and take it all into them :). Sounds like it’s time to break in the S3 🍻

@chris_favreau

Жыл бұрын

​@@RumandCook I'm telling you Jake, you really should consider a "leftover" video my friend 😉🍻

@RumandCook

Жыл бұрын

Lol the problem is I don’t really eat leftovers. Pasta is one of the few things I’ll eat a couple days later. I also eat a brisket sandwich or pulled sandwich later, but that’s it. I always send leftovers home with people, to a neighbor, or take into the office. I also do like chili or anything like that so I don’t have any recipes to share on that front. My leftover game is super weak lol 🍻

@chris_favreau

Жыл бұрын

@@RumandCook well, maybe it's time to up your leftover game... Not for your stomach, but for your channel. Many people before have done your cooks (not with the honesty that you do them with, of course), but barely any do "what to do with leftover" videos. Besides, I'm pretty sure your 20 or so co-workers and neighbors wouldn't mind some soup, chili, tacos, pizzas, wraps, subs, etc instead of just the typical meats (even though, I'd love to be your neighbor or co-worker after you do a video). Just trying to get you to 100k subs my man. 😉🙂🍻

@RumandCook

Жыл бұрын

Haha I’ll see what I can do. Appreciate it. 🍻

Just gotta keep at it.

@RumandCook

3 ай бұрын

Yep that’s bbq. 🍻

Jake great job as usual. Brisket looks great. Probably need the trim the fat seam more. Do you think there is a way to do the double indirect on the KK? #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks. No I don’t think you can do it, but the air is forced through the lump in a KK so I don’t think it’s needed. You can run a quarter basket with a small fire and get great results. 🍻

Great video! I’ve never cooked on a Kamado style cooker, but watching this video makes me consider looking into one! #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

They are very flexible and make amazing pizza. 🍻

@RumandCook

Жыл бұрын

You won! Please email 1rumandcook@gmail.com so I can confirm your email address. 🍻

@taylormadeBBQ

Жыл бұрын

I won, it’s me I won

@RumandCook

Жыл бұрын

Got it. Thanks

@taylormadeBBQ

Жыл бұрын

Yep! Will the prize be sent via email?

Hey !, well done. Do you mind sharing what size and brand drip pans you are using there ? They seem to fit PERFECTLY.

@RumandCook

Жыл бұрын

They are from Smokerware. There is a discount code in the description. 14” on the bottom, 18” up top. 🍻

I do a similar brisket on the KJ BJ2, but I foil boat it 165 degrees. Continue in the boat during overnight rest. The bark comes out darker and has a little crunch to it. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Yep I’ve done that as well. Turns out great. Crunch is nice. 🍻

Merci beaucoup 😘

@RumandCook

2 ай бұрын

Welcome 🍻

Great video-- how do you add charcoal with that set up? I just got mine… did you need to for that length cook? How much charcoal did you start with??

@RumandCook

5 ай бұрын

It’s a pain to add charcoal in the middle of a cook. You have to pull everything out. For a brisket use 3/4 of a basket of quality lump and you won’t run out. 🍻

You are getting your brisket trimming skills down. Interesting how fast that cooked. Seems tricky to get the fat really rendered but it came out looking great. #texasbrisket #kamadocooking #kamado cooking. Not sure if you meant to have the space in there 😊

@RumandCook

Жыл бұрын

Good catch, No shouldn’t have a space haha. Have to raise the temp higher sooner, but yeah a Kamado cooks a lot faster. 🍻

looks nice bro...

@RumandCook

Жыл бұрын

Thanks 🍻

I need some of that #Texasbrisket love when it’s done with #kamadocooking

@RumandCook

Жыл бұрын

Love it. 🍻

Doing a brisket this weekend on my Big Joe… Might try the double indirect method… #texasbrisket #kamado cooking #kamadocooking

@RumandCook

Жыл бұрын

Won’t disappoint. 🍻

You should try to wrap it in butcher paper. Foil tends to steam it and you loose the bark. Also try the foil boat method. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

I only used foil for the rest. It was cooled down before I wrapped it. I just showed the wrap in the video. That being said, I have done the foil boat and it works great! 🍻

Nice looking brisket. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Thanks! 🍻

Hoping to try the double indirect on my KJC1. #Texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Check out @smokingdadbbq he has tons of tips on that front. 🍻

The brisket looks great, the bark looks great, just needs an adjustment to obtain a yellowish fat cap.

@RumandCook

Жыл бұрын

Yep def still a bit of work to do. 🍻

Overall the #texasbrisket looked really good. That big of a fat pocket would be hard for anyone I think. I need to see if I can find the owners manual for our oven to see if we can lower the base temp before I do my next brisket. #kamadocooking looks like a great option to add to my arsenal. Cheers.

@RumandCook

Жыл бұрын

If you rest your brisket to 150-160, you can put it in the oven at 170 and it will work. 🍻

@HypnoticDarkmoon

10 ай бұрын

So my oven does indeed power down if I set it to, but my questions is about that big pocket of fat. My last one from Costco had it and so does the one I am doing tomorrow. How can you possibly trim it off without ruining the integrity of the meat? I did a sterling silver one a while back and it was much more of a uniform flat to point ratio and cooked more even. Also, how long was your total cook time for this and do you know the total weight after trim? Thanks.

Big Joe is an interesting cooker. Thanksgiving turkey on it maybe this year? #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Possibly. I’ve done a bunch of turkeys on a Kamado. Last couple I have done on my offset, but you never know. Def cooks quicker on a Kamado. 🍻

I swear I am starting to think you do these videos with the workhorse in the background just to taunt me. Such a good looking pit. #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

🤣🤣patio is tight haha. 🍻

Double indirect is life 😂 jk Nice work

@RumandCook

Жыл бұрын

🤣🤣 I’ve got some work to do, but you pointed me in the right direction. Thanks! 🍻

I have yet to try the overnight rest with my brisket but I will need to try it. is this the only cut they do the overnight rest with? #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

You can do it with pork as well. I’ll be trying that soon. 🍻

Double indirect creates such an air gap that i think fat cap up is the way to go. So much less risk to the underside. #kamadocooking can turn out a great #texasbrisket.

@RumandCook

Жыл бұрын

Yep I agree. 🍻

No one trims like Jake (thumbs up). #texasbrisket #kamadocooking

@RumandCook

Жыл бұрын

Haha thanks. I’m sure many that can trim circles around me. YT made me greatly improve though! 🍻

I'm not a fan of the double indirect method and I think James is steering everybody in the wrong direction. I think it inhibits the air flow needed to make a barky smoky brisket. I have a Big Joe 1. I light a small fire, get it white hot, add a couple chunks of wood and then put my deflectors on their lowest setting (i thought about trying them on the accessory rack for even more air flow) and then I add wood throughout the day as needed like an offset. Yes i remove the brisket, flip up on of the deflectors, add the wood, wait for it to catch and then put everything back. It's a lot more involved but i get great bark and fat render. I also do fat cap up and i foil boat once my bark is set. This works wonders for me. Then I rest it overnight in my sous vide.

@RumandCook

9 ай бұрын

I haven’t had much time to play with briskets on my KJ, but it’s on my to do list. I have my Yoder and Workhorse dialed in, KJ is next. Def need airflow for bark though. I prefer fat cap up as well. 🍻

#texasbrisket #kamadocooking great cook and have been considering a big Joe…..question is there really a $1000 difference between. 2 & 3. Seems very expensive for what you get

@RumandCook

Жыл бұрын

There are some differences when it comes to height and the stand, but the S2 is a great unit. I had one for 3 years. 🍻

#texasbrisket #kamadocooking #hashtag. #lookinggood

How many times do you need to add charcoal for that 5-6 hr smoking period?

@RumandCook

7 ай бұрын

Only once when you start. You can go 14-16+ hours easy! 🍻

@Lemiwinks55

Ай бұрын

I've went up to 18 hrs on a fully loaded big Joe 3.

#texasbrisket #kamadocooking Texas Brisket is King.

@RumandCook

Жыл бұрын

Yes sir 🍻

what was the size of this brisket ?

@RumandCook

Жыл бұрын

15 pounds. 🍻

What is better in your opinion, offset or kamado?

@RumandCook

Ай бұрын

Totally depends on what you enjoy to eat. Best smoke flavor on brisket, pork, and poultry is an offset. Versatility a wide range of cooking options from baking to grilling to pizza, is a Kamado. A Kamado can’t cook a brisket half as well as an offset, but it’s far less work. An offset is a one trick pony though, beyond smoking it’s not good for much else. Hope this helps. 🍻

@Kurama1907

Ай бұрын

@@RumandCook yes, this helps a lot. Kamado is my big investment and smaller and cheaper offset in the future as it won't be my main cooking device. Ty

@RumandCook

Ай бұрын

@Kurama1907 don’t go too cheap on the offset or you will hate it. The cheap ones are a PITA to maintain temps. That G2 looks pretty good though. 🍻

@Kurama1907

Ай бұрын

@@RumandCook with cheap I ment not a 2 or 3k BBQ like the kamado Joe 😅

@RumandCook

Ай бұрын

@Kurama1907 haha ok good stuff. 🍻

Never cooked a #texasbrisket on the big Joe #kamadocooking going to give it a try great video keep them coming 🇺🇸🥃

@RumandCook

Жыл бұрын

Thanks! 🍻

@johngemignani7068

Жыл бұрын

Thanks for picking my name from the joe tisserie wings video 🇺🇸🥃

@RumandCook

Жыл бұрын

No prob. I left you a comment on that comment to email me at 1rumandcook@gmail.com 🍻

#texasbrisket #kamadocooking #kamado cooking Have not tried Brisket yet. Looks like you loose almost 1/3 to trim.

@RumandCook

Жыл бұрын

It’s not that bad, but it’s like any other piece of meat. Typically the butcher has done it for you and you pay more per pound. Remember you can render all the fat to tallow. 🍻

Texas style is done on an offset

To many parts, pieces for me.

@RumandCook

Жыл бұрын

lol it’s 1 minute of work. 🍻