Smoked Brisket Recipe Overnight in the Blaze Charcoal Kamado Grill | Delicious, Tender & Juicy!

October 19, 2019 0 By Luis Garrison


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..