Hi, I’m Chef Tony Matassa with BBQGuys.com, in this video we will be making brisket low
and slow via the magic of timelapse video, overnight..
In our Blaze Kamado.
Let’s get to it!
The Brisket I have today is about 16 lbs.
I will go ahead and trim the fat, I like to trim the fat cap, leaving about an eighth
to a fourth of an inch.
This will be enough fat to render and keep the brisket juicy while it cooks.
For the dry rub, I am going to keep it pretty simple, with some coarse black pepper, kosher
salt, and a little brown sugar.
Coating the brisket in some olive oil first will help the rub stick, and make for a good
bark.
Coat the brisket well on all sides with the rub, then you can set it in the fridge while
you prep the grill.
For a low and slow kamado setup, it is best to light the charcoal from the top with a
couple handfuls of lit coal.
Once your coals are glowing, pour them over the unlit charcoal.
With a pair of tongs, spread the coals out a little so that the fire catches in a few
different spots.
At this point, close the lid to allow the kamado to begin preheating while you prep
the water pan.
Today I am using a 50/50 blend of apple juice and water in the drip pan.
I’ll be smoking the brisket fat cap up, so this will add some nice moisture as the
heat rises from the coals.
For the smoke, I will be using apple wood… about 4 large chunks.
Now we can set in the middle grate, this is where the heat deflector will sit.
Place the water pan on the heat deflector, and then you can set in the cooking grids.
Close the lid, and allow the ambient temperature to stabilize to somewhere around 225 degrees.
I have the top and bottom dampers set like this.
Alright the ambient temperature is now reading 225, it’s time to get this brisket on the
grill!
Place it on fat cap up, and to monitor the progress, I’ll put an internal temperature
probe in, around the center of the brisket.
Now for the easy part, it’s time to crack open a beer, sit back and let the kamado do
the work.
Before heading off to sleep, it is a good idea to wait for the ambient temperature to
re stabilize to be sure you don’t need any slight adjustments in your damper settings.
Once your Blaze kamado is coasting around 225 degrees, you can tell it good night, see
you in the morning!
Alright, it has been about 14 hours, and the internal temperature of our brisket is reading
203 degrees …time to take it off the grill.. look at that beautiful bark!
Now it is the Brisket’s turn to rest.
I have some heavy duty aluminium foil lined with parchment paper, I’ll go ahead and
place it in.
Now it would be a crime to let the drip pan JUS go to waste, so we’ll ladle some of
this action over and around… this is what cowboys dreams are made of!
Now wrap up the brisket with the parchment, and double wrap with aluminum foil to keep
all that juice in there!
This stretch of waiting is the hardest part of the whole process… place the wrapped
brisket in an ice chest to rest for 2-4 hours.
This will allow the connective tissue to break down a little further, believe me..
This step will pay you back later when you're at the cutting board.
After your brisket has had a long nap, it is finally the moment that makes the whole
process worthwhile..
Time to slice and eat!
A brisket is my favorite present to unwrap..
That is for sure!
The first cut I make is down the fat line of the brisket, you can kind of see it right
here, running around the side.
The knife is going through like butter, look how tender that is!
Next, I slice off the burnt ends, be careful who you cut this around..
They are a bbq delicacy, and will disappear off the cutting board before you know it!
I’ll slice the rest of the brisket which is a good time for you to sit back and enjoy
the view..